Braised Chicken Nuggets with Lotus Root
Overview
Home-cooked dishes are always very casual, there is no fixed combination, whatever is used. I often cook delicious dishes. For example, today's combination is entirely because there is a section of lotus root and a few mushrooms. Then I put them together, and they became very delicious. The lotus root is soft and glutinous, with a pleasant and crisp fragrance. Smelling the aroma wafting out when cooking is also a kind of intoxication. Every dish has its own life, every dish is fresh and different, because the heat is different and the seasonings are different, the taste is so different. Maybe it’s because I added a little more oil, maybe it’s because I sautéed the onions for a while longer, maybe it’s because I added an extra spoonful of water, everything is so interesting! Ingredients: chicken legs, lotus root, green onion, ginger, coriander, mushrooms and red pepper. Seasoning: salt, light soy sauce, vinegar, sugar, pepper, cooking oil, star anise, pepper, cinnamon. Method:
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Ingredients
Steps
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Material diagram.
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Debone the chicken legs, use kitchen scissors to help when removing the bones and they will come off easily.
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Debone the chicken legs and cut into small pieces, peel the lotus root and cut into small pieces, cut the green onion into sections, slice the ginger, cut the red pepper into cubes, wash and soak the mushrooms.
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Prepare spices and water-based seasonings, light soy sauce and a little vinegar.
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Pour oil into the wok, sauté the scallions and ginger slices, and stir-fry the spices until the scallions are slightly mushy.
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Stir-fry the chicken wings until they change color. Pour in water-based seasoning and salt, sugar, and pepper.
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After frying, put the fried chicken pieces into the electric pressure cooker together with the lotus root pieces and shiitake mushrooms, and start the chicken program.
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After the program is finished, open the pot and add the red pepper cubes, mix evenly.
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Remove from the pan and add chopped coriander.
