Yellow braised chicken nuggets
It is a traditional dish of Henan and Shandong. The main ingredients are chicken, bamboo shoots and fungus, which belong to the Yu cuisine and Lu cuisine. The taste is fresh and sweet, and the main cooking process is stewing.
The finished chicken nuggets are crisp and tender, the taste is fresh and juicy, and the color is bright yellow. Chicken juice is thick, with fresh and sweet, rotten in the mouth, light sauce color, suitable for all seasons.
Ingredients: 1500 g of rooster.
Accessories: 20 grams of shiitake mushrooms, 20 grams of winter shoots.
Seasoning: Salt 8 g, pepper 2 g, chili pepper (red, sharp) 10 g, white sugar 20 g, soy sauce 20 g, soy sauce 20 g, green onion 10 g, ginger 10 g, garlic (white peel) 40 g, star anise 3 g, grass cardamom 1 g, vegetable oil 80 g, starch (pea) 20 g.
Production: 1, the mushrooms, winter shoots are washed with water to rise;
2, starch and water to stir into wet starch, set aside;
3. Clean the live chickens after slaughter;
4, with bone cut into 0.3 cm pieces, rinse with water, fish out to filter out the water;
5. Cut the water-haired winter shoots into small cubes with a knife;
6: Slice the ginger, cut the green onion into sections, peel the garlic;
7, the wok is placed on the high heat, the hot pot is injected with vegetable oil, after refining, pick and add green onion ginger, grass cardamom star anise and stir-fry the aroma;
8: Add chicken nuggets and sauté until there is no water vapor, add salt, salty soy sauce, sugar, garlic and chili peppers;
9. When sautéing until there is no water vapor, inject about 500 grams of water, and take the chicken nuggets as the appropriate;
10, and put in the shiitake mushrooms, winter shoots covered and moved to low heat for 30 to 70 minutes, the chicken is rotten (depending on the chicken tender), you can plate;
11: Use chopsticks to pick out the grass cardamom star anise, green onion and ginger pieces when serving, and if the soup is too much, use wet starch to outline the soup.
note:
1, the chicken is the most suitable for making yellow stewed chicken nuggets, chicken head, feet, internal organs can be used for other purposes.
2. When the yellow stewing system must be filled with sufficient water at one time, it is not appropriate to cease fire in the middle.
3, slaughter chickens, first take out the internal organs and then boil the feathers.