Main Ingredients:
Chicken Leg Mushroom: 300g; Chicken Breast: 350g.
Additional Ingredients:
Carrot: half; Green Pepper: 1; Eggs: 3; Scallion, Ginger, Garlic: as needed; Sunflower Oil: as needed; Starch: as needed.
Seasonings:
Cooking Wine: as needed; Light Soy Sauce: as needed; Vinegar: as needed; Salt: as needed; Oyster Sauce: as needed; Chicken Essence: as needed.
Taste: Savory; Cooking Method: Fried; Time: 30 minutes; Difficulty: Moderate.
Steps to Make Chicken Leg Mushroom Chicken Patty
Prepare all ingredients, wash them, soak the wood ear mushrooms, slice the green pepper and carrot.
Mince the chicken meat.
Put the minced meat in a bowl, add cooking wine, light soy sauce, vinegar, salt, eggs, starch, mix well, marinate for 10 minutes.
Preheat oil in a pan, squeeze a meat ball with your hands, fry it in the pan.
Dip a spatula in oil, gently pour it over the meatball surface (this prevents the meat from sticking to the spatula), then press the meatball firmly to flatten it into a patty, making it easier to cook through.
When the patty surface turns golden brown, remove it from the pan and let it cool on a plate.
Once cooled, heat oil in the pan again, place the patty back in the pan to fry the other side. When it turns golden brown, transfer it to a plate.
Blanch the chicken leg mushrooms in boiling water, then cool and drain.
Heat the remaining oil in the pan, sauté scallion, ginger, and garlic until fragrant.
Add carrots and wood ear mushrooms first, then add chicken leg mushrooms and green pepper. Stir-fry for a while, then add the chicken patty.
Stir-fry quickly over high heat, then add salt and oyster sauce one by one.
Once the green pepper is slightly cooked, add chicken essence, then remove from heat and transfer to a plate.
