Name: Pot of Incense
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Chicken breast; 20s Shiitake Mushrooms; 12 pieces Baked cake; 10 Bean knot; 1.5 teaspoons Curry powder; 1 teaspoon Garlic powder; 1 tablespoon chopped green onion; 1,5 teaspoons Soy sauce; 1.5 tablespoons starch; 1.5 teaspoons pepper; 1 teaspoon sesame oil; 1 tablespoon olive oil; 6 Aniseed; 200g Mushroom sauce; 1.5 tablespoons Vinegar

Pot of Incense

by Yi Xia

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Simple and convenient, nutritious and delicious, low cost, and the raw materials are popular. This is Wang's definition of this dish.

Pot of Incense

1. Wash the chicken to remove excess fat and set aside.

2. Dry goods and soak in water

3. Cut the chicken into the size of the first knuckle of your finger

4. Sprinkle curry powder

5. Sprinkle garlic powder

6. Sprinkle green onion

7. Transferred into light soy sauce

8. Sprinkle starch

9. Sprinkle pepper

10. Sesame oil

11. Grab evenly, set aside

12. Wash the soaked dry goods, cut the shiitake mushrooms in half, and cut the roasted bran into small pieces

13. Pour oil in the pot

14. Add aniseed and sauté

15. Pour in the ingredients, add less than half of the water

16. Stir in the mushroom sauce

17. After boiling, simmer for 15 minutes, and finally add some salt and vinegar to taste

Tips:
·Since I usually use Western cooking methods for convenience, I eat more salads and mixed vegetables. I only have a bottle of virgin olive oil at home. Under normal circumstances, I don’t need olive oil for Chinese food, because olive oil is not suitable for high-temperature heating.
·Squeeze a few times when cleaning dry goods to wash away the dirt in the gap.
·Use hot water to speed up the soaking speed of dry goods