Frozen chicken
By VicentaLakin
Recipe Recommendations
- chicken legs of 3
- mushrooms 8-10 duo
- carrot 1 piece
- ginger slices appropriate amount
- green onions appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- oil and salt appropriate amount
- salty and fresh
- stewed
- half an hour
- simple
Steps for Frozen chicken
1
Preparation of materials with chicken legs, mushrooms and carrots cut into pieces
2
And hot pots, with a little oil, and down with ginger onions, eight horns and fragrance leaves
3
(b) The fragrance of the fragrance and the downfall of the chicken leg
4
(a) Continue to be fried until the chickens are colored, the skin is slightly yellow, and wine and sauce are added
5
(a) The chicken leg is painted and then added mushrooms, a small amount of pelican oil and water
6
(a) The fire opened and turned into a small fire, with a cover for 10 minutes
7
Add carrots and continue cooking for 10 minutes
8
Adding spices such as salt and pepper powder
9
When it is evenly mixed, the fire gathers juice
10
Just fill the bowl。Frozen chicken Make Tips
1. Cut the chicken thigh meat into appropriately sized chunks, cut the shiitake mushrooms in half, and cut the carrots into rolling wedges; set aside.
2. When stir-frying the chicken, first sauté the ginger, green onion, and other aromatics, then stir-fry the chicken pieces until the surface is slightly browned, which helps render the fat from the chicken skin.
3. At this point, add cooking wine and soy sauce to stir-fry, allowing the chicken to take on color. During cooking, add an appropriate amount of oyster sauce and water to enhance the savory flavor.
4. Shiitake mushrooms take longer to cook, so cook them first. Add the carrots after ten minutes to prevent them from becoming too mushy and losing their shape, then cook for another ten minutes.
5. Chicken cooks quickly and does not require a long cooking time. Finally, add salt and other seasonings, then reduce the sauce over high heat, and it is ready.