Griddle Chicken Nuggets with Tea Tree Mushroom

Griddle Chicken Nuggets with Tea Tree Mushroom

1. Half three yellow chicken, 350 grams of tea tree mushroom, 5 cloves of garlic, 6 green peppers, 5 dried chilies, 3 chives, 3 slices of ginger, 1 tablespoon of red bean paste, 1/2 teaspoon of dark soy sauce, 2 light soy sauce Teaspoon, 1/2 teaspoon sugar

2. Wash the old roots of the tea tree mushrooms, cut them off if they are too long, let the length become one-half of the previous length, and control the moisture for later use.

3. To process the auxiliary materials, the chives are chopped green onion, ginger slices, garlic slices, dried chili cut into small sections diagonally, and green sharp peppers are cut diagonally into sections. The chili in this dish is made of Hangjiao, which is not so spicy. It is acceptable for my family to eat. If you are not afraid of spicy, you can add 2 millet peppers or replace it with string peppers.

4. Chop the three-yellow chicken into small pieces, wash off the broken bones with running water, control the moisture, add the shallots, ginger slices, a little white pepper, a little salt, 1 teaspoon of cooking wine, fully grasp and pickle for a few minutes, and give the chicken a bottom taste

5. Add 1 tablespoon of cornstarch to the marinated chicken nuggets. The starch is added to form a protective film on the outside of the chicken nuggets. The fried chicken nuggets are charred on the outside and tender on the inside.

6. Heat the wok and add more oil, which can basically submerge the chicken wings. Boil the oil to 60% of the heat, put the chicken wings in the fry, deep fry on medium and small fire, then turn to high fire to fry golden color, and take out the outer coke and tender inside.

7. The fried chicken nuggets are ready for use.

8. Wash and dry the tea tree mushrooms in hot oil and fry them. Fried tea tree mushrooms can remove the jerky taste of fresh tea tree mushrooms, and can also be blanched in water, but the taste is not as good as fried.

9. Leave a little oil in the wok, heat it to 50% heat, add the dried chili, green onion, and garlic slices to burst the aroma, then add the bean paste and fry the red oil

10. After frying the bean sauce and red oil, add fried chicken nuggets and tea tree mushrooms and stir fry

11. Stir-fry evenly, add light soy sauce, a little dark soy sauce, 1/2 teaspoon sugar and continue to stir-fry until the ingredients are slightly dry.

12. Add the green chili section and continue to stir fry

13. Stir-fry until the peppers are slightly broken, then turn off the heat and serve.

Tips:

Fresh tea tree mushrooms, rinsed with hot oil, can increase the toughness of tea tree mushrooms, which is much better than blanching them with water.