Red oil mushroom stick chicken
By NickSchulist
This dish is quite simple, mainly in red oil. It is best fried at home. The ingredients are sufficient and fragrant. Let's get started..
Recipe Recommendations
- chicken breast meat appropriate amount
- Flammulina velutipes appropriate amount
- millet pepper two
- chili oil appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- cooking wine appropriate amount
- medium spice
- mix
- ten minutes
- simple
Steps for Red oil mushroom stick chicken
1
Wash the chicken breast, place it in clear water to soak in blood, and set aside.
2
Flammulina velutipes, millet peppers, onions, ginger, if you like garlic, you can add minced garlic.
3
Put water into the pot, pepper grains, star anise, cooking wine, and ginger slices. Add the chicken breast with drained water and cook it. The chopsticks can penetrate smoothly and then fish them out. Put them in cold water and cool them. After it cools, take it out and place it on the chopping board, and use a rolling pin to loosen the chicken breast. Like in the picture. Tear into thin threads with your hands.
4
I made the chili oil myself and it smells very fragrant. There are practices in the tips. Tear up the golden mushroom and cut it into the middle section, put it in boiling water, pass it over, remove it and place it in cold water. After cooling, squeeze the water dry and mix well with the shredded chicken for later use. In a small bowl, put chopped green onion, chopped ginger, chopped millet and pepper, cooking wine, mature vinegar, soy sauce, salt, sugar, chicken essence, a little white. If you like, you can add some sesame juice. It is very fragrant. Stir evenly. Just pour it on the vegetables when eating. Pour the red oil directly on the vegetables without stirring with the seasonings. I like to put more spicy food.Red oil mushroom stick chicken Make Tips
Make fragrant red oil at home... I made it with dried peppers, which is relatively simple. If your dried peppers are dry, don't bake them. Put them in the microwave or pan if they are slightly moist to dry and let them cool. Put it into a thicker plastic bag, close it tightly, and use a rolling pin to smash the peppers across the bag. You can smash them into pieces, but you will definitely not smash them into powder. Put it in a dry container, add some sesame seeds and salt. Heat the wok, add more oil, add pepper and star anise, and cook slowly over low heat. After the fragrance of Zanthoxylum bungeanum anise changes color, fish out the Zanthoxylum bungeanum anise and turn off the heat. Let it cool slightly, and stir while pouring into the chili powder. The house is full of pepper fragrance...