Fried diced chicken with honey sauce(feng mi jiang bao ji ding )

Fried diced chicken with honey sauce

Introduction:

"Biting chicken legs has always been a hard work. It's hard to eat, and it's unfair to separate them. It's often the big ones to the old ones, and the old ones to the small ones. It's better to cut the bone directly, stir fry in secret sauce, serve it hot, and bibimbap. It's absolutely first-class. "

Production steps:

Step 1: dice Pleurotus eryngii

Step 2: remove the bone and tendon of the chicken leg and open it

Step 3: cut into 2 cm chicken, marinate with Shaoxing wine for 10 minutes

Step 4: stir fry ginger slices in hot oil, and drain the dried diced chicken

Step 5: stir fry quickly with chopsticks

Step 6: stir fry the diced chicken until it is seven years old, remove it, add Pleurotus eryngii, stir fry for 2 minutes, slowly pour in a small amount of water several times, stir fry until it is almost the same, pour in the diced chicken, stir fry

Step 7: mix all the ingredients in the seasoning together, pour them into the pot, stir fry over high heat for about 1 minute, and then leave the pot

Materials required:

Chicken leg: 2

Pleurotus eryngii: 2

Ginger: 2 tablets

Scallion: a pinch

Shaojiu: moderate

Honey: 2 teaspoons

Soy sauce: 2 teaspoons

Old style: 1 spoonful

Black pepper: moderate

Note: 1. After stir frying Pleurotus eryngii, slowly add a small amount of water, add water after each time, about 3-4 times. 2. The tendons of chicken leg must be removed, otherwise the teeth will affect the taste. 3. The taste of the sauce is salty and light. I like the sweet taste. If I don't like the sweet one, I can reduce some honey.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Feng Mi Jiang Bao Ji Ding