Braised Chicken Nuggets
1.
Prepare ingredients: chopped chicken nuggets, jiusan freshly squeezed soybean oil, green onion, ginger and garlic, bay pepper, cumin aniseed, salt, sugar, soy sauce, and rice wine.
2.
Put the chicken pieces in cold water, boil and blanch for 2 minutes, remove them with warm water to remove impurities and dry the water for later use.
3.
Just add Jiusan freshly squeezed soybean oil to the wok cold pan, then add a tablespoon of sugar and heat it over low heat
4.
It's fine to see the white sugar slowly turning dark brown (someone always asks him why his fried sugar is bitter, don’t make it black, of course it’s bitter, because it’s battered.)
5.
Quickly pour the blanched chicken nuggets and stir fry
6.
Stir fry until the chicken nuggets are all sugar-colored, add soy sauce and stir fry
7.
After the chicken pieces are evenly coated in soy sauce, add rice wine and stir fry
8.
Then add all the spices and green onion, ginger and garlic.
9.
Stir-fry for a while and pour in three bowls of boiling water. After the water is boiled, turn off the heat and cover with a lid and cook for 40 minutes.
10.
Add 4 grams of salt and continue to simmer. At this time, according to the amount of soup, decide whether to open the lid or cover it and cook.
11.
Just wait until the soup is thickened, turn off the heat and let it out.
Tips:
Don't fry the sugar color and don't burn it when you add the chicken nuggets to the pan after the sugar color is fried.
