Improved version of casserole chicken

Improved version of casserole chicken

Introduction:

"This dish is the way that you eat chicken in casserole in the restaurant. Of course, there are some differences in the practice of each hotel, but the overall process is consistent with the general practice. Two casseroles at home were cracked. I really don't want to buy another one to continue to crack, so this dish can't be presented to you in the casserole. Please don't make bricks because of this, ha ha. One of the things I improved is the ingredients. In the casserole chicken of general restaurants, mushrooms and celery are added. Today I changed to beans and Phoenix Tail mushroom, of course, also added mung bean sprouts (purely a personal hobby). The second is seasoning: restaurants usually cook chicken with beer. I changed for cooking wine. (there's no beer at home, and I'm too lazy to buy it.) three are utensils. 1. In the process of cooking chicken, the restaurant uses wok. Stir fry and pour into casserole. 2, and the process of frying ingredients is completed in the casserole. Finally, pour the cooked chicken into the casserole, turn off the heat, sprinkle coriander, cover and simmer for 1 minute. I directly pour the cooked chicken into the fried ingredients, and then simmer for 1 minute to taste it evenly. If you like the way restaurants do, and you have casseroles at home, you can follow the line I said above. If you don't understand, ask me again. If you like my improved one, just walk like this. The same result: delicious

Production steps:

Step 1: wash and prepare all ingredients.

Step 2: cut beans, onion slices, potato chips into water, agaric bubble hair and tear into small pieces, mushroom tear into small pieces, bean sprouts pinch root.

Step 3: chop the chicken into small pieces.

Step 4: heat the wok, add half of the onion, ginger and garlic, and stir until fragrant.

Step 5: pour the chicken into the pot and stir fry.

Step 6: fry chicken until white and dry, no blood, and add a small amount of salt.

Step 7: add 1.5 teaspoon of soy sauce, color and stir fry for half a minute.

Step 8: add 3 tbsp cooking wine, 1 tbsp sugar, 2 tbsp oyster sauce and stir fry until delicious.

Step 9: add 1.5 bowl of water, bring to a boil over high heat, simmer over medium heat for 20 minutes.

Step 10: add black fungus and Phoenix Tail mushroom and cook together.

Step 11: when the soup is about to dry, turn off the heat and put the chicken on the plate.

Step 12: wash the frying pan, add proper amount of cooking oil, and stir fry the other half of onion, ginger and garlic until fragrant. First add the potato chips and stir fry for a while.

Step 13: the potatoes become translucent, and then add beans to stir fry.

Step 14: break the beans and change color. Add onion.

Step 15: add appropriate amount of salt to stir fry until delicious.

Step 16: put the red pepper into the pot and stir fry for a while.

Step 17: finally, pour in the bean sprouts, stir fry quickly for a while, and add a small amount of chicken essence.

Step 18: pour the chicken into the pan and stir well.

Step 19: cook for half a minute, absorb each other, sprinkle coriander, turn off the heat and put on the plate.

Materials required:

Half a rooster

Long beans: 2

Potato: 1

Onion: 1

Mung bean sprouts: 5g

Red pepper: half

Phoenix Tail mushroom: 10g

Dried agaric: 3

Garlic: 20

Ginger slices: right amount

Scallion: right amount

Edible oil: right amount

Cooking wine: moderate

Old style: moderate

Oyster sauce: right amount

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: 1, this dish ingredients, ingredients and seasonings are more common, and the process is not complex, high operability. Perfect for home cooking.

Production difficulty: Advanced

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh