How to make Guangdong mushroom chicken

Guangdong Mushroom Chicken is a well-known Han Chinese specialty food in Guangdong. It belongs to the famous Cantonese cuisine. It has a relatively high nutritional value, tastes delicious and leaves a lingering fragrance in your mouth. The method is also relatively simple, because it contains mushrooms and chicken. It can be said that the two ingredients can interact with each other, not only to improve the nutritional value, but also to enhance the taste and texture of the whole dish.

Method 1

Main ingredients: half a chicken, 200 grams of mushrooms

1

Clean and chop half a chicken into pieces.

Add appropriate amounts of vegetable oil, salt, sugar, seasoning, oyster sauce, light soy sauce, and corn starch.

3

Mix well and marinate for 10 minutes.

4

Slice the mushrooms, shred the ginger, and cut the garlic and red pepper into small pieces.

5

Heat up a pan with oil and fry ginger and garlic until fragrant.

6

Stir the chicken into the pan and fry over medium heat.

7

After the chicken pieces change color, add the mushrooms and stir-fry.

8

Cover with lid and simmer for about 10 minutes.

9

Finally, add the red pepper and fry until cooked.

Method 2

Ingredients: 450g chicken, 6 dried mushrooms, 1 bunch of cloud ears, 5 slices of ginger, juiced, 1 tsp soy sauce, 1/8 tsp salt, 1/4 tsp sugar, 2 tsp cooking wine, white pepper, 1 tsp oyster sauce, 1 scallion, 2 tsp cornstarch, 2 tsp vegetable oil

practice

1. Soak mushrooms and cloud ears in warm water for 1 hour, wash, squeeze out the water, remove the stems, and cut the mushrooms into 4 pieces. Wash the green onions, use only the white part, and cut into 2 cm long segments.

2. Wash the chicken, dry it, cut it into 3 cm long pieces and put it in a large porcelain bowl. Add mushrooms, cloud fungus, ginger juice, light soy sauce, salt, sugar, cooking wine, oyster sauce, white pepper powder and scallions, mix well and marinate for 20 minutes. Add cornstarch, mix well, then add vegetable oil and mix well. Place the plate in the steamer grid.

3. Add enough water to the steamer and bring to a boil over high heat. Place the tray with the plate on top of the Varoma dish and cover. Steam over high heat for about 15 minutes. Remove carefully and eat with rice while hot.

The combination of chicken and mushrooms will be more delicious and not too greasy. It is easy to catch a cold during the change of seasons. Eating more of this dish can nourish the body and improve immunity.

Tips

What is important is the rice, especially indica rice, with slender or oblong rice grains, a high rice yield after steaming, less stickiness, crispy texture and easy to cook. Before making clay pot rice, soak the rice in a little oil and salt in advance to make the rice taste more fragrant and the rice grains have distinct taste. It is recommended to use dried mushrooms, as they will taste better when cooked. This amount of rice is suitable for 2 people. To avoid burning the rice, use less water than usual. Since the rice has been soaked in advance, it is easy to cook, and the whole process takes about 12-15 minutes.