Composition / ingredients
Step-by-step cooking
Step 1:
Measure the ingredients. Cut the chicken into portions.
Step 2:
Pour soy sauce over the meat, sprinkle with starch, mix well and leave for 30 minutes.
Step 3:
Peel the bell pepper from the seeds, cut into small pieces. Celery and hot pepper cut into small pieces. Cut the garlic into petals.
Step 4:
Heat vegetable oil in a deep frying pan, add sugar and fry, stirring, until it is caramelized.
Step 5:
Put the chicken in the pan. Fry on high heat until golden brown.
Step 6:
Add celery and chili pepper to the chicken. Fry together for 1 minute.
Step 7:
Then turn down the heat, cover the pan with a lid and simmer for 15-20 minutes.
Step 8:
Add Bulgarian pepper and garlic to the pan.
Step 9:
Add salt and spices.
Step 10:
Mix well. Fry on medium heat for about 10 minutes.
Step 11:
Then reduce the heat to a minimum and simmer for about 10-15 minutes until the meat and vegetables are ready.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- Ground coriander - 25 kcal/100g
- Potato starch - 300 kcal/100g
- Celery stalk - 12 kcal/100g
