Korean red roast chicken nuggets
Braised chicken nuggets is a dish made by cutting chicken into easy-to-eat sizes, adding onions, carrots, potatoes and other vegetables to season, and stewing it. In the long-standing cookbook "Guizao is a discussion"(1670), this dish is recorded as 'steamed chicken in water' and has been called many names since the past. Braised chicken nuggets is a dish that often appears on tables or tables. It can be seen that this dish is more commonly eaten than other meat dishes.
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Steps for Korean red roast chicken nuggets
1
Remove the internal organs and grease from the chicken, clean it up, and cut it horizontally. Vertical 4 to 5 cm blocks. (600g）
2
Wash the carrots, cut them into pieces about 3 cm in width and 2.5 cm in thickness and 2.5 cm in height, and grind off the edges and corners. (53g). Soak the mushrooms in water for about 1 hour, remove the stalks, dry them with a cotton cloth, and cut them into 2 to 4 equal parts. Cut the onions into strips about 3 cm horizontally and 4 cm vertically. (65g).
3
Heat the pan covered with cooking oil, add the ginkgo, turn the pan over medium heat and fry for about 2 minutes, then peel the skin. Fry the eggs into yellow and white skins, and cut them into 2 cm long diamond shapes. Make sauces. Pour water into the pan and cook over high heat for about 5 minutes, add the chicken when boiling, and blanch for about 2 minutes. (550g). Put the chicken in the pot, add 1/2 of the seasoning sauce and water, and cook over high heat for about 3 minutes. When boiling, turn to medium heat and cook slowly for about 20 minutes. Add the remaining 1/2 of the seasoning sauce and continue to cook for about 10 minutes, and then add carrots and cook for about 5 minutes.
4
When the soup is almost dry, add the gingko and cook for about 3 minutes while drizzling the broth. After filling the bowl, sprinkle yellow and white egg skins on top as decoration.Korean red roast chicken nuggets Make Tips
If you add vegetables first, they will be cooked too well.