Today I will be sharing my cooking as well. Its a family recipe, my grandma used to cook it my mom when she was young. So, eventually i took a liking towards this dish. This dish consist of only 3 stuffs. Chicken (of course), ginger and mushroom.
Ingredients:
Chicken (chopped into pieces)
Mushroom (canned, cut into half, most importantly drain it before cooking.)
Ginger (slice into stripes)
Salt
Dark soy sauce
Corn flour
Steps:
- Heat the wok with medium heat, when its hot, fry the ginger until golden brown (without oil).
- After ginger is golden brown, add the chicken into the wok (without oil as well), fry the chicken, make sure flip it every few minutes to avoid burning.
- Fry the chicken until the chicken is cooked on the outside but raw on the inside.
- Add half cup of water and mushrooms.
- Fry the chicken and mushrooms for few minutes and cover the wok and simmer for 5 minutes.
- Add salt and dark soy sauce to taste.
- Mix 1 small teaspoon of corn flour with some water and pour into the wok while flipping the chicken.
Voila, Ginger Mushroom Chicken is served. Hope you enjoy!
Thank You!!
嗨！大家好今天我又介绍我的食谱了。这是我妈妈的娘家，也就是我的外婆其中一道最拿手的好菜。姜丝蘑菇鸡肉香！只是妈妈把姜片改成姜丝，因为妈妈喜欢吃姜丝不太喜欢吃鸡肉！如果你喜欢吃 potato (土豆，马铃薯）也是可以加入的。个人口味的喜爱。
材料有；
鸡肉或是鸡腿剁成块状
罐头蘑菇一罐（大粒的可以切成一半）
姜切成丝（如果喜欢切成片也是可以）
调味料；
盐~一点
味精~一点
鸡精~一点
生抽~一点
黑酱油~一点（颜色）
薯粉~一大汤匙（让汤汁浓稠）
现在是煮法；
把锅烧热，不需要倒入任何的食用油，用中火把姜丝炒至金黄色收起备用。
现在把鸡肉倒入锅里爆香用中大火。爆香的同时不要忘记翻炒鸡肉。
当鸡肉爆香至金黄色时可以加入半杯的水，罐头蘑菇可以加入了。
继续的翻炒一下鸡肉和蘑菇，加盖继续的焖大约三十秒。
现在可以把所有的调味料加入，再盖上锅盖焖至鸡肉全部熟透。
最后可以倒入大薯粉了。
可以上桌了。
