Name: Kung Pao Chicken with Pleurotus Eryngii
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Chicken thigh; 1 Pleurotus eryngii; 1 piece Cooked peanuts; Some shallot; 2 tablespoons Cooking Wine; 3 pcs Dried red chili; 1 tablespoon pepper; 2 tablespoons Vinegar; 1 tablespoon Corn flour; 2 tablespoons Soy sauce; 2 tablespoons Sugar; Some oil; Some ginger; Some garlic; Some salt

Kung Pao Chicken with Pleurotus Eryngii

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.