Roast chicken with matsutake and konjac
By VicentaLakin
Recipe Recommendations
- broilers a
- konjac appropriate amount
- matsutake appropriate amount
- hazelnut mushroom appropriate amount
- onion appropriate amount
- dried chili appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- grass fruit appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- salty and fresh
- burn
- an hour
- ordinary
Steps for Roast chicken with matsutake and konjac
1
Raw material diagram (Matsutake and needle mushroom soak in warm water)
2
Chop the chicken into chunks
3
Cut konjac into slices
4
Dry peppers, onions, ginger and other spices are ready for use
5
First blanch the konjac with boiling water to remove the astringent taste
6
Heat the oil pan, put the chicken nuggets into the pan and stir-fry
7
After stir-frying the oil, add appropriate amount of cooking wine to remove the fishy smell when there is no color.
8
Then add a little soy sauce to color it
9
At this time, put onions, ginger, dried peppers, star anise and other spices into the pot and stir fry with the chicken nuggets
10
Then put the mushrooms and konjac into the pan, add appropriate amount of salt and stir well
11
Add the soup and cook for half an hour, dry the soup until it is red and bright, the taste is strong, and the chicken nuggets are soft and rotten.