Chrysanthemum Pomegranate Chicken
1.
Prepare chicken legs, broccoli, winter bamboo shoots, and horseshoes.
2.
Prepare wet starch and oyster mushrooms.
3.
Wash celery.
4.
Remove the celery tendons and blanch them for later use.
5.
Knock four eggs into a bowl and pour in the wet starch.
6.
Stir well to remove surface foam.
7.
Debone chicken legs.
8.
The chicken thigh meat and the skin are chopped into pomegranate seeds, the oyster mushrooms and winter bamboo shoots are blanched, cut into the same size, and the horseshoe is peeled and cut into the same size.
9.
Sit in a wok to heat, dip gauze in oil, and wipe the bottom of the pan.
10.
Pour in the egg liquid, turn the pot on a low heat, and wait until the egg liquid gradually solidifies, and the edge of the egg skin is separated from the pot, gently turn over the other side, and serve as egg skin.
11.
Spread the egg skins.
12.
Spread 5 egg skins in a row.
13.
Put the oil in the wok and stir-fry the chicken cubes mixed with wet starch into the wok until 8 mature.
14.
Pour in the ginger.
15.
Pour in cooking wine, light soy sauce, and oyster sauce, stir well.
16.
Add salt and pepper.
17.
Put sesame oil and pour in wet starch.
18.
Pour out of the pan into the pan.
19.
Take an appropriate amount of filling and put it in the middle of the egg crust.
20.
The surroundings are wrapped in a pomegranate shape like a bun.
21.
Tie it gently with celery tendons.
22.
Wrapped pomegranate chicken in turn.
23.
Boil water in the pot and steam for 3 minutes (the filling and egg crust are cooked products).
24.
Place the steamed pomegranate chicken on a plate, and boil broccoli around it.
25.
Use concentrated chicken juice or chicken broth and wet starch to thicken and pour it on pomegranate chicken and serve.
26.
Prepared pomegranate chicken.
Tips:
When spreading the egg skins, one side of the egg skins is basically mature, and it only takes a few seconds to turn over and spread the other side.
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