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55 lines
2.6 KiB
Markdown
55 lines
2.6 KiB
Markdown
# How to Make Braised Chicken with Shiitake Mushrooms
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Estimated Cooking Difficulty: ★★★
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## Essential Ingredients and Tools
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- Large chicken legs
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- Dried shiitake mushrooms
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- Ginger
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- Green onions
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- Garlic
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## Measurements
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Per serving:
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- Large chicken legs: 2
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- Dried shiitake mushrooms: 5 pieces
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- Ginger: 2 slices
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- Green onions: 2 stalks
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- Garlic: 2 cloves
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- Warm water (30-40 ℃): 150ml
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- Cooking wine: 15ml
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- Light soy sauce: 30ml
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- Salt: 1.5g
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- Dark soy sauce: 15ml
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- Sugar: 15ml
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- Sesame oil: 5ml
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## Instructions
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- Soak the dried shiitake mushrooms in warm water until softened.
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- Cut the ginger into small pieces, cut the green onions into sections, and halve the garlic cloves.
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- Bone the chicken legs (you can leave the bones in, but it might slightly affect a programmer's efficiency while eating). Cut the chicken into small pieces.
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- Cut the soaked shiitake mushrooms into quarters. Reserve the mushroom soaking water for later use.
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- Blanch the chicken pieces in boiling water for 1 minute to remove blood foam and impurities.
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- Add 15ml of cooking wine, 15ml of light soy sauce, 1.5g of salt, and 15ml of dark soy sauce to the chicken pieces. Mix well.
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- Heat oil to 30% temperature (low heat). Add the chicken pieces and stir-fry until golden brown. Remove and set aside.
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- Leave a little oil in the wok. Add green onions, ginger, and garlic, and stir-fry until fragrant. Add the shiitake mushrooms and stir-fry over high heat.
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- After about 20 seconds, you will smell the aroma of the shiitake mushrooms. Add the fried chicken pieces, all of the reserved mushroom water (**this programmer considers this the soul of the dish**), 15ml of sugar, and 30ml of light soy sauce.
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- Reduce heat to medium, leave the lid off, and simmer for 2 minutes to thicken the sauce. Drizzle with 5ml of sesame oil, sprinkle with chopped green onions, then turn off the heat and plate.
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## Additional Notes
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- Boneless chicken leg preparation is relatively complex. Here is my experience for reference:
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- Place the chicken leg flat on the cutting board, with the **bone facing the programmer**. Make a deep cut from the top to the bottom, ensuring you touch the bone.
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- Use your hands to pull the meat to the sides.
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- Use the tip of the knife to separate the meat clinging to the bone.
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- Flip the chicken leg. Insert the knife tip close to the bone and cut through the connection points between the bone and the meat.
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- Use the knife tip to sever the final attachments.
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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