Braised chicken nuggets, Sichuan cuisine is very homely, Lao Feng teaches you how to cook it to tast
Fresh chicken legs 1 catty | Fresh chicken wings 1 catty |
Onions A small amount | Ginger A small amount |
Garlic A small amount | Dried shiitake mushrooms 1 small bowl |
Spicy 1 tablet | sugar 20 grams |
Aniseed flap 2 | Cooking wine 1 scoop |
Soy sauce 1 scoop | Dahurian Angelica 1 tablet |
Zanthoxylum bungeanum 1 handful | Bai Kou 8 capsules |
MSG A small amount |
Step 1
Cut onions into sections, slice ginger, and dice garlicStep 2
Chicken legs and wings cut into piecesStep 3
Soak spicy skin and shiitake mushrooms in water until softStep 4
Spicy skin cut into piecesStep 5
Blanched chicken nuggetsStep 6
Grease the pan with a little oil, add 20 grams of sugar, and simmer over low heatStep 7
Enlarge material flapStep 8
Add the chicken pieces and color the chicken pieces with sugarStep 9
After coloring, add cooking wine and soy sauce, stir-fry until fragrantStep 10
Add onion, ginger and garlicContinue to stir-fry until the color is evenly coated on the chicken piecesStep 11
Heat water in a pot and cook chicken piecesStep 12
Prepare spices. One piece of Angelica dahurica, 7 or 8 pieces of Baiji, 1 pinch of Zanthoxylum bungeanum.Step 13
Add the spices to the pot and add the soaked mushroomsStep 14
Add 3 tablespoons of salt and season to taste. After the high heat comes to a boil, reduce the heat to low, cover the pot and simmer for 20 minutes.Step 15
Open the pot lid and pick out the seasonings from the soup.Step 16
Add the spicy skin, stir-fry, and reduce the juice over high heatStep 17
Add salt, add MSGStep 18
Completed, take out the pot Braised chicken nuggets, Sichuan cuisine is very homely, Lao Feng teaches you the cooking skills to bring out the taste of childhood1. If you don’t have spicy skin, you can use dried chili peppers or line peppers instead.