At a dinner for Chinese students, I brought this dish, another brought braised potato chicken nuggets, another brought Xinjiang chicken, and one brought curry potato nuggets. My friends looked at the dining table and said ==, Oh, today is a proposition cooking contest with chicken and potatoes …
|Larger chicken legs||Two|
|Shiitake mushrooms||Twelve flowers|
|Shallot, ginger and garlic|
Mushrooms are soaked in warm water (do not pour the water after soaking, it will be used later)
Chicken legs are better handled with Swiss army knives, and the blades are fast and flexible. Cut into two-centimeter cubes, use two tablespoons of cooking wine and two tablespoons of old soak for half an hour (medium-sized spoon)
Potato cutting hob block (* Note 1), the one on the picture is a bit bigger, just cut it a little bigger than the chicken nugget, it is easier to taste
Three tablespoons of sautéed ginger slices with oil in the pan, add potatoes, fry them, add remaining onion, ginger, garlic and mince until fragrant, add mushrooms, chicken nuggets, pour a spoonful of white wine along the side of the pan, and fry the chicken
Pour the mushroom water, and don't pour the slag at the bottom of the mushroom bowl. Now add some more water depending on the situation, the water should be no more than chicken nuggets
Add one and a half star anise, half cinnamon, two spoons of sugar, one spoon of salt, and simmer. At first, it does n’t matter if it ’s not salty enough. There is also a long juice collection process. Finally, it ’s safer to try and replenish the salt.
Juice collection on medium heat will speed up in the later stages.
Platter with coriander decoration