Improved chicken casserole

This dish is the recipe for chicken casserole that everyone eats in restaurants.
Of course, each hotel's practices are slightly different,
However, the overall process and the general approach are consistent.

The two casseroles at home were violently cracked.
I really don't want to buy another one and continue to crack,
So this dish actually failed to be put in a casserole and presented to everyone in the end.
Please don't beat this,
haha.

Where I improved,
One is ingredients,
Generally, the chicken casserole in restaurants is filled with mushrooms and celery.
Today I switched to beans and phoenix mushroom, and of course I added mung bean sprouts (purely a personal hobby).

The two are seasonings:
Restaurants usually cook chicken in beer.
I switched to cooking wine. (There is no beer at home and I am too lazy to buy it)

Three are utensils.
1. The process of cooking chicken is to use a frying pan. After frying, pour into the casserole.,
2. The restaurant completes the process of frying the ingredients in a casserole. Finally, pour the cooked chicken into the casserole, turn off the heat, sprinkle with coriander, cover and simmer for 1 minute.
I directly poured the cooked chicken into the stir-fried ingredients and simmered for another minute to evenly taste it.

If you like the restaurant's practices and have casseroles at home, you can follow the route I mentioned above and ask me again if you don't understand.
If you like my improved one, just walk like this.
The same result--------------delicious!

Recipe Recommendations

the cockerel half a
long beans 2 pieces
small potatoes one
mung bean sprouts 5 grams
red pepper half a
Pleurotus sajor-caju 10 grams
dried fungus 3 flowers
garlic cloves of 20
ginger slices appropriate amount
onion appropriate amount
edible oil appropriate amount
cooking wine appropriate amount
soy sauce appropriate amount
oyster sauce appropriate amount
white sugar appropriate amount
salt appropriate amount
chicken essence appropriate amount

salty and fresh
cook
three-quarters of an hour
senior

Steps for Improved chicken casserole

Wash and prepare all ingredients.

Cut the beans into sections, slice the onions, cut the potatoes into strips and put them in water, soak the fungus and tear into small flowers, tear the mushrooms into small flowers, and pinch the roots of the bean sprouts.

Chop the chicken into small pieces.

Heat the wok, add half of the onions, ginger and garlic, and stir fry until fragrant.

Pour the chicken pieces into the pan and stir-fry.

Stir fry chicken until white hair is dry and free of blood, and add a small amount of salt.

Pour in 1 teaspoon and half soy sauce to color, and stir-fry for half a minute.

Add 3 tablespoons of cooking wine, 1 tablespoon of white sugar, and 2 tablespoons of oyster sauce and stir fry until fragrant.

Add 1 and a half bowl of water, bring to a boil over high heat, and simmer over medium heat for 20 minutes.

Add black fungus and phoenix mushroom and cook together.

When the soup is almost dry, turn off the heat and place the chicken on a plate for later use.

Wash the frying pan, add appropriate amount of cooking oil, add the other half of the onions, ginger and garlic and saute until fragrant. First add the chips, put them in the pan and stir fry for a while.

Turn the potatoes into translucent, add the beans and stir fry.

Break the beans and change color. Add the onions.

Add appropriate amount of salt and stir-fry until well seasoned.

Put the red pepper in the pan and stir quickly for a while.

Finally, add the bean sprouts and stir fry quickly for a while, and add a small amount of chicken essence.

Pour the chicken on the plate into the pan and stir well.

Cook together for half a minute, absorb each other and add flavor, sprinkle with coriander, turn off the heat and serve on a plate.