Crock Pot Sand Tea Chicken

Name: Crock Pot Sand Tea Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Silkie; 50g Black Fungus; Some Dried chili; Some Sliced ginger; Some Green onions; Some Soy sauce; Some Shacha sauce; Some Cooking Wine

by Sifan Star·Home

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

I’m going back to my hometown tomorrow. I won’t be able to use the internet anymore. So in order to participate in the foodie’s [Simple Cooking, Delicious Life] activity before returning to my hometown, and also to clean up the last inventory (dry fungus) at home, I’m new at noon today. Tried this dish---clay pot shacha chicken. I have eaten Shacha Chicken before and it is very delicious. I think it would be better to cook it directly in a crock pot. In addition, the fungus absorbs the chicken juice, and the chicken blends into the fragrance of the fungus. It is a perfect match!
For the hot summer, the housewives try to streamline the craftsmanship but can’t reduce the taste, that is, to ensure that there is no fumes, but also to ensure the taste. We take out the cooking skills of our housewives who use steaming, stewing, boiling, braising, and boiling as cooking methods, simple Cooking, life is just as delicious!"

Ingredients

1/2 Silkie
50g Black Fungus
Some Dried Chili
Some Sliced Ginger
Some Green Onions
Some Soy Sauce

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Some Shacha Sauce
Some Cooking Wine

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Crock Pot Sand Tea Chicken

1. Half a black chicken, 50 grams of black fungus.

2. Ingredients: Shacha sauce, cooking wine, light soy sauce, dark soy sauce.

3. Grab the chickens evenly with drowning material.

4. Put it in the refrigerator for 30 minutes and use it hard.

5. Ingredients: green onions, ginger slices, dried chilies.

6. Put a little oil on the bottom of the crock pot and pad the ingredients on the bottom.

7. The fungus is soaked and peeled off.

8. Place the fried chicken nuggets on top of the ingredients.

9. Then add dark soy sauce, cooking wine, a little oil, and half a bowl of water.

10. Turn medium heat to low heat and cook slowly for 30 minutes.

11. Stir frequently with chopsticks halfway to prevent sticking to the pan.

12. The finished picture is super tempting!

Tips:
Sincere words: if you are spicy, add some four-flavored oil and spicy pepper to the pot to make it more fragrant and more flavorful!

Taboo:

Fungus should not be eaten with snails. Try not to eat fresh fungus and eat dry soaked fungus, because 1. Fresh fungus contains a light-sensitive substance of porphyrin, which can cause skin itching and edema after being edible by the sun. The can cause skin necrosis. Dry fungus is a finished product that has been exposed to the sun. During the exposure process, most of the porphyrins will be decomposed. Before eating, the dried fungus is soaked in water, and the remaining porphyrins contained in it will dissolve in water. The ears are safe to eat.