Ingredients: 350 grams of chicken breast.

Accessories: 50g cucumber, 15g pickled pepper, 15g ginger, 15g garlic, 15g green onion, 12g starch, 8g aquatic starch.

Seasoning: 10 grams of Chubang pure rice vinegar, 2 grams of Chubang fresh chicken powder, 25 grams of Chubang onion and ginger cooking wine, 10 grams of sugar, 2 grams of salt, 20 grams of soup, appropriate amount of Chubang special pure peanut oil.

Production Method:

1. Remove the tendons from the chicken breast, cut it into 1.7cm square cubes with a cross cutter, and cut the cucumber into cubes and set aside;

2. In a bowl, add sugar, Chubang pure rice vinegar, Chubang pure rice vinegar, Chubang fresh chicken powder, 15 grams of Chubang onion and ginger cooking wine, soup, water and starch and mix into a bowl of gravy;

3. Place the chicken in a bowl, add 5 grams of Chubang onion and ginger cooking wine, and 2 grams of salt. Add starch and mix well after it is stirred;

4. Heat the Chubonte fragrant pure peanut oil in the pot until it is 70% hot. Add the chicken and stir-fry it into pieces. Add an appropriate amount of Chubon onion, ginger juice and cooking wine. Add the pickled pepper, ginger, garlic, onion and diced cucumber, stir-fry into the gravy and stir-fry. Stir well and serve.