Chicken and mushroom. Needless to say, it is simply synonymous with umami, so the recipes of such a classic dish are not my heart!
Cut chicken breast or chicken leg slices, add ginger, add appropriate amount of soy sauce, oyster sauce, sesame oil, starch, pepper, and marinate for more than 20 minutes.
Mushrooms are washed and dried; Pleurotus eryngii is cut into thin slices.
Big fire, hot pot cold oil, more oil, when the oil temperature is 10%, the marinated chicken is quickly slid, stir-fry until discoloration.
In the high fire, the bottom oil in the pot, 60% oil into the chopped green onion cloves, the entrance mushroom and Pleurotus eryngii slices stir fry for a while, transferred to the appropriate amount of soy sauce.
Stir fry until the mushroom is soft and slightly out of the water, stir into the chicken, stir well, then pour a thin layer of white wine at the bottom of the pot, cover and simmer for 1 to 2 minutes, and cook.
1, soy sauce, oyster sauce and salty taste is sufficient for this dish of savory taste and light taste; if the taste is slightly heavy, or the amount of food is large, you can season it with a little salt. 2, from the taste, chicken legs meat is better, fat and thin; suitable for fitness, fat loss, chicken breast is naturally the ideal choice for high protein and low fat. 3, Pleurotus eryngii and mushroom, the overall color is white and tender, the smell is aromatic; if you use mushrooms, oyster mushrooms, the color and smell of the fried are not very ideal, personal opinion. 4, stewing, if you add the pre-cooked green vegetables, poured into the pot and poured on the rice, it is a delicious mushroom salad.