stir-fried chicken with mushroom
Sanhuang chicken has excellent characteristics such as small size,"three yellow" appearance (yellow feathers, yellow claws, and yellow bill), strong survival ability, high egg production, and tender meat quality. Its meat quality is delicate, delicious, and rich in nutrients. It is used for stir-frying and boiling.
Recipe Recommendations
- sanhuang chicken in 1
- dried mushrooms the 15
- oil appropriate amount
- peppercorns appropriate amount
- ginger slices appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- steamed fish oyster sauce appropriate amount
- chili oil appropriate amount
- onion appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
Steps for stir-fried chicken with mushroom
1
Remove the internal organs of Sanhuang chicken, wash it, and chop small pieces for later use.
2
Soak dried mushrooms in warm water, wash them, and set aside.
3
Heat the pan with oil, stir-fry the pepper grains until fragrant, remove and discard.
4
Pour in the chicken nuggets and ginger slices and stir fry.
5
Add cooking wine to remove the fishy smell.
6
Add soy sauce and color it.
7
Season with steamed fish soy sauce.
8
Season with homemade chili oil.
9
Pour in a bowl of hot water and add the green onions.
10
Add the soaked mushrooms, cover the pan, and cook over medium to medium heat for more than 20 minutes.
11
Season with salt.
12
Add sugar and chicken essence to taste, heat for five minutes, and remove the juice.stir-fried chicken with mushroom Make Tips
The meat of Sanhuang chicken is tender and tender, so it does not need to be stir-fried for too long. Generally, the whole process is controlled for about half an hour. It is best if the chicken is slightly chewy.