Three cups chicken leg mushroom raw materials and preparation

I have recently fallen in love with the kitchen and food. I especially like cooking and feel a sense of accomplishment. So today I will tell you how to make three-cup chicken leg mushrooms:

Three cups chicken leg mushroom ingredients:

300 grams of Coprinus comatus, 2 cloves of garlic, 1 tablespoon of cornstarch, and 4 slices of old ginger.

Chicken Mushroom Seasoning:

1 tablespoon sesame oil, 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1/3 tablespoon sugar, 4 tablespoons water.

Chicken Leg Mushroom Method:

1. Wash the coprinus comatus, tear it into strips by hand, coat it with cornstarch, and leave it for 3 minutes.

2. Pour oil into the pan, and when it is 60% hot, put the Coprinus comatus in and fry until golden brown, then remove from the oil and drain.

3. Roast the ginger slices in a clean pot over low heat until the water vapor dissipates and turns brown.

4. Pour sesame oil into the pot, fry on low heat, add ginger slices until the corners are curled up, add garlic cloves and the aroma is released, then pour in all the seasonings and coprinus comatus, stir fry evenly, simmer on medium heat for one minute, and then heat up to dry the soup.

Tips:

The key points of seasoning for "three cups" dishes are as follows:

1. Stir-frying the dried ginger slices is a must. The purpose is to effectively remove the spicy taste of old ginger.

2. You must use sesame oil to sauté the ginger slices. Only in this way can the flavors of the two be fully blended together. But remember to use a low heat, otherwise the sesame oil will easily burn and become bitter.

3. “Three cups” dishes have a rich flavor and a lingering aftertaste, so the ingredients should be generous.

4. Basil is usually added to "three cups" dishes, but basil is hard to buy and grow. If you don't have it, don't force it. As long as the seasoning ratio is correct, I think the taste is about the same. At least my taste buds don't feel much difference.

5. Taiwanese "three cups" refers to one cup of soy sauce, one cup of sesame oil, and one cup of cooking wine. When making at home, just follow the ratio of 1:1:1.

6. The chicken leg mushrooms fried with cornstarch will have a thick soup. If you don't like this texture, you don't need to coat the mushrooms with cornstarch. But the mushrooms must be fried in oil to have a good taste. If you are worried about the heavy oil, you can also use the oven to dry the moisture of the mushrooms before cooking.