Shredded chicken with mushroom sauce

Overview

The mushroom sauce sent by a friend comes in four flavors, spicy, spicy, original, and a New Orleans flavor. When I opened it for the first time, I looked at the New Orleans flavor. It was red in color and thought it would be spicy. But after tasting it, I found that it was not spicy but sweet. I tried it and used it to make shredded chicken drumsticks. The unique mushroom flavor really goes well with the chicken drumsticks. My children enjoyed this big chicken drumstick to themselves. I just fell into the role of helping others tear meat, chew bones, and lick my fingers, hehe

Tags

• hot dishes
• old man
• huaiyang cuisine
• winter recipes
• banquet dishes
• chicken legs
• cooking wine
• mushroom sauce
• ginger slices
• salt

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Trim fat from chicken thighs.

   

3. 3 Add appropriate amount of water to the pot, add chicken legs and ginger slices

   

4. 4 Appropriate amount of cooking wine.

   

5. 5 Bring to a boil over high heat and cook for five minutes to cook out the foam.

   

6. 6 Take out the chicken legs and prick them with a fork.

   

7. 7 Take a plate and spread a layer of mushroom sauce.

   

8. 8 Add the tied chicken legs. Spread another layer of mushroom sauce.

   

9. 9 Put it into a steamer and steam over high heat for about twenty minutes.

   

10. 10 Take out and let it heat slightly.

    

11. 11 Debone the chicken legs and tear into strips.

    

12. 12 Pour the soup and mushrooms from the steamer over the chicken again.

    

13. 13 Garnish with some coriander.