Roasted chicken nuggets with lotus root with southern milk
By LynnSawayn
Yesterday I went to Richang Schiller with my friends. I swore I would never go to this place again. It's terrible... The pot rice was actually served to us without any sauce. The rice noodles were everywhere... It's luck to find chicken, but if you can find bacon, you can buy a lottery ticket. Despite the scolding, yesterday's Southern Milk Lotus Root Slice also brought inspiration to my dish today.
Recipe Recommendations
- lotus root 2节约100g
- starch 1/2 porcelain spoon
- cooking wine 1 large porcelain spoon
- soy sauce 2 large porcelain spoons
- white granulated sugar 1 porcelain spoon
- chicken essence 1/4 teaspoon
- white pepper 1/4 teaspoon
- sesame oil 1 porcelain spoon
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Roasted chicken nuggets with lotus root with southern milk
1
First, cut the pipa legs into large pieces, soak in cold water for 1 hour, wash and drain. Add marinated chicken ingredient A: 1 egg white, 1/2 porcelain spoon of starch, stir well, and marinate for 15 minutes.
2
Slice lotus root and green and red pepper.
3
Wang Zhihe rose fermented bean curd.
4
Add 4 pieces of fermented bean curd with a little water to make fermented bean curd juice.
5
Add marinated chicken ingredients B to the chicken: 1 porcelain spoon of cooking wine, 2 porcelain spoon of light soy sauce, 1 porcelain spoon of white sugar, 1/4 teaspoon of chicken essence, 1/4 teaspoon of white pepper powder, 1/4 teaspoon of rose syrup, 1 porcelain spoon of sesame oil. Stir well and marinate for 20-30 minutes.
6
Heat the frying pan until smoke is smoked, add half the pan of background oil, add a little shredded ginger in cold oil, stir fry for a few times, and then add the chicken nuggets. Stir fry until the chicken turns white over medium heat.
7
Add hot water, because lotus roots need to be added, so more water is added, just over the chicken. At the same time, pour in the remaining fermented bean curd juice, bring to a boil, skim off the foam, and turn to low heat.
8
Cook over low heat until the soup reaches 1/2 of the chicken, and add lotus root slices.
9
Keep the heat low until the soup is almost dry, add the green and red peppers, and 1/4 teaspoon chicken essence. Stir fry evenly, and collect the juice over high heat. After harvesting, you can load the plate.Roasted chicken nuggets with lotus root with southern milk Make Tips
1. The fermented bean curd juice is very salty, so decide whether to add salt according to your taste. 2. The color I made was not very red, because I added 1 porcelain spoon of soy sauce and tears when stewing it, so you don't need to add it.