Braised Chicken with Fungus and Bamboo Shoots
1.
Chop the chicken into pieces and put it in a large bowl, add 2 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 1 tsp brown sugar powder, 1/3 tsp pepper, and 1 tbsp cooking wine. Grab well and add corn starch 1 /2 tbsp, then grab evenly, let stand for 30 minutes to let the chicken taste;
2.
Fry the chicken nuggets on both sides of the pan until it is burnt and fragrant, set aside;
3.
Put 6 slices of ginger and 2 tablespoons of brown sugar in a pot, and cook until the sugar becomes red, but it should not be too burnt, it will become bitter, so master the time;
4.
Pour the chicken nuggets and stir-fry the sugar color, which means to make the chicken nuggets color;
5.
Add bamboo shoots and water to make fungus, cook in 1/2 tbsp brown sugar powder, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1/2 tsp salt, 1 tbsp cooking wine, 1/3 tsp pepper, add About 1/2~2/3 of the rice bowl with water, stir for a while, boil the juice on high heat, cover the pot, turn to low heat and simmer for about 20 minutes, add sugar or light soy sauce as appropriate after tasting;
6.
Heat until the juice is thick, serve it, Enjoy!
Tips:
1. Friends who like to fry candies, can fry the candies to make the chicken nuggets color a little bit. If you don't like to fry, you can avoid it. A moderate amount of soy sauce can also make the chicken nuggets color.
Second, the addition of mushrooms also makes the dishes more fragrant.
