Cantonese people often say that no chicken is no feast, and the chicken they say is the Lee Kum Kee family oyster sauce stewed chicken. As Cantonese cuisine, this most widely spread and undisputed dish, the juice skin is smooth and smooth, the method is simple but original, it has become a regular guest of large and small feasts, a must-have every year, and is deeply loved by people in Guangdong. In addition to the pursuit of the original taste of chicken, more importantly, this dish is very simple, one is two flavors, very convenient, do not believe, let's take a look at it together!
Ingredients: 1500g of old hen, 1 small piece of ginger, 2000ml of water, 6 shiitake mushrooms, 1 tablespoon of cooking oil, 2 tablespoons of light soy sauce, appropriate amount of Lee Kum Kee family oyster sauce, 1 handful of green onion.
Procedure steps:
1, the old hen washed, cut into pieces, ginger washed, sliced, the chicken and ginger into the electric pressure cooker, add about 2000ml of water, choose the "old fire soup" mode, wait for about an hour and a half, take out the chicken soup, pour out the chicken soup, add salt to taste.
2: Take out the chicken, soak the shiitake mushrooms half an hour in advance, cut the soaked shiitake mushrooms into strips, wash the green onions, and cut into green onions
3, slightly heat the oil in the pot, under the shiitake mushroom shreds, sauté with medium-low heat to fry the aroma, turn the heat to high, under the chicken, under the raw soy sauce, stir-fry evenly;
4: Add 1 bowl of chicken soup, Lee Kum Kee family oyster sauce oyster sauce to taste, turn to medium heat, let the soup dry slightly, add green onion, turn off the heat, turn off the dish and eat.
A delicious Lee Kum Kee family oyster sauce is the best ~ it may be that the taste is suitable for the taste of Cantonese people, plus the soup of the noodles is rich, different stewing methods have different gourmet tastes, and overall it is quite good.