Stir-fried Shredded Chicken with Seafood and Mushroom in Oyster Sauce
by Nuan Nuan Shang
Favorite
Difficulty
Easy
Time
10m
Serving
2
It is estimated that most food bloggers are the same. Most shopping malls are interested in the vegetable market. They buy ingredients and tableware far more often than they buy clothes and bags for themselves. After returning from Wuchang, I have always been obsessed with the morning market in Wuchang. Although I haven't started cooking seriously after returning to Beijing, I still follow the aunts in the community from time to time and go to different markets with them. The vegetable markets around our house are relatively small, and most of the dishes are seasonal vegetables in the north. Occasionally, you can see some of their private possessions at the stalls of some southern stallholders. Sometimes the vegetable seller is in a good mood. I will talk to you about how their hometown cooks this dish, and how delicious it tastes.
In fact, seafood mushrooms are quite common in supermarkets. This time I couldn't stand the vegetable auntie who always recommended me and bought a pack. When I usually buy mushroom ingredients, I can't help but want to pair it with beef and oyster sauce. This time there is a slight exception, because I didn't buy beef, so I replaced it with chicken breast, which is stock in the refrigerator. Maybe everyone doesn't like to eat chicken breasts, and they feel that they have a woody texture, but in fact, if they are handled properly, chicken breasts will be as smooth and tender as beef. The difference between processing chicken breast and beef is that the surface layer of fascia needs to be removed before shredding chicken breast, which is easier to taste and taste better. The beef must be "cut horizontally" against the texture of the meat when it is tender, while the chicken must be "cut vertically" along the texture of the meat, otherwise the chicken shreds are easily broken during the frying process. The marinating process is basically the same. Add salt, soy sauce, cooking wine to season and color and remove fishy, then add starch and water to make it evenly, so that the seasoning and water are "eaten" in the meat, so that the processed meat tastes Tenderer and more tasty. If you are worried that the shredded pork will stick during frying, you can add a little bit of salad oil to prevent sticking.
Stir-fried shredded chicken with seafood and mushrooms in oyster sauce. It is served with oyster sauce. The seafood mushrooms and shredded chicken are fresh and tender. The addition of hot peppers and dried chillies brings a little bit of spiciness to this dish. It can appetite and sweat and wick away moisture. It takes only 20 minutes for a dish to process the ingredients, marinate, and stir-fry to be served, but the actual cooking time is only 4 or 5 minutes. It should be regarded as a super-suitable summer lazy fast dish.
In fact, seafood mushrooms are quite common in supermarkets. This time I couldn't stand the vegetable auntie who always recommended me and bought a pack. When I usually buy mushroom ingredients, I can't help but want to pair it with beef and oyster sauce. This time there is a slight exception, because I didn't buy beef, so I replaced it with chicken breast, which is stock in the refrigerator. Maybe everyone doesn't like to eat chicken breasts, and they feel that they have a woody texture, but in fact, if they are handled properly, chicken breasts will be as smooth and tender as beef. The difference between processing chicken breast and beef is that the surface layer of fascia needs to be removed before shredding chicken breast, which is easier to taste and taste better. The beef must be "cut horizontally" against the texture of the meat when it is tender, while the chicken must be "cut vertically" along the texture of the meat, otherwise the chicken shreds are easily broken during the frying process. The marinating process is basically the same. Add salt, soy sauce, cooking wine to season and color and remove fishy, then add starch and water to make it evenly, so that the seasoning and water are "eaten" in the meat, so that the processed meat tastes Tenderer and more tasty. If you are worried that the shredded pork will stick during frying, you can add a little bit of salad oil to prevent sticking.
Stir-fried shredded chicken with seafood and mushrooms in oyster sauce. It is served with oyster sauce. The seafood mushrooms and shredded chicken are fresh and tender. The addition of hot peppers and dried chillies brings a little bit of spiciness to this dish. It can appetite and sweat and wick away moisture. It takes only 20 minutes for a dish to process the ingredients, marinate, and stir-fry to be served, but the actual cooking time is only 4 or 5 minutes. It should be regarded as a super-suitable summer lazy fast dish.
