Braised Chicken Nuggets with Mushrooms
by Line line 3896
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. One large chicken leg, chopped into coin-sized pieces.
2. 7 dried shiitake mushrooms, rinse and soak.
3. Prepare three slices of ginger, two halves of garlic, 5 dried chilies, and 3 scallions.
4. Put the chicken nuggets into the pot with cold water, add two slices of ginger, one spoon of cooking wine (the ginger and cooking wine used for blanching are not in the ingredient list), boil over high heat, skim out the foam, boil the water for one minute and remove it with hot water Rinse well.
5. To cool the pan with cold oil, put 20 grams of oil in the wok, add 15 grams of rock sugar, and heat on low heat until the sugar turns into liquid, changing from large bubbles to fine small bubbles.
6. Quickly pour the drained chicken nuggets.
7. Stir fry the chicken pieces quickly so that the sugar color is evenly wrapped on each piece of chicken.
8. Add green onion, ginger, garlic and dried chili.
9. Add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of soy sauce, and 14 tablespoons of oyster sauce and stir fry for about one minute.
10. Pour the shiitake mushrooms and the water for soaking the shiitake mushrooms.
11. The big fire is boiling, and the small fire keeps the water boiling.
12. When the water is low, taste the soup, add salt as appropriate, pour in the green and red pepper cubes, turn on high heat to collect the juice.
13. The chicken is ruddy in color and soft. Shiitake mushrooms are juicy and chewy.
