Braised Chicken Nuggets with Mushrooms

Overview

How to cook Braised Chicken Nuggets with Mushrooms at home

One large chicken drumstick, chopped into coin-sized pieces.
dried shiitake mushrooms, rinsed and soaked.
Prepare three slices of ginger, two halved incisors of garlic, 5 dried chili peppers, and three sections of green onions.
Put the chicken pieces into the pot with cold water, add two slices of ginger, a spoonful of cooking wine (the ginger and cooking wine used for blanching are not in the ingredient list), bring to a boil over high heat, skim off the foam, boil for one minute, remove, and rinse with hot water.
Cold pan and cold oil, put 20 grams of oil in the wok, add 15 grams of rock sugar, heat over low heat until the sugar turns into liquid and large bubbles turn into fine bubbles.
Quickly add the drained chicken pieces.
Quickly stir-fry the chicken pieces so that the sugar color is evenly coated on each piece of chicken.
Add onions, ginger, garlic and dried chilies.
Add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, 1 teaspoon of soy sauce, and 14 tablespoons of oyster sauce and stir-fry for about a minute.
Pour in the mushrooms and the water used to soak them until the water covers the chicken pieces.
Bring to a boil over high heat and keep the water boiling over low heat.
When simmering until there is not much water, taste the soup, add salt as appropriate, add green and red pepper cubes, and turn up the heat to reduce the juice.
The chicken is red in color and soft. Shiitake mushrooms are juicy and chewy.