Cuttlefish Roasted Chicken

Name: Cuttlefish Roasted Chicken
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 Dried cuttlefish; 3 pcs Dried shiitake mushrooms; 400g Three Yellow Chicken; Some Vegetable oil; Some salt; A tablespoon Garlic Chili Sauce; 10g Cooking Wine; 5g ginger

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

This dried cuttlefish was bought last year by participating in the Supor Weibo event and winning the grand prize on a 5-day trip to Xiamen and Quanzhou. Although I didn't buy too much it was 500 grams, but I rarely eat this dried cuttlefish. In particular, wood hates the smell of dried seafood. They always say that it smells bad. Even fresh squid is said to be smelly, but they don’t like the smell. This is caused by the environment, a paradise for meat eaters. It is quite repulsive to seafood. Aliens love to eat chicken. This time I used dried cuttlefish and three yellow chicken together. It can be said that it is quite a successful match. It has the savory taste of dried cuttlefish and shiitake mushrooms, as well as the delicious fragrance of three yellow chicken, and they are even more fused together. The freshness and the meaty aroma make it not only the color and appetite, but the smell is also an olfactory enjoyment! In terms of nutrition, dried cuttlefish nourishes blood and moisturizes dryness, chicken warms the middle and nourishes qi, combined together, it is the best edible recipe for people who are weak and in poor physique after illness.

Ingredients

Cuttlefish Roasted Chicken

1. Main ingredients: dried cuttlefish, three yellow chicken, shiitake mushrooms. Accessories: vegetable oil, salt, ginger, green onions, dark soy sauce, garlic chili sauce, cooking wine and white sugar

2. Soak the dried cuttlefish in cold water for 3 hours, wash, remove the bones and cut into pieces

3. Three yellow chicken clean up and cut into pieces

4. Wash the scallions and ginger into slices and sections, soak the shiitake mushrooms in hot water for 3 hours and wash

5. Heat the pan with cold oil, heat 70% of the oil and stir-fry the three yellow chickens to create a flavor and moisture

6. Increase the onion and ginger and stir fry for a fragrance, add soy sauce and stir evenly

7. Add garlic chili sauce and stir fry evenly

8. Add dried cuttlefish and shiitake mushrooms and stir-fry evenly

9. Add salt and cooking wine and stir fry evenly

10. Add water over the chicken nuggets

11. Bring to a high heat, turn to medium heat and cook slowly, until the broth is thick and the chicken pieces are cooked through, then add a little sugar and stir evenly over high heat.

Tips:
Dried cuttlefish are soaked in water for 3 hours. It is best to change the water 2-3 times in the middle. It is normal for the water to be soaked. It is the color of the cuttlefish skin. Add a little mushroom to increase the fragrance. If you don’t eat it, you can skip it. The final fire is Combine oil and water to thicken the soup