Pickled Pepper Chicken over Rice
Spicy, flavorful microwave pao jiao chicken diced rice.
Ingredients
Chicken breast (diced)
100 g
Red pickled peppers (diamond-sliced)
to taste
Green bell peppers (diamond-sliced)
to taste
Cooked white rice
200 g
Egg white
50 ml
Chopped scallions
to taste
Vegetable oil
30 ml
Soy sauce
15 ml
Cooking wine
15 ml
Cornstarch slurry
to taste
Salt
to taste
MSG
to taste
Sugar
to taste
Instructions
1
Step 1
Dice the chicken thigh meat. Add a pinch of salt, MSG, cooking wine, egg white, and cornstarch slurry, and mix well to coat. Slice the pickled peppers and green bell peppers into diamond-shaped pieces separately and set aside.
2
Step 2
Add the vegetable oil to a microwave-safe dish and heat in the microwave on high for 1 minute. Add the chopped scallions to release their aroma, then add the chicken dices. Season with salt, MSG, sugar, soy sauce, and cooking wine. Microwave on high for 3 minutes.
3
Step 3
Remove from the microwave, add the cooked white rice and green bell peppers, and mix well. Return to the microwave on high for 3 minutes. Plate and serve.
