Shuang Mushroom Dry Chicken--home-cooked Meal

Name: Shuang Mushroom Dry Chicken--home-cooked Meal
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Approximately 750g Chicken nuggets; About 14s Mushroom; About 15s Brown mushroom; 1 lot Water hair fungus; 18 pcs Sliced ginger; 2 tbsp Soy sauce; 1/3 teaspoon Refined salt; 1 tsp Brown sugar powder; 1/2 tsp pepper; 1 tbsp White wine

by rosejyy2000

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I like to eat dry and fragrant dishes, such as spicy chicken, dry pot chicken, ginger sliced duck, etc. The more you chew, the more fragrant you are, and the appetizer is served. There are two boxes of different mushrooms at home. They inhale the chicken juice and are very delicious. Hurry up and start work. "

Shuang Mushroom Dry Chicken--home-cooked Meal

1. Chop the whole chicken into large pieces, put into a bowl, add 2 tbsp light soy sauce, 1/3 tsp salt, 1 tsp brown sugar powder, 1/2 tsp pepper, and 1 tbsp white wine. Put it in the storage box, cut the oil layer and skin into small pieces and place them on top of the marinated chicken pieces, cover the box and put it in the refrigerator;

2. Bring to a medium heat, stir the skin and chicken fat to get the oil, and remove the oil residue;

3. Arrange the mushrooms into the pot, fry them softly on both sides, and clip them out;

4. Then drain the brown mushrooms;

5. Fry on both sides to soften, water will overflow during frying, don't pour it out, pick it up after frying softly;

6. Add some bottom oil to the pan, fry the chicken pieces to fragrant on both sides, and serve;

7. Add ginger slices, turn on high heat, and sauté;

8. Pour in chicken nuggets, two kinds of mushrooms, water-grown fungus, add 1/2 cup of water, and turn evenly;

9. Cover and simmer for about 8 minutes;

10. Stir the chicken nuggets, mushrooms and fungus until dry and fragrant, add a layer of bottom oil to the pot where the chicken nuggets will be placed, and heat;

11. After the chicken nuggets are cooked, they are poured into a dry pan and ready for consumption. Enjoy!

Tips:
It is not recommended to blanch the mushrooms. Simmering the mushrooms can maintain the original taste of the mushrooms, and they will taste umami and tenacious.