Roast chicken and stir-fried mushrooms
Overview
The Goubangzi roast chicken I bought was too salty. The solution was to add some ingredients and stew it. So I paired it with shiitake mushrooms. When stir-frying, I added some water to stew it to dilute the saltiness and soften the texture of the roasted chicken. I added less chili sauce for seasoning. It was really good. The spicy taste covered up the salty taste of the roasted chicken. Coupled with the smoothness of the shiitake mushrooms, this dish was really delicious.
Tags
Ingredients
Steps
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The Goubangzi roasted chicken I bought was about 400g per piece. It was really unattractive and almost no one would eat it because it was too salty. It is also a good choice to pick off the meat from the roasted chicken and tear it into strips and use it for cooking.
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Pick and wash the mushrooms, add an appropriate amount of water to the pot, boil the water and blanch the mushrooms, then remove them from the cold water, wash them again, remove them to control the moisture, and cut them into pieces.
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Peel, wash and mince the onion, peel and wash the garlic so as not to break into pieces. Add an appropriate amount of oil to the wok, sauté the onions and garlic, add the mushrooms and stir-fry.
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Then add the roasted chicken strips and stir-fry.
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Add a little water and simmer for about 1 minute to make the chicken softer. Add some chili sauce to season. Don't add too much, otherwise it will be salty.
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After taking it out of the pan and putting it on the plate, all the chicken on the plate was eaten, and it tasted really good.
