Mushroom slippery chicken (mushroom slippery chicken)
material
Five chicks; Mushrooms, mushrooms can also be, it seems to be 200 grams; A small piece of ginger; Three onions; Three cloves of garlic; Original pumping; Cooking wine; Raw powder; Salt; Sugar; oil
working methods
Actually, I don't know what this mushroom should be called. The German translation is brown mushroom. Besides, let's call it a mushroom. The practice of sliding chicken with mushrooms is the same as mine, except that the mushrooms are replaced with mushrooms. Wash mushrooms and slice them. What about the thickness? You decide for yourself. I cut them a little thicker. After cutting, put the mushroom slices in the basket to dry. Because there is more water in mushrooms, the first step is to cut mushrooms, which will take a long time to dry and have less water when fried.
Boning the chicken calf, cutting it into pieces of 2cm x 1cm, then putting the chicken into a small bowl, adding a little soy sauce, cooking wine and raw flour, evenly grasping it, and preferably marinating it for more than half an hour. Little fatty prefers to use chicken calf meat, because the meat quality of chicken calf meat is tender, that is, deboning is more troublesome; Chicken marinated with cooking wine and soy sauce will be particularly fragrant when fried, but as long as you put a little cooking wine, the proportion of soy sauce will be higher; Powder is put in order to make the chicken tender and highlight the word "slippery". Slice ginger, garlic and onion.
After the chicken legs are marinated for half an hour, you can start cooking. Pour the oil into the pan. When the oil is very hot, pour the chicken pieces and stir fry quickly. The key to cooking is to cook well and fry quickly, so that the dishes can be wrapped in hot oil in the shortest time. It won't take long to fry the chicken, but it will get old after a long time. It can be said that the chicken will start to change color and serve.
After the chicken is served, there will be some oil left in the pot. This oil is full of the essence of chicken. Don't waste it Keep it for use. If there is little oil left, pour more oil into the pot, but don't put too much oil. When the oil is hot, add ginger, onion and garlic and stir-fry until fragrant.
Then add the mushrooms that have been dried for a long time and stir fry quickly, add a little salt, stir fry until the mushrooms begin to come out of the water, and then stir fry for about half a minute.
Add the chicken pieces and stir fry together. At this time, everyone can choose whether to thicken it. Students who like to thicken can pour a little light soy sauce sugar and a little more raw flour in a small bowl, then add a little water to the bowl, stir it evenly, and then pour it into the pot to cook for one or two minutes. Students who don't like thickening will pour some soy sauce into the pot and stir it to improve the taste. At this time, you can taste whether the chicken is cooked and how salty it is.
Then, no then. Just take it out of the pot and put it on the plate.
Mushroom chicken porridge
material
Rice; Mushrooms; Chicken; Salt; Sesame oil; verdant
working methods
Soak rice in water 1 hour, drain, and freeze in refrigerator. Diced mushrooms. Chicken is divided into two halves: half is chopped; Dice (shred) half, add a little salt and appropriate amount of starch and marinate evenly for later use.
After the rice is frozen into ice cubes, take it out and put it in the pot. Add water to the chicken paste and pour it into the pot. Pour half the mushrooms into the pot. Boil on high heat for 10 minute, then turn to low heat and stir for 10 minute.
Add the remaining mushrooms, cover and continue to cook for 5- 10 minutes, add diced chicken, stir, cover and stew for 5 minutes.
When serving, add appropriate amount of salt, 1 teaspoon of sesame oil and sprinkle with chopped green onion.
Chicken with lotus leaf mushroom, the secret recipe of Guangdong chefs!
material
Half a chicken; Appropriate amount of ginger, onion and garlic; 2 lotus leaves; Appropriate amount of mushrooms; Appropriate amount of starch; Appropriate amount of soy sauce; Appropriate amount of salt; Appropriate amount of oyster sauce; Appropriate amount of cooking wine; Proper amount of edible oil
working methods
Soak mushrooms in boiling water for about 30 minutes until they are soft.
Wash the chicken and cut it into small pieces.
Soak mushrooms until soft and cut into strips.
Slice ginger, cut onion into sections, chop garlic, and pour mushrooms into a bowl with ginger, onion and garlic.
Pour oil, soy sauce, oyster sauce, cooking wine and starch into a bowl.
Wash 2 lotus leaves and soak them in boiling water in advance. Find a deep bowl, spread lotus leaves on it into a bowl, and pour in chicken pieces.
Wrap it in lotus leaves, first fill the Fashuai steaming oven with water, and choose steam to preheat it to 100 degrees.
Put the baking net on the last floor of Fashuai steam oven and put the wrapped ingredients on it.
Select pure steaming mode, 1 10 degree /40 minutes.
Freshly baked, please eat it while it is hot ~
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Braised rice with mushroom and chicken
material
Chicken with skin/chicken wings/drumsticks cut off; Shred ginger; Raw powder; Soy sauce; Corn oil blending; Mushrooms; rice
working methods
Chicken with skin+shredded ginger+corn flour+soy sauce+corn oil.
Wash rice, soak mushrooms, shred, and cook in an electric cooker.
When I smell mushrooms for the first time, the temperature in the rice cooker reaches the boiling point, then I open the rice cooker and throw the prepared chicken in ~
Then you just wait to eat ~
Mushroom chicken rice
material
Pipa leg; Mushrooms are fresh; Broccoli; Onions; Ginger; Original pumping; Oyster sauce; Sesame oil; Salt; White sugar; Cooking wine; Raw powder;
The method of mushroom and shredded chicken rice 1 (preparation)
Wash broccoli and break it into small flowers. Wash mushrooms and cut into pieces.
The pipa leg is boned and cut into pieces. You need it when the chicken skin is ripe, but you don't have to eat it when you eat it. Cut the green onion and shred the ginger.
Pickled chicken: onion, ginger, soy sauce, oyster sauce, sesame oil, sugar, cooking wine, raw flour.
Mix evenly or properly.
Seasoning: water, onion, light soy sauce, oyster sauce, sesame oil, salt, raw flour. The amount of water depends on how much soup you need.
Method 2 of Mushroom and Chicken Shredded Rice (Steps)
Put a little oil in the pot, stir-fry the mushrooms in the pot and stir-fry the excess water.
Add the chicken, stir-fry slightly, and then slide away.
Add sauce
Bring the fire to a boil and continue to cook for 3-5 seconds.
Turn off the fire.