The recipe I want to share this time is the rich flavor of "Stir-fried Chicken with Lemon Cream and Garlic Mushrooms", which is simple but not simple at all. Stir-fry the tender and juicy chicken thighs with two kinds of mushrooms, add lemon cream and garlic to make the flavor richer, and fry the chicken skin until golden brown.
Material:
Chicken thigh steak about 600g
About 100g of Hongxi mushrooms
Pleurotus eryngii about 100g
2 tbsp white powder
2 tbsp cooking oil
Cream 20g
1 tbsp soy sauce
1 tablespoon lemon juice
1 teaspoon sugar
Lemon slices in a please
Basili vanilla a little chopped (can be omitted)
Chicken marinade:
1 teaspoon salt
1 tsp minced or minced garlic
1 pinch of sugar (about 1/6 teaspoon)
Coarse black pepper a pinch of powder
Directions:
Step 1: Remove the bottom of the mushroom and tear it into small plants, and cut the oyster mushroom into small slices. Cut the chicken thigh chops into small pieces and put them in a large bowl, then add the chicken marinade and marinate for about 10 minutes, then sprinkle in the white flour to make the chicken all covered with the white flour.
Step 2: Pour cooking oil into the frying pan and heat it, put the chicken skin side down in the pan, fry until the chicken skin is crispy, then turn the chicken over and fry until it is cooked through.
Step 3: Add Hongxi mushrooms and king oyster mushrooms to the same frying pan, stir-fry until soft, then put the chicken back into the pan, add cream, soy sauce, lemon juice and sugar, stir-fry evenly over low heat to get off the pot and put on the plate~
Garnish with a dash of lemon slices and Brazilian herbs.