Braised Chicken Nuggets with Tender Ginger
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Wash the lute legs, tear off the excess fat, remove the bones, and cut into pieces.
2. Wash the tender ginger and cut into thin strips. (The tender ginger is not so spicy, if you use old ginger, you need to grind it into ginger)
3. All the chicken drumsticks are processed, put in a container, add appropriate amount of ginger, cooking wine and a little salt, and marinate for about 10 minutes.
4. Heat up a nonstick pan without adding oil, and fry the chicken skin down.
5. Use light soy sauce, cooking wine, and soy sauce to make a bowl of juice, and dilute it with an appropriate amount of water to taste the saltiness.
6. The chicken nuggets are fried until golden on both sides.
7. Pour the juice into the bowl and add the remaining shredded ginger.
8. Cover and simmer for about 5 minutes, open the lid and collect the juice.
Tips:1. Adjust the bowl of juice and taste the saltiness.
2. It doesn't matter if you use old ginger for ginger. If you use old ginger, reduce the dosage to half or one third and grind it into puree. Tender ginger is not so spicy. If you like to eat it, you can increase it.
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