Hong Kong Style Doodle Chicken
1.
Chop large pieces of chicken, halve shiitake mushrooms, put in a container, add 1 tbsp light soy sauce, 1/2 tbsp oyster sauce, 1 tsp brown sugar powder, 1/3 tsp pepper, and 1 tbsp rice wine. Grasp evenly
2.
Add 1 tsp of cornstarch and grab evenly, add 1 tbsp of vegetable oil or peanut oil, then grab evenly, let it stand for 30 minutes or put it in the refrigerator overnight for more flavor;
3.
Separate the stalks and leaves of the coriander, cut the pepper into circles and slice the ginger into two parts;
4.
Heat the pan and put the bottom oil, put coriander stalks, garlic and ginger slices, and sauté;
5.
Pour in the marinated chicken nuggets and stir fry for a while;
6.
Add water about half of the meat noodles, add 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp brown sugar powder, 1/4 tsp pepper, and stir. taste;
7.
At the same time, raise the casserole to medium heat, pour the bottom oil, add ginger slices, and continue to heat the pot for later use;
8.
Thicken the chicken sauce over high heat and add green chili and red chili;
9.
Pour into the casserole, stir fry for a while, turn off the heat, pour 1 tablespoon of rice wine on the side of the pot, put coriander leaves on the top, serve, Enjoy!
Tips:
1. The casserole should not be dried dry, add some oil when heating, and add a few slices of ginger to make the vegetables more fragrant;
2. When it's time, add rice wine to the side of the pot to make the dishes more fragrant.
