Homemade Potato and Mushroom Stewed Chicken Nuggets

Overview

When it comes to chicken nuggets, the Northeastern and Northwest regions have very different practices. The Northeastern region is accustomed to boiling shiitake mushrooms, hazelnut mushrooms and other fungi in soup to form a strong-flavored chicken soup, while the Northwest region is accustomed to stir-frying with large amounts of oil for a long time to make a large plate of chicken with strong meat and chewy texture. This post attempts to combine the two to form a compromise version of large-plate chicken that has both strong fungus flavor and fresh potato and chicken nuggets.

Tags

• hot dishes
• aniseed
• chicken thigh
• chicken wings
• cinnamon
• coriander
• dried chili pepper
• mushrooms
• pepper noodles
• potatoes
• starch
• white sugar
• zanthoxylum bungeanum
• chopped green onion
• fragrant leaves
• ginger
• green pepper
• soy sauce

Ingredients

Steps

1. 1 Wash the ingredients, cut them and set aside. Pay attention to the blood and yellow fat oozing out from the washed chicken pieces.

   

2. 2 Cut the potatoes into irregular shapes and medium sizes. Remove the hearts from the green peppers and tear them into irregular slices with your hands. Wash the mushrooms with running water and remove the mud on the stems to reveal a light color.

   

3. 3 Blanch the chicken pieces in cold water until cooked through, and remove any blood and dirt that seeps out.

   

4. 4 Remove the blanched chicken pieces, drain the water, and add a small amount of starch and five-spice powder to marinate.

   

5. 5 Heat oil in a wok, add onions, ginger, Sichuan peppercorns, aniseed and dried chilies, add a small spoonful of Sichuan peppercorn noodles and stir-fry until fragrant.

   

6. 6 Pour the chicken pieces into the wok and stir-fry until the surface changes color slightly.

   

7. 7 When the bottom of the wok is slightly burnt, add an appropriate amount of soy sauce and white sugar, stir-fry the sugar juice over low heat, and stir-fry until the surface of the chicken pieces is evenly colored.

   

8. 8 Pour in the potatoes and green peppers and stir-fry over high heat until the surface of the ingredients is evenly colored and coated with a layer of oil.

   

9. 9 The stir-frying time can be increased or decreased according to personal taste. The longer you stir-fry, the more doughy the potatoes will become.

   

10. 10 Add water until it is level with the top surface of the ingredients, add bay leaves and cinnamon bark, bring to a boil over high heat, then change to low heat, cover the pot and simmer.

    

11. 11 After about 20 minutes, the soup gradually thickens and the surface of the potatoes becomes sticky. Add a small amount of salt, MSG, simply stir the ingredients, and you're ready to go. After serving, sprinkle with chopped coriander and pour the thick soup from the bottom of the pot over the dishes.