In this way, you can make mushroom slippery chicken 10

Mushroom slippery chicken claypot rice].

Ingredients: Thai jasmine rice (other rice is also acceptable, long fiber rice is better), chicken (chicken thigh or tenderloin), shiitake mushroom (shiitake mushroom).

Ingredients: Greens.

Seasoning: oyster sauce, cornstarch, light soy sauce.

Steps:1Wash the rice and soak in water for 1 hour.

2.Chicken cut into small pieces; Wash the mushrooms, soak them until soft, and slice them; Marinate the chicken and shiitake mushrooms for 30 minutes. Marinade: 1 teaspoon oyster sauce, salt, 1/2 tablespoon cornstarch, 1/2 tablespoon wine, pepper.

3.Take a little green vegetables and wash them, blanch them with boiling water.

4.Drain the rice, put it in a pot and add water, slightly less than twice that of rice. Bring to a boil over low heat, then bring to a boil over high heat, then reduce heat to medium-low.

5.When the water is basically dry, turn to low heat, evenly spread the chicken and shiitake mushrooms, drizzle oil on the edge of the casserole (to prevent burning, you can also have a pot), cover and cook for 3 minutes.

6.Open the lid and drizzle with light soy sauce, then cover and cook for 2 minutes. Remove heat and simmer for 15 minutes.

7.Open the lid and surround with greens. You can add some light soy sauce before eating.

Steamed chicken with mushrooms.

Ingredients: 10 grams of mushrooms, 200 grams of local chicken, 1 pepper, 10 grams of ginger and green onion. 30 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, 10 grams of oyster sauce, 10 grams of corn starch, 5 grams of sesame oil.

How to make:1Slice mushrooms, red peppers, and ginger, cut local chicken, and cut green onions.

2.Add chicken, mushrooms, ginger, red pepper and green onion to salt, monosodium glutamate, sugar, oyster sauce, corn starch and sesame oil, mix well and set aside.

3.Boil water in a steamer, add raw materials, steam for 10 minutes over a strong fire, boil the oil and pour it on the chicken.

First of all, the chicken must be tender, and if it is tender, it must be used with wine, starch, salt, sugar, and sauce for 20 minutes.

Secondly, the oil pan should be cooked over medium heat until the chicken is smooth.

The mushrooms must be good, the slices are good.

Remove the oil from the pan, put the green onion and ginger, boil the pot, and add the mushrooms.

Stir-fry and add the chicken. Stir-fry until cooked, seasoned, thickened and drizzled with sesame oil.

The key to this dish is tenderness.

Cooking requires skills, seasoning, knife work, oiling, heat, thickening a series of operations, and you can't learn just by reading books and recipes, find a chef you know and let him teach you.

Ha, I'll give it a try when I go back.

Shiitake mushroom slippery chicken home-cooked method:Ingredients: 600 grams of chicken; 7 shiitake mushrooms (dried).

Excipients: 10 grams of salt; 3 grams of shredded ginger; light soy sauce 6 ml; 20 grams of sweet potato powder; 3 cloves of garlic.

1.Take a large bowl and put the chopped chicken, shredded ginger and garlic cloves into the bowl, add a little salt, light soy sauce and sweet potato powder. If you don't have sweet potato powder, you can replace it with ordinary starch and mix it well with chopsticks. Marinate for about 5 minutes.

2.Steaming in a pressure cooker, put a steaming rack on top when cooking rice, put this plate of mushroom slippery chicken into it and steam it together, the rice is ready, the dish is good, and the lazy person must learn.

3.When the time is up, the mushroom slippery chicken is ready, very good and simple.

Ingredients: tender chicken, fresh shiitake mushrooms, ginger and shallots, salt, soy sauce light soy sauce, white rice wine, (can be saved: broccoli, dried chili).

Method: 1) Chop the chicken into small pieces, season with salt, white wine, and a little soy sauce, (the saltiness is 7% of the finished dish) and let it taste for half an hour.

2) Wash and slice the fresh shiitake mushrooms and squeeze the water.

3) Cut the green onion into sections, slice the ginger, and cook the broccoli with the plate.

4) Stir-fry ginger slices in a hot pan, stir-fry dried chili peppers at low temperature, and stir-fry the chicken pieces quickly on high heat.

5) After the surface of the chicken non-stick pan is broken, stir-fry the mushroom slices until the mushrooms are a little soft, and add a little white wine and soy sauce.

6) Turn off the heat and simmer for 2-3 minutes. Open the lid, stir-fry the green onion to reduce the juice, and remove from the pot.

Note: 1) The grass chicken is relatively tender, cut into small pieces, the picture is a little big, it is the people in the vegetable field who cut the pieces indiscriminately The pieces are not well cooked, and they are easy to get old after stewing for a long time.

2) Buy clean shiitake mushrooms and shorten the washing time, so that the water will not enter too much. Squeeze out the water before frying. Otherwise, as soon as you fry it, it will come out of the water. It is inevitable that it will be wrinkled and a little ugly after squeezing water, but it will look good when it is filled with water when it is fried.

3) When simmering, the mushroom will continue to come out of the water, so there is no need to add water, and students who are worried that it will not come out of the water can stand aside and wait to see the mushroom should not be squeezed into a biscuit, otherwise it may really not come out of the water.

4) The reason why the chicken is slippery is that it has been marinated, and the second is because it has been fried for a short time and has not lost too much moisture. If you keep stir-frying until the cooked meat is old, it is useless to marinate it.

The practice of mushroom slippery chicken is one:

Ingredients: 500g local chicken, appropriate amount of oil, appropriate amount of salt, appropriate amount of dried shiitake mushroom, appropriate amount of cloud fungus, appropriate amount of ginger and shallots, appropriate amount of water starch, appropriate amount of pepper, 1 egg.

Method: 1. Prepare the mushrooms and fungus with water.

2. Cut the fungus and mushrooms into small pieces.

3. Wash the chicken and cut it into pieces.

4. Mix the chicken with salt, an appropriate amount of egg white, water starch, shredded ginger and pepper, and then pour peanut oil and mix well.

5. Stir the fungus, mushrooms and chicken well.

6. Add water to the pot and bring to a boil, put the chicken into the pot and steam for 12 minutes.

7. The delicious steamed chicken with shiitake mushrooms is out of the pot.

Method 2 of mushroom slippery chicken:

Ingredients: 100g fresh mushrooms, 500g fresh chicken, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of cornstarch.

Method: 1. Wash the shiitake mushrooms and garlic first, and tear the large shiitake mushrooms into small cloves.

2. Wash the chicken and cut it into small pieces. If you don't like to eat chicken skin, or if you have children at home who are afraid of eating bones, you can only use chicken breast.

3. Put the chicken on a plate, add a few spoonfuls of cornstarch, salt, a little oil, and marinate for 5-8 minutes.

4. Heat the oil pan, pour the marinated chicken into the oil pan, and stir-fry over medium heat. Then put the shiitake mushrooms and garlic into the pot and stir-fry.

5. When stir-fry until medium-rare, add a small half bowl of water. Add shredded ginger, add salt, cooking wine and other seasonings, cover with a pot lid and simmer for a minute or two.

6. Then turn off the heat, remove from the pot, and a fragrant mushroom and smooth chicken is ready.

Shiitake mushroom slippery chicken loved by both adults and children.

Shiitake mushroom slippery chicken loved by both adults and children.

Food ingredients.

Ingredients: 60 grams of shiitake mushrooms (fresh), 500 grams of chicken thighs.

Seasoning: 20 grams of soy sauce, 20 grams of cooking wine, 5 grams of sugar, 4 grams of five-spice powder, 2 grams of pepper, 10 grams of sesame oil, 20 grams of garlic (white skin), 20 grams of ginger.

How to make it: 1.Wash and chop the chicken thighs (tip: it's better to cut along the texture of the chicken);

2.Wash and cut fresh shiitake mushrooms into strips (tips: soak the mushroom water for a while, and put some shiitake mushrooms and chicken.

salt soaked in warm water);

3.Cut the chicken thigh into pieces and grasp it well with soy sauce, cooking wine, five-spice powder, pepper and sesame oil (it will be smoother with some egg white);

4.Marinate with a little sugar, garlic and ginger slices for an hour;

5.Prepare the sauce: the ratio of cooking wine, soy sauce and sugar is, about 2 3 tablespoons of sauce mix well to season and set aside;

7.Pour oil into the pot, stir-fry the ginger and garlic until fragrant, and then put the chicken thighs into the pan and fry;

8.When the chicken thighs change color, pour the sauce into the pot and bring to a boil over high heat; Then add the shiitake mushroom strips at this time.

9.After bringing to a boil, about 1 2 minutes later, add the water just over the chicken and bring to a boil; Change to medium-low heat and simmer; When there is not much soup in the pot, reduce the juice on high heat and put it on a plate.

Ingredient breakdown.

Ingredients: Half a small local chicken.

Dried shiitake mushrooms several.

Seasoning: oil, cooking wine, soy sauce, salt, sugar, ginger, starch.

Method: Prepare ingredients: a number of dried shiitake mushrooms, half a small local chicken (ask the stall owner who sells chicken in the market to cut it directly into "small pieces").

Seasoning: oil, cooking wine, soy sauce, salt, sugar, ginger, starch.

Boil a small pot of water and soak in the dried shiitake mushrooms (soak in hot water faster than cold water).

Marinate the chicken pieces in oil (tender), cooking wine (to remove the fishiness, tenderness), soy sauce (to add flavor), shredded ginger (to remove the smell), starch (to taste), salt (to taste), sugar (to taste) for 8-10 minutes.

The specific amount is mixed up, and it is basically not over the chicken pieces.

Soaked shiitake mushrooms.

Cut the soaked shiitake mushrooms into slices about about a thickness of about one.

Mix the sliced shiitake mushrooms with the chicken and put them on a plate.

Sit in a steamer, mix the chicken on a plate, put it in, and steam it on high heat for 15 minutes.

If you steam the chicken for a long time on low heat, it is easy to get old, but if it is a student who only has a rice cooker in the dormitory, you have to settle it, put more cooking wine and starch when marinating, and try to marinate for a long time. ）

Remove from the pan Drizzle some soy sauce to color and serve

The simple fool dish shiitake mushroom and slippery chicken is very outstanding, and the materials are simple, easy to make, especially suitable for novice chefs to take out and display in the party

1. Ingredients: 6 shiitake mushrooms cut obliquely with a blade, small pieces of ginger sliced, 3 green onions cut into small cubes and concave shape. 2. Half a freshly killed chicken is cut into small pieces, which can be eaten in two meals.

3. Wash and drain the chicken pieces, add: 1 spoon of light soy sauce + 2 spoons of sugar + 1 spoon of salt + 1 spoon of starch.

4. Starch has a viscous "slippery" taste. . . No need to add water, stir directly, put a little diced green onion, and marinate with ginger slices for half an hour.

5. Lay the bottom of the large slices of shiitake mushrooms, remove the ginger slices from the marinated chicken pieces, put one layer on the plate, add the shiitake mushroom slices, and then add the shiitake mushroom slices. Use the green onion segment concave shape on the top (this bowl is for the evening).

6. (Prepare at noon) Use the concave shape of the lotus root chips used for cooking.

7. Boil water in a steamer, put the water in a hot boil, put in the lid and steam for 15-20 minutes. Can.

Preparation of mushroom slippery chicken.

1.Prepare the ingredients 600 grams of chicken, 7 shiitake mushrooms.

Excipients: 10 grams of salt, 3 grams of ginger, 6 ml of soy sauce, 6 ml of cooking wine, 20 grams of corn starch, 15 grams of broccoli.

2.Soak the mushrooms and set aside.

3.Wash the chicken and cut into cubes. Soak the mushrooms and cut them into small pieces.

4.Put the chicken in a bowl, add the starch, add the soy sauce, and stir evenly 5 Add the cooking wine, ginger slices, salt, and stir well again.

6.Put all the ingredients together and marinate for 20 minutes.

7.After marinating for 20 minutes, you can put more water in the pot to prevent steaming.

8.After steaming, put the watered broccoli on a plate and it is ready to serve.

Ingredient breakdown.

Hen 315g

Shiitake mushroom 230 sea sky oyster sauce.

1 tablespoon soy sauce. 1 tablespoon starch, 1 tablespoon salt.

Chicken essence to taste. A little light flavor steamed.

Twenty minutes of craftsmanship.

It's time-consuming. Difficulty: Steps to make shiitake mushroom slippery chicken.

Steps to make the mushroom slippery chicken: 1 1 Wash the chicken and chop it into small pieces.

Wash the ginger and cut into shreds.

Flatten and chop the garlic.

Steps to make the mushroom and smooth chicken: 2 2Put the shredded ginger and minced garlic into the chicken, pour in a spoonful of Haitian oyster sauce and a spoonful of soy sauce, a little salt and chicken essence, mix well and marinate for a while.

Steps for mushroom slippery chicken: 3 3 Wash the fresh shiitake mushrooms, squeeze out the water, and slice them.

Steps to prepare the mushroom slippery chicken: 4 4 Put a spoonful of starch into the chicken and mix well.

Steps for mushroom slippery chicken: 5 5 Put a spoonful of starch into the chicken and mix well.

Steps to make the mushroom and smooth chicken: 6 6 Shiitake mushrooms are also mixed together in the chicken.

Steps to make the mushroom slippery chicken: 7 7 Shiitake mushrooms are also mixed together in the chicken.

Steps to make the mushroom and slippery chicken: 8 8 Wipe the bottom of the large bowl clean and discharge the rice in the rice cooker and cook the rice in one pot, and the rice is cooked and the chicken is cooked.

Steps for mushroom and chicken slippery chicken: 9 9 Wipe the bottom of the large bowl clean and discharge the rice in the rice cooker and cook the rice in one pot, and the rice is cooked and the chicken is cooked.

Tips: Don't put it in the rice cooker to cook less rice and steam it together, I'm afraid that the rice will be okay, and the chicken will still be raw.

If you like shiitake mushrooms, use dried shiitake mushrooms, and if you like to use fresh mushrooms when you are tender, but fresh shiitake mushrooms must be squeezed dry, otherwise the dish will be watery and unpalatable.

Steps:1Prepare 300g of chicken, 150g of shiitake mushrooms, and 2 green and red peppersPrepare a small bowl and add half a tablespoon of oyster sauce, half a tablespoon of light soy sauce, and half a cap of cooking wine to make the sauce.

3.First, wash and chop the chicken pieces for later use.

4.Cut a shiitake mushroom in half with a cross knife into quarters, and cut the green and red peppers into sections for later useHeat the pot, add the minced ginger and garlic and stir-fry until fragrant.

6.After the aroma of minced ginger and garlic comes out, pour in the chicken pieces and stir-fry for 2 minutes.

7.After seeing the chicken pieces change color, pour in the shiitake mushrooms and stir-fry evenly.

8.Pour in the pre-seasoned sauce, stir-fry evenly, simmer for about 1 minutePour 2 3 bowls of water along the edge of the pot, then cover the pot and simmer for 10Seeing that the soup has decreased, pour in an appropriate amount of water starch (3 tablespoons of water: starch 1 3 broth), stir-fry evenly and continue to simmer.

11.The soup is thick, add an appropriate amount of edible salt, stir evenly, pour in the green and red peppers, and then turn off the heat and remove from the pot.

Steam for a total of 30 minutes, it's strange that the chicken is not firewood!

Ingredients: 100 grams of shiitake mushrooms, 200 grams of chicken thighs, ginger, 5 grams of garlic, 10 grams of chili peppers, oil, light soy sauce, oyster sauce

Cooking wine, starch to taste.

Preparation of mushroom slippery chicken.

Remove the stems of the shiitake mushrooms and wash them.

Slice the shiitake mushrooms. Cut the chicken thighs into cubes.

Add light soy sauce, salt, oyster sauce, cooking wine, starch and marinate for half an hour.

Drain the mushrooms, add the light soy sauce, mix well, and spread on the bottom of the plate.

Top with chicken.

Sprinkle with ginger, minced garlic and chili.

Steam on high heat for 15 minutes, open the lid, mix the mushrooms and chicken, and steam for another 15 minutes.

Sprinkle with chopped green onions.