Tea tree mushroom dry pot chicken

Ingredients

• Chicken 1000g
• Light soy sauce 30ml
• Balsamic vinegar 10ml
• 老草 20ml
• Tea tree mushroom 300g
• Celery 1 root
• Sugar 20g
• Potato 1
• Oil 100g
• Green pepper 1 piece
• Green onions 1 paragraph
• Water 50g
• Garlic 2 cloves
• Ginger A few slices

Steps

1. Prepare materials

2. Cut chicken into pieces, cut mushrooms and celery into sections, cut potatoes into strips, cut green peppers into pieces, slice green onions, and dice garlic

3. Blanch the chicken, then wash it with warm water to remove any scum on the surface

4. Heat the oil in the pan, add ginger slices and green onions

5. Add a little sugar and putAdd chicken nuggets and stir-fry

6. Pour in the sauce mixed with light soy sauce, dark soy vinegar and water

7. Stir-fry over high heat until boiling

8. Fry until there is no sauce at the bottom of the pot and take it out

9. No need to wash the pot, add oil and continue to cook over high heat

10. Add garlic and potatoes and stir-fry until fragrant

11. Add tea tree mushrooms

12. Add celery

13. Add green pepper

14. Stir fry evenly

15. Add chicken pieces and stir-fry evenly.

16. Pour in 20ml water (1 spoon), cover and simmer for 5 minutes

17. When the bottom of the pot is dry, it is ready to serve

Tips

1. 1. After blanching the chicken, wash it with warm water to remove the scum. Do not use cold water, which will cause the chicken to shrink
2. 2. The whole process contains very little water, so do not add too much water
3. 3. If you like spicy food, you can add hot pepper or chili sauce when adding garlic. Stir-fry the vegetables again.