Rice Killer | Potato Chicken Nuggets in Shacha Sauce
1.
Prepare ingredients: chicken drumsticks: 3, clean and chop. Boil the chicken nuggets in a pot under cold water, add ginger slices and cooking wine for blanching. After the water is boiled, remove it, rinse with warm water, and dry the water for later use.
2.
Ingredients to be prepared: potatoes (medium size): 2 pieces, cleaned and peeled, cut into pieces with a hob for later use.
3.
Pour oil into the pot, stir-fry the shallots, ginger slices, star anise, bay leaves, and cinnamon until fragrant. When the aroma is stimulated, pour the chicken nuggets and stir fry.
4.
When the chicken nuggets become slightly yellowish in color, add rock sugar and stir fry until the rock sugar melts.
5.
Add King Sacha King: 2.5 spoons, sweet noodle sauce: 2 spoons, soy sauce: 2 spoons.
6.
Add clean water, the amount of water should be less than the chicken nuggets. Stir a little to make it easier to dissolve the sauce. At this time, observe the color of the soup, add braised soy sauce: 2 spoons to adjust the color. When looking at the color of the soup and adding braised soy sauce, the main points are: the color is a little lighter than the color you like. Because as the ingredients mature, the color will deepen. If you adjust the color to the desired color at the beginning, it will be darker than expected when it matures. Add enough seasoning and simmer over medium-low heat with a lid. During the simmering process, turn the chicken nuggets appropriately to keep the color evenly, but not too frequently.
7.
Poke the chicken nuggets with chopsticks. When the chopsticks can poke the chicken nuggets but it is not easy, it means that the chicken nuggets are about seven mature. At this time, pour in potatoes, add salt, stir evenly, cover the pot and continue to simmer over medium-low heat.
8.
When the chicken nuggets and potatoes are ripe, open the lid of the pot to heat up the sauce. Turn off the heat and serve when the soup is wrapped in the ingredients.
Tips:
1. When blanching chicken nuggets, use a cold pot under the water to prevent the protein from solidifying quickly after boiling the pot under the water, so that the meat will become chaotic.
2. The size of the potato pieces should be even with the size of the chicken pieces.
3. When adding braised soy sauce to the color of the soup, because each type of soy sauce has a different degree of coloring, the amount is different, but the main point is: the color is slightly lighter than the color you like. Because as the ingredients mature, the color will deepen. If you adjust the color to the desired color at the beginning, it will be darker than expected when it matures.
4. Add salt when adding potatoes. Adding salt too early will speed up the coagulation of protein and make the meat dry.
5. Turn properly during the stewing process to keep the color evenly, but not too frequently.
6. Observe the maturity of chicken nuggets and potatoes. You can use chopsticks to assist. When the chopsticks are easy, you can poke in to indicate that they are mature.
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