Mushroom chicken guai
By SidDietrich
Chicken crutch---is an ingredient that our baby never gets tired of eating for free. It is the part between the two chicken legs on the chicken body. It is full of tendons and crispy bones. Although there is not much meat, I love the crunchy feeling, and the more delicious it becomes.
Recipe Recommendations
- mushrooms a box of
- onion appropriate amount
- aniseed appropriate amount
- pepper appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- geranyl appropriate amount
- cooking wine appropriate amount
- dried chili appropriate amount
- cinnamon appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
Steps for Mushroom chicken guai
1
Remove the chicken crutches and wash them, blanch them with boiling water and wash them for later use.
2
Wash the mushrooms and cut them into thick slices.
3
Reduce the oil to the wok and add the mushrooms.
4
Stir fry until the mushrooms are soft and serve out.
5
Wash the pan, add a little oil, and saute the chives, ginger and garlic.
6
Add pepper, aniseed, fragrant leaves, cinnamon, and dried peppers and stir-fry until fragrant.
7
Pour the blanched chicken crutches into the water and stir fry.
8
Add the soy sauce.
9
Add cooking wine.
10
Add light soy sauce, sugar.
11
Add water and simmer for 15 minutes.
12
When the soup is halfway left, add the stir-fried mushrooms and continue until the soup is dry. Add a little salt, chicken essence, sesame oil, and turn off the heat.