Braised Chicken Nuggets is a traditional famous dish in Henan and Shandong. The main ingredients are chicken, bamboo shoots and fungus, which belong to Henan cuisine and Shandong cuisine. The taste is fresh and sweet, and the main cooking process is stewing.
Dishes features:
The finished chicken nuggets are crispy and tender, the taste is rich in fresh juice, and the color is bright yellow. The chicken juice is thick, fresh and sweet, the entrance is rotten, the color is light sauce, and it is suitable for all seasons.
Production Method:
Main ingredients: 350 grams of tender chicken.
Accessories: 75 grams of bamboo shoots, 75 grams of water-fat fungus.
Seasoning: 10 grams of scallions, 250 grams of white soup, 15 grams of monosodium glutamate, 25 grams of wet starch, 35 grams of Shaoxing wine, 35 grams of cooked lard, 30 grams of soy sauce, and 10 grams of sugar.
Step:
- Boil the chicken in boiling water for 2 minutes, remove it, and cut it into small pieces 5 cm long and 2 cm wide after cooling;
- Heat the wok on a high heat, add 25 grams of lard, add the shallots and stir-fry until fragrant, then add the chicken pieces, add Shaoxing wine, soy sauce, white sugar and white soup, bring to a boil and move to a low heat , when the soup is thick and thick, remove the chicken pieces and place them on the bottom and sides of the bowl, skin side down;
- Cut the fresh bamboo shoots into rolling pieces, put them into the chicken juice pot together with the water-fat fungus, and bring to a boil. Take it out, put it in a bowl of chicken nuggets, then decan the remaining soup into the pot, cover the chicken nuggets in the pan, add MSG to the soup, thicken it with wet starch, pour in 10 grams of cooked lard , pour evenly on the chicken pieces and serve.
