Shredded chicken with mushroom sauce

Shredded chicken with mushroom sauce

Introduction:

"There are four flavors of mushroom sauce from friends, spicy, spicy, original and New Orleans. When I opened it for the first time, I had a look at the New Orleans flavor. It was red in color. I thought it would be spicy, but after tasting it, I found that it was not spicy but sweet. I tried to use it to make hand torn drumsticks. The unique flavor of mushrooms really matched the drumsticks. My children enjoyed the big drumsticks by themselves. I just want to help people tear meat, gnaw bones and lick fingers

Production steps:

Step 1: prepare the ingredients.

Step 2: remove the fat from the chicken leg.

Step 3: add proper amount of water to the pot, add chicken legs and ginger slices

Step 4: appropriate amount of cooking wine.

Step 5: bring to a boil over high heat and cook for another five minutes to make the foam.

Step 6: take out the chicken leg and make more small holes on it with a fork.

Step 7: take a plate and spread it with mushroom sauce.

Step 8: put in the chicken leg. Then spread a layer of mushroom sauce.

Step 9: put into the steamer and steam over high heat for about 20 minutes.

Step 10: take it out and let it heat slightly.

Step 11: bone the chicken leg and tear it into strips.

Step 12: pour the soup and mushrooms on the chicken again.

Step 13: garnish with coriander.

Materials required:

Chicken leg: 1

Ginger slices: right amount

Mushroom sauce: right amount

Cooking wine: moderate

Salt: right amount

Note: try to get rid of the fat of chicken leg to get rid of the feeling of fatness.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: slightly spicy