chicken essence

1

Prepare chicken breast and mushrooms.

2

Remove the muscles and film from the chicken breast, and tear it into small pieces.

3

Wash the mushrooms to control the moisture, and cut them into dices.

4

Put water into the pan, add green onions and ginger, and bring to a boil.

5

Add shredded chicken meat and cook for about 2 minutes, remove and control the water.

6

Then use a rolling pin to mash the shredded chicken into extremely delicate minced meat.

7

Pour into a plate, add a little salt and mix well. Salinity can be tried.

8

Put it in the microwave and bake on high heat for 2 minutes. Take out and stir once. Bake 3 times, and take out for later use.

9

Then put the diced mushrooms into the microwave and roast them on high heat for 2 minutes. Take out and stir once, and bake twice.

10

Take out the roasted mushrooms for later use.

11

Grind the roasted minced chicken and shredded mushrooms into powder respectively in a dry grinding cup.

12

Prepare a little rock sugar and grind it into sugar powder.

13

Mix the ground chicken powder, mushroom powder, sugar powder, and onion and ginger powder and stir well.

14

Then strain them with a filter spoon used to sift the flour, and grind the ones that won't go down again.

15

Then put the prepared chicken essence into a sealed glass bottle for preservation.

Poetic heart phrase: 1: The shredded chicken should be cooked first. 2: The finer the pound, the easier it is to roast and grind. 3: When roasting, take it out, stir it and bake it in several times to not only heat it evenly, but also understand the degree of roasting. 4: The amount of cooking is different, and the roasting time must also vary. You must master it yourself. 5: The prepared chicken essence should be stored in a sealed container, otherwise it will regain moisture and cause agglomeration. 6: I added a little bit of Tai Le chicken essence when grinding. The finished product was very fresh, so I didn't think there was any need to add it at all.