Ingredients for braised chicken nuggets: 100 grams of chicken, 10 grams each of shallots and oyster mushrooms, 1 mL of sesame oil, 2 mL of rice wine, appropriate amounts of ginger, vegetable oil, white soup, salt, chicken essence, oil, white pepper, coriander, small chili peppers, and corn starch.
Production process: 1. Slice the chicken, cut the shallots into strips, cut the oyster mushrooms and ginger into slices.
2. Put vegetable oil in the pot, add ginger slices and black pepper chicken pieces to the oil, pour in rice wine, stir-fry over medium heat until the chicken is hard, add white soup, and simmer over medium heat.
3. When the chicken breast is rotten, add onions and oyster mushrooms, add salt, chicken essence, oil, and white pepper and simmer until the flavor is absorbed. Thicken with water starch, then drizzle with sesame oil, and garnish with coriander and small chili peppers.
Food for stir-fried chicken with chili: a whole chicken, a handful each of green and red peppers, an appropriate amount of star anise pepper, an appropriate amount of ginger and garlic, 2 oyster mushrooms, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of garlic, a small amount of sugar, and an appropriate amount of salt.
Method: You can choose chickens weighing 1.5-2kg. It is recommended to use free-range chickens or three-yellow chickens.
Wash and chop into small pieces of the same size.
Clean the peppers and prepare onions, garlic and oyster mushrooms.
Pour a small amount of oil into a cold pot, add pepper and aniseed and stir-fry until fragrant.
Pour in the drained chicken pieces and stir-fry.
Stir-fry until the meat shrinks and loses color. Move the fried chicken pieces to one side of the wok.
Add the ginger and garlic cut into small pieces, shiitake mushroom slices and half of the crushed garlic. Stir-fry until fragrant. Add rice wine, light soy sauce, dark soy sauce and stir-fry evenly.
Add the cold water that just covered the chicken, cover, bring to a boil and then simmer again for 15-20 minutes.
Cut the green and red peppers into sections.
Take off the lid and collect the juice.
Add a little salt and a little sugar.
Pour in the chili peppers cut into small pieces, stir-fry until red and stir-fry until the sweetness comes out, then serve on the plate.
Main ingredients of wind-blown duck: 1250 grams of old teal duck.
Seasonings: 30 grams of Thai pepper, 20 grams of garlic stalks, 150 grams of dried red pepper, 10 grams each of ginger and garlic.
Condiments: 150 grams of cooking oil, 5 grams of chicken essence, 5 grams of MSG.
Preparation: 1. Dry the old teal first.
2. Chop the duck into 3cm-sized pieces, blanch it in hot water, remove and set aside.
3. Bring cooking oil to a boil, add ginger, garlic, and dried red pepper, pour duck into the frying pan, add a spoonful of water, and steam in a pressure cooker for 15 minutes.
4. Put a small spoonful of oil in the pot, add Thai pepper and garlic stalks, pour in the duck, add chicken essence and MSG and simmer for 2 minutes.