Kung Pao Chicken with Pleurotus Eryngii
by Scarlett WH
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Peel off the chicken thighs along the bones and cut them into small pieces;
2. Prepare other raw materials;
3. Put the diced chicken thighs in cooking wine, light soy sauce, salt and appropriate amount of starch, stir well and marinate;
4. Heat a pan, add a little more oil than usual, and add the marinated chicken and pleurotus eryngii;
5. Slowly stir and fry on low heat until the surface is golden;
6. When the chicken is about six or seven mature, pour them out to control the dry oil;
7. 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;
8. Heat a pan, add a little oil, add green onion, ginger, garlic, dried chili, and Chinese pepper;
9. After frying the aroma, add the just prepared diced chicken and oyster mushrooms, and continue to stir fry;
10. Pour in the prepared bowl of juice, cook for one or two minutes, so that the juice is evenly coated on the diced chicken and oyster mushrooms;
11. Finally, pour in cooked peanuts before serving;
12. Put it into 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.
