Braised Chicken Legs with Morel Cream Sauce
Ingredients for 2-3 people:
Chicken thighs x 2 pieces Farmed morels x 8-10 pieces Shallots x 3-4 pieces (can be cut into 2 sides)
Onion x half (cut into small pieces)
Brown mushrooms/Big brown mushrooms for grilling x 6-8 pieces (one cut into two) / 2-3 pieces (one cut into four)
Light Cream x 150ml
White wine x 50ml
Garlic x 4-5 Butter x 20g (Usually eat "pineapple butter" and the size of the fruit cubes is about the same)
Dio grass x a little salt x appropriate amount black pepper x appropriate amount
practice:
1. Season the chicken breasts the night before and marinate them with salt and rice wine overnight. This is one of the traditional Japanese methods of "salting".
2. Soak the morels in clean water for 5 minutes, then gently shake off the sand. Then change a little water and soak for 5-10 minutes. Remove and set aside. Do not pour out the water used to soak the morels ! Do not pour it out! Do not pour it out! = = =
3. Cut the chicken into pieces and fry until both sides are golden brown. Then sauté the garlic, onion, shallots and black pepper until fragrant. Add butter, morels and mushrooms and stir-fry for 5-10 minutes.
4. Add the chicken pieces, add the white wine twice, turn to medium-low heat and stir gently, then add the cream and simmer for 10 minutes (wait for the sauce to thicken)
5. After serving, add the tiao cao, and the remaining sauce can be used to pick up the udon~
PS: Morels are a high-end ingredient commonly used in Western cuisine, with a unique aroma and a smooth taste. Finally, use the sauce to pickle the udon and eat it, it is super delicious!