1. Chop the chicken into walnut-sized pieces and rinse them well.
2. Prepare dried starch, green onion, ginger slices, star anise, cinnamon, chives.
3. Tear the soaked fungus into small pieces.
4. Put salt.
5. Put cooking wine.
6. Add soy sauce, stir well, and marinate for 10 minutes.
7. The starch is mixed with water to make a paste.
8. Pour the chicken pieces into the starch paste.
9. Make the chicken pieces evenly spread on the batter.
10. Let the wok sit on high heat, add oil, and heat to 70% hot. Put the battered chicken pieces into fry.
11. Put all the chicken pieces in order.
12. Turn the bamboo chopsticks during the frying process to heat the chicken pieces evenly.
13. Fry until golden brown and remove.
14. Put it into a steaming bowl and add soy sauce.
15. Sprinkle salt evenly on the chicken nuggets.
16. Pour in the cooking wine.
17. Put green onion and ginger.
18. Put star anise and cinnamon.
19. Add an appropriate amount of water (about two and a half tablespoons).
20. Gently shake the steaming bowl to spread the seasoning evenly on the chicken nuggets, put it in the steamer, bring to a boil over high heat, cover the medium heat and steam for 10 minutes.
21. Steamed chicken nuggets.
22. Cover the steaming bowl with a flat pan.
23. Button the chicken neatly into the plate, and pour the raw juice of the steamed chicken into the pot.
24. Add leek, monosodium glutamate, fungus, appropriate amount of water, and then set the color and taste, use wet starch to make the water gorgon, pour in the sesame oil.
25. Just pour it on the chicken.
Tips:If there is no leek, garlic sprouts can be used.
Boy chicken or three yellow chicken can also be used.
