Two key points of real Kung Fu version make chicken tender and smooth recipe-Chinese Food-best chinese food recipes-cooking food

Two key points of real Kung Fu version make chicken tender and smooth

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The real Kung Fu mushroom chicken can be regarded as his family's signature dish. The only other dishes are mushroom chicken and spareribs in sauce. This also shows the popularity. My two kids love this dish most. I've tried it many times at home. At last, Kung Fu is good for you. Let me try out this mushroom chicken. It tastes as good as real Kung Fu without chicken essence. If you don't understand during the production process, you can pay attention to me first in douguo, and then add my micro signal Phoenix_ XB. Indicate bean fruit + your nickname in bean fruit. I will respond to your questions in time. My Sina blog-

Cooking ingredients

chicken leg medium size:2

mushroom:2

Jinhua ham (not sausage):2 finger width

sugar:2g

ginger slices:3 pieces

Cooking Steps

Step1:Dice the chicken leg meat. Shred the mushroom after soaking in water. The water can't be poured into the back. Slice the ham, slice the onion, slice the ginger and cut the garlic seeds in half. Don't cut too small because the ingredients should be selected and discarded at last. Do not add mushroom and ham to the flavor of chicken.

Step2:The first key - water the chicken. Add ginger, garlic, scallion, oyster sauce, soy sauce (you can add some soy sauce if you like the color), starch (it must not be too much. Otherwise, it will be sticky when steamed out), salt (considering the salty taste of ham), sugar, chicken essence (I didn't add it. It's really Kung Fu. I don't add it and it's very fresh). Mix well. Add a little water of Lentinus edodes and stir it with your hands to help the chicken absorb water. Then cover with plastic wrap and refrigerate for ten minutes to lock in the water.

Step3:The mixed chicken is in this stat

Step4:The second key point is to take out the chicken and mix it with two spoonfuls of oil (the oil should not be too little or it will not be fragrant. Of course, it can also be put in before refrigeration. It doesn't make much difference.. Spread mushrooms and ham on the chicken. It is not recommended to marinate mushrooms and meat together because mushrooms are easy to absorb salt and will be salty at last. Don't mix and steam. Put it on top to let the flavor of mushrooms and ham seep down.

Step5:Steam the steamer for 20 minutes after steaming. After leaving the steamer, select the onion, ginger and garlic seeds. The purpose of selection is to have a good bibimbap. People in the family may not choose the seasoning.

Step6:Pour the steamed juice into the pot and thicken it with water starch. Then pour it back into the chicken. This way, the chicken is smooth. The soup is a little thick. Adults and children love it when they use it for bibimbap.