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Crispy potato fried with chicken breast


Chicken breast 175 g, potatoes 200 g, carrots 200 g, spring onion 30 g, 1.5 tea spoon of salt, 1 soup spoon of chili powder, 1 tea spoon of ginger powder, 2 tea spoons of garlic powder, 1/2 tea spoon of MG, 6 soup spoons of cooking oil

  1. Cut the potatoes and carrots into bits about 2*2*2 cm3. Cut the chicken into pieces about 0.5*0.5*4 cm3. Cut the spring onion into small bits.
  2. Fill 1/3 of a pan with cooking oil. Warm the oil to about 60% cooked. Put the potato chunks in the pan. Stir-fry with moderately quick oven until the potato chunks become golden and crispy. Take the potato chunks out from the pan. Let the oil drained as much as possible from them.
  3. Warm 2 soup spoons of cooking oil in a pan. Put the chicken breast and carrot in the pan. Stir-fry with moderate oven for 4 minutes.
  4. Put the potato chunks, salt, chili powder and MG in the pan. Stir-fry with moderately quick oven for 1 minutes. 
  5. Sprinkle the food with spring oinion bits.