Rotten chicken and sea cucumber

Method of rotten chicken and sea cucumber

Raw materials for making rotten chicken and sea cucumber

200g sea cucumber, 100g raw chicken leg, 25g canned bamboo shoot, 100g chicken breast, 25g water mushroom, 100ml chicken soup, 20g cooking wine, 5g soy sauce, 1g refined salt, 1.5g sugar, 1g monosodium glutamate, 750g soybean oil (actual consumption 75g), 25g Lake powder, 15g scallion, 1 ginger slice, 15g sesame oil and 15g sesame (baked).

The processing steps of rotten chicken and sea cucumber are as follows:

1. Wash the raw chicken leg and breast, remove the fascia, place them in a large porcelain bowl, add 10g cooking wine, scallion, ginger, 100ml water, and steam them in a steamer over high heat.

2. Cut the sea cucumbers, remove the viscera, wash the inner membrane, then wash them, put them on the anvil, cut them into three pieces, and cut them into three pieces with a straight knife; cut the canned bamboo shoots into pieces for use.

3. Heat the frying pan, add water, bring to a boil, add sea cucumber, rinse with water, and control dry water.

4. Heat the clean pan, add soybean oil, when it is 60% hot, add sea cucumber, add oil one by one, remove the fishy smell, then pour it into the colander, control to dry the oil. Pour out the remaining oil.

5. Add 10 grams of cooking wine, soy sauce, sugar, refined salt, monosodium glutamate and white soup to the wok. Add the steamed chicken leg, chicken breast, sea cucumber, bamboo shoots and mushrooms

The characteristics of rotten chicken and sea cucumber are as follows

Soft crisp sugar rotten, delicious and thick, rich in nutrition.

Rotten chicken and sea cucumber

Rotten chicken and sea cucumber is a dish, the main ingredients are sea cucumber, raw chicken leg meat, canned bamboo shoots and so on, ingredients are chicken breast meat, water mushroom, chicken soup and so on, through the practice of small fire slow stew.

Ingredients needed

200g sea cucumber, 100g raw chicken leg, 25g canned bamboo shoot, 100g chicken breast, 25g water mushroom, 100ml chicken soup, 20g cooking wine, 5g soy sauce, 1g refined salt, 1.5g sugar, 1g monosodium glutamate, 750g soybean oil (actual consumption 75g), 25g Lake powder, 15g scallion, 1 ginger slice, 15g sesame oil and 15g sesame (baked)

Production method

1. Wash the raw chicken leg and breast, remove the fascia, and place them in a large porcelain bowl. Add 10g cooking wine, scallion and ginger slices. 2. Cut the sea cucumber, remove the internal organs, wash off the inner membrane, then wash it, put it on the anvil, cut it into three pieces, and slice the canned bamboo shoots with a straight knife. 3. Stir fry the bamboo shoots, add water, bring to a boil, put it into the sea cucumber, rinse it with water, and control the water to dry 4. Heat up the pan, add the soybean oil. When it's 60% hot, add the sea cucumber, oil one by one, remove the fishy smell, and then put it into the colander to dry the oil. Pour out the remaining oil. 5. Add 10 grams of cooking wine, soy sauce, sugar, refined salt, monosodium glutamate and white soup. Add steamed chicken leg, chicken breast, sea cucumber, bamboo shoots and mushrooms. Pick out the scallion and ginger. Cook over low heat until it tastes good. When the sauce is thick, thicken it with starch. Pour sesame oil on it. Remove from the pan, put it on the plate and sprinkle sesame.

What to eat

Patients suffering from acute enteritis, bacillary dysentery, cold, expectoration, asthma, loose stool, bleeding, stasis and dampness block should not eat sea cucumber.

Longitude: 104.06573486

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