Roasted Chicken Legs with Chestnut and Shiitake Mushrooms
Overview
[Roast Chicken Legs with Chestnut and Mushrooms] An indispensable delicacy in the chestnut season. Roast Chicken with Chestnut and Roasted Chicken with Shiitake Mushrooms. They are both delicious. Today I put these three things together and burned them. Haha, think about the taste! It’s been a long time since I cooked meat by stir-frying sugar, so I will stir-fry it again today. I especially like the fried sugar, that caramel flavor!
Tags
Ingredients
Steps
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Some material pictures.
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Debone the chicken legs, pound with a meat hammer and cut into small pieces.
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After serving in a bowl, add light soy sauce, salt, cooking wine, chopped onion and ginger and mix well.
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Wash the mushrooms and blanch them in water.
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Prepare sugar, rice wine, chopped green onions, and sliced ginger.
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Pour oil into the wok, heat it up and add sugar.
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Heat over low heat and stir with a spoon or spatula.
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When the sugar liquid turns yellow and bubbles, remove the pot from the heat and use the remaining heat from the pot to continue heating.
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Add marinated chicken pieces and stir-fry.
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Add the chopped mushrooms and chestnuts, pour in the rice wine, and add an appropriate amount of dark soy sauce according to the color of the dish.
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After the fire comes to a boil, turn down the heat and simmer until the meat is tender.
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Sprinkle chopped garlic sprouts when eating.
