Kung Pao Chicken with Pleurotus Eryngii

Name: Kung Pao Chicken with Pleurotus Eryngii
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 pcs Chicken thigh; 1 Pleurotus eryngii; 1 piece Peanuts (fried); Some Green onion ginger garlic; 1 small bowl Dried red chili; 1 tablespoon pepper; 3 tablespoons Vinegar; 2 tablespoons Cooking Wine; 1 tablespoon Corn flour; 2 tablespoons Soy sauce; 2 tablespoons Sugar; Some Oil salt

by Scarlett

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Kung Pao Chicken is a well-known Sichuan dish. It has a unique taste, nutritious and delicious flavor, and is very popular with everyone. The series of Kung Pao Diced Meat, Kung Pao Shrimp Balls, Kung Pao Tofu, Kung Pao Kidneys, Kung Pao Pleurotus eryngii and other series of Kung Pao dishes extended from it are also popular and often appear on everyone's tables.

We often emphasize the combination of meat and vegetables and balanced nutrition, so today I used two common ingredients when making this Gongbao dish: chicken and pleurotus eryngii. Chicken meat is tender, delicious, and nutritious, and has the effect of nourishing and nourishing the body; at the same time, Pleurotus eryngii is rich in nutrition and can improve human immune function, lowering blood lipids, lowering cholesterol, promoting gastrointestinal digestion, enhancing body immunity, and preventing Cardiovascular disease and other effects. So when they are paired together, compared to eating diced chicken alone, it will be more nutritious and taste more layered.

Although there is one more ingredient, it doesn’t take much trouble to make. It’s basically the same as Kung Pao Chicken. The final taste is more tender and smooth. Pleurotus eryngii makes the whole dish a lot more colorful. It is a super homely meal. Dishes, I'm afraid I need to prepare a few more bowls of rice.

Kung Pao Chicken with Pleurotus Eryngii

1. Peel off the chicken thighs along the bones and cut them into small pieces to prepare other raw materials

Kung Pao Chicken with Pleurotus Eryngii recipe

2. Put the diced chicken thighs in cooking wine, light soy sauce, salt and appropriate amount of starch, stir well and marinate

3. Heat a pan, add a little more oil than usual, and add the marinated chicken and oyster mushrooms

4. Slowly stir and fry on low heat until the surface is golden

5. When the chicken is about six or seven mature, pour them out to control the dry oil

6. Add appropriate amount of light soy sauce, cooking wine, sugar, cornstarch, vinegar and a little water in a small bowl, mix evenly into a bowl of juice for later use

7. Heat a pan, add a little oil, add the green onion, ginger, garlic, dried chilies, and peppercorns and stir fry

8. After frying the aroma, add the diced chicken and eryngii mushrooms that have just been prepared, and continue to stir fry

9. Pour in the prepared bowl of juice and cook for one or two minutes, so that the juice is evenly coated on the diced chicken and oyster mushrooms

10. Finally, pour in the cooked peanuts before serving

11. Put in a bowl

Tips:
1. Be sure to use chicken thigh meat; when processing the chicken thigh, first draw a circle along the bottom of the chicken leg, and then cut it into a knife along the bone, so that it is easy to remove the chicken along the bone;
2. Do not cut the chicken diced too small, it can be larger than the thumb cover; the eryngii mushrooms are also the same size; because the volume will decrease after being smooth; treat them in advance to six or seven mature, not fully cooked;
3. Make a good bowl of juice, add some vinegar and sugar to make the taste more complex; when stir-frying, first fry the flavors, and then add the prepared chicken and pleurotus eryngii; if the chicken is fried first, then When it's time to fry, the chicken will be cooked old;
4. Put the peanuts last to keep the peanuts crispy when serving.