Yellow Braised Chicken
1.
Cut the corn chicken into large pieces, pour it into cold water, and add an appropriate amount of cooking wine. Heating from cold water to boiling water.
2.
Pour the blanched chicken into a draining basket, and rinse off the foam with hot water for later use.
3.
To adjust the sauce, mix a spoonful of sweet noodle sauce, a spoonful of soybean paste, a spoonful of Pixian bean paste, a spoonful of tomato sauce, a spoonful of dark soy sauce, a spoonful of light soy sauce, and a spoonful of oyster sauce into a sauce.
4.
Wash and drain the mushrooms and break into small pieces.
5.
Slice ginger and cut green onions into large sections.
6.
Pour oil in the pan, add rock sugar, and fry the sugar color.
7.
Stir quickly, preferably on a medium-to-low heat, and don't fry.
8.
Pour the chicken nuggets and stir fry.
9.
Add green onion and ginger.
10.
Pour the sauce.
11.
Stir fry and color evenly.
12.
Pour the mushrooms.
13.
Pour in 500ml of beer, cover, boil over high heat, turn to low heat and simmer for 45 minutes.
14.
Add potatoes and fungus after 45 minutes and simmer for another 15 minutes.
15.
Add red cayenne pepper.
16.
Sprinkle with coriander and drizzle a few drops of sesame oil.
17.
Done✅
Tips:
1. The blanched chicken nuggets are washed with hot water to prevent the chicken from shrinking and becoming wood when it is cold.
2. Fry the sugar color with medium and small heat and stir to prevent frying.
Buy on JD
Buy on Amazon
