Braised Chicken Nuggets

Name: Braised Chicken Nuggets
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Chicken Drumstick; 10s Fresh shiitake mushrooms; 2s Shallots; 3 slices Sliced ginger; 4 cloves garlic; 5 pieces Dried red pepper; 1 tablespoon Egg liquid; 1 tablespoon Cooking Wine; 1 tablespoon starch; 1 tsp salt; 1 tsp+1 tbsp Sugar; 1 tablespoon Soy sauce; 1 tablespoon Oyster sauce; 1 tablespoon Chili powder

by Eyebrow

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This can be regarded as a home-cooked dish. Braised in brown sauce is a common cooking method in Shanghai. In the past, Shanghainese, especially the elderly, didn't like spicy food very much. Even if you want to put chili peppers, you can't taste the spicy taste at all. In recent years, with the influx of people from all over the country into Shanghai, it has also brought the flavors of various places. Sichuan and Hunan cuisine has been particularly successful, bringing the taste of Shanghainese to the spicy side. My daughter and I belong to the wrong taste, and love a little spicy, while my in-laws just stubbornly don't eat spicy at all.
But today I made this braised chicken nuggets with a slightly spicy taste, because my parents-in-law didn’t eat chicken, which made it cheaper for both of us.

Braised Chicken Nuggets

1. Chop the chicken legs into large pieces, wash them several times, wash away the blood as much as possible, and pick up the drain.

2. Wash the shiitake mushrooms and cut into pieces.

3. Knot the green onions, slice the ginger, peel the garlic and pat flat, and wash off the dust with dried red peppers.

4. Put the chicken thigh pieces in a basin, add 1 teaspoon salt, 1 teaspoon sugar, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cooking wine, 1 tablespoon egg liquid, 1 tablespoon starch, and beat in one direction with your hands. strength.

5. Heat oil and 1 tablespoon of sugar in a pan and fry until caramel-colored.

6. Fry the chicken nuggets until they change color.

7. Add shiitake mushrooms and green onions, ginger, garlic, and dried red peppers.

8. Because the color is not red enough, I added 1 tablespoon of dark soy sauce and a large bowl of water, almost no chicken nuggets, stir-fry and cover and boil.

9. After boiling, turn to medium-low heat and cook for about 10 minutes, or until you like the softness and hardness, but I don't recommend cooking for a long time, as it will not taste good when it is old. I tasted the taste in the middle and found that the spiciness was not enough, so I added another spoonful of chili powder.

10. Collect the thick soup on the fire.

11. Take out the pan and serve.

Tips:
1. The chicken thigh is tender, and I personally think it should be the best part of the chicken.
2. Many people think that chicken is a fat thing. For example, my mother-in-law should not eat it, but the nutrition of chicken is very good. If you don’t eat it, then don’t eat it. Where does the nutrition come from? I said this because of feelings. I myself have very severe allergies. The doctor asked me not to eat seafood, river fresh, beef and mutton, bamboo shoots, chives, garlic...I think I have nothing to eat, so I don’t want to eat anything. , It's not good.
3. Please adjust the seasoning according to your own taste.