Dry pot tea tree mushroom chicken nuggets, an easy way to make the taste of the restaurant

Tea tree mushroom and chicken is a more classic match, tea tree mushroom is a high-protein, low-fat, delicious and nutritious edible mushroom, there is a special fragrance, and the fresh fragrance of chicken is fused together, the two complement each other, delicious and not greasy, friends who like it can give it a try!

——Tea tree mushroom chicken nuggets——

【Ingredients】

Ingredients: half a three-yellow chicken, 350 grams of tea tree mushrooms

Excipients: 5 cloves of garlic, 6 green peppers, 5 dried chilies, 3 chives, 3 slices of ginger, 1 tablespoon red oil bean paste, 1/2 teaspoon dark soy sauce, 2 teaspoons light soy sauce, 1/2 teaspoon sugar

【Directions】

Step 1: Remove the old roots of the tea tree mushroom and wash it, break the waist that is too long, so that the length becomes one-half of the previous one, and control the moisture for later use.

Step 2: Handle the accessories, cut the chives into chopped green onions, slice ginger, slice garlic, cut small pieces of dried chili peppers diagonally, and cut green peppers diagonally into sections. The chili pepper in this dish uses Hangzhou pepper, which is not so spicy, and my family can accept spicy food, and if you are not afraid of spicy, you can add 2 millet peppers or replace them with line peppers.

Step 3: Chop the three yellow chickens into small pieces, wash off the broken bones with running water, control the water and put in the green onions, ginger slices, a little white pepper, a little salt, and 1 teaspoon of cooking wine to fully grasp and marinate for a few minutes, and give the chicken pieces a bottom taste

Step 4: Add 1 teaspoon of cornstarch to the marinated chicken nuggets, and add starch to form a protective film on the outside of the chicken nuggets, and the fried chicken nuggets are charred on the outside and tender on the inside.

Step 5: Heat the wok and put more oil to basically submerge the chicken wings. Burn the oil until it is 60% hot, put the chicken wings in and fry them, fry them over medium-low heat, then turn to high heat and fry them until they are golden brown and colored, and the outside is charred and the inside is tender.

Step 6: Remove the fried chicken pieces from the pan and set aside.

Step 7: Wash and control the moisture of the tea tree mushrooms and put them in hot oil to fry them. Deep-fried tea tree mushrooms can remove the raw and astringent taste of fresh tea tree mushrooms, and they can also be blanched with water, but they are not as good as fried ones.

Step 8: Leave a little oil in the wok, boil until 5 is hot, add dried chili peppers, green onions, garlic slices, burst the fragrance, and then add the bean paste to fry the red oil

Step 9: After stir-frying the red oil of the bean paste, add the fried chicken pieces and tea tree mushrooms and stir-fry

Step 10: After stir-frying evenly, add light soy sauce, a little dark soy sauce, and 1/2 teaspoon of sugar and continue to stir-fry until the ingredients are slightly dry.

Step 11: Add the green pepper segments and continue to stir-fry.

Step 12: Stir-fry until the pepper is slightly broken, then turn off the heat and serve.

It's out of the pot! The chicken nuggets are charred on the outside and tender on the inside, fragrant in the mouth, and the tea tree mushroom has a unique taste and is spicy to eat, which is definitely comparable to the restaurant~~

If you pay more attention to it, move the fried vegetables to a hot clay pot or iron plate, and burst out the taste of dry and fragrant, it will be more tempting.

Tips;

1. Fresh tea tree mushrooms, rinse them with hot oil, which can increase the toughness of tea tree mushrooms, which is much better than blanching them with water.

2. In this dish, Ze Rui's mother uses fresh tea tree mushrooms, if you use dried tea tree mushrooms, you need to soak them in advance, it is best to soak them overnight in advance, otherwise it will taste a little hard. If it still hasn't been soaked well, you can boil it directly in the pot until soft, then remove it and squeeze out the water and stir-fry.
3. The fresh tea tree mushroom cover is tender and crispy, and it can be broken by hand without using a knife.