Braised chicken nuggets

Overview

This is considered a home-cooked dish. Braised in soy sauce is a common cooking method in Shanghai. It is characterized by thick oily red sauce, which is salty and sweet. In the past, Shanghainese, especially the elderly, didn't like spicy food very much. Even if you add one or two chili peppers, you won't taste the spiciness at all. In recent years, as people from all over the country have flocked to Shanghai, they have also brought flavors from various places. Sichuan and Hunan cuisine has been particularly successful, and the tastes of Shanghainese have also shifted towards spicy food. My daughter and I have deviant tastes and like a little spicy food, but my parents-in-law just stubbornly don’t like spicy food at all. But today I made the braised chicken nuggets slightly spicy because my parents-in-law don’t eat chicken, which made it easier for us and my wife.

Tags

• hot dishes
• home cooking
• preparing meals
• lunch
• dinner
• chicken pipa legs
• chili powder
• cooking wine
• dried red pepper
• egg liquid
• fresh mushrooms
• garlic
• light soy sauce
• old soy sauce
• oyster sauce
• starch
• sugar
• ginger slices
• green onions
• salt

Ingredients

Steps

1. 1 Cut the chicken legs into large pieces, wash them several times to remove as much blood as possible, pick them up and drain them.

   

2. 2 Wash the mushrooms and cut into pieces.

   

3. 3 Tie green onions into knots, slice ginger into slices, peel and flatten garlic, and wash away dust from dried red peppers.

   

4. 4 Put the chicken drumsticks in a basin, add 1 tsp salt, 1 tsp sugar, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp cooking wine, 1 tbsp egg liquid, 1 tbsp starch, beat vigorously in one direction with your hands.

   

5. 5 Heat the oil and 1 tablespoon of sugar in a pan and fry until caramel color.

   

6. 6 Add the chicken pieces and fry until they change color.

   

7. 7 Add the mushrooms, green onions, ginger, garlic and dried red pepper.

   

8. 8 Because the color was not red enough, I added another 1 tablespoon of dark soy sauce and a large bowl of water to almost cover the chicken pieces. Stir well and bring to a boil.

   

9. 9 After boiling, turn to medium-low heat and cook for about 10 minutes, or until it is as soft and hard as you like. However, I don’t recommend cooking it for a long time, as it will not taste good if it is cooked too long. I tasted it in the middle and felt it was not spicy enough, so I added another spoonful of chili powder.

   

10. 10 Bring to a boil over high heat to thicken the soup.

    

11. 11 Remove from pan and plate.