material
Ingredients: chicken about 750 grams, mushrooms about 14, about 15 brown mushrooms, water fungus a lot.
Accessories: 18 slices of ginger .
Bacon Seasoning: 2 tablespoons soy sauce, 1/3 teaspoon salt, brown sugar, flour 1 teaspoon pepper powder 1/2 tsp wine 1 tbsp.
Sauce for serving: 2 tbsp light soy sauce, 1/3 tsp salt, 1/2 tbsp dark soy sauce, 1 tsp brown sugar powder, 1/3 tsp pepper, 1 tbsp white wine.
practice
1. Chop the whole chicken into large pieces, put in a bowl, add 2 tbsp light soy sauce, 1/3 tsp refined salt, 1 tsp brown sugar powder, 1/2 tsp pepper, 1 tbsp white wine, hand grasp Evenly, put it in the storage box, cut the oil layer and skin into small pieces and put them on top of the marinated chicken pieces, cover the box and put it in the refrigerator;
2. Boil a pot on medium heat, stir the skin and chicken fat to get the oil, and take out the oil residue;
3. Arrange the mushrooms into the pot, fry them softly on both sides, and clip them out;
4. Arrange the brown mushrooms again;
5. Fry on both sides to soften. Water will overflow during frying. Don't pour it out. Pick it up after frying.
6. Add a little base oil to the pan, fry the chicken nuggets for fragrant fragrant on both sides, and serve;
7. Put in ginger slices, turn on high heat, and sauté;
8. Pour in chicken nuggets, two kinds of mushrooms, water-grown fungus, add 1/2 cup of water, and turn evenly;
9. Cover and simmer for about 10 minutes;
10. Stir the chicken nuggets, mushrooms and fungus until dry and fragrant, add a layer of bottom oil to the pot where the chicken nuggets will be placed, and heat;
11. After the chicken nuggets are cooked, pour them into a dry pot and serve. Enjoy!
Little trick
It is not recommended to blanch the mushrooms. Simmering the mushrooms can maintain the original taste of the mushrooms, and they will taste umami and tenacious.
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