T/SXPX 003-2021 Pan-braised chicken cubes with Taiwanese mushroom

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, plating, and quality requirements for Taiwan Mushroom Braised Chicken Blocks. This document is applicable to Taiwan Mushroom Braised Chicken Blocks prepared with local chicken meat and Taiwan mushrooms as raw materials. Main technical content: Place the sliced chicken pieces in cold water and cook until the foam rises (no more than 1 minute). Remove and rinse with warm water for later use. 6.2.2 Heat a wok over medium heat and add peanut oil. Add the chicken pieces, star anise, Sichuan peppercorns, scallions, ginger, and dried red peppers. Stir-fry until fragrant, then pour into a clay pot for later use. 6.2.3 Heat a wok over medium heat and add peanut oil and rock sugar. Stir-fry until the sugar turns golden brown. Add light soy sauce, dark soy sauce, salt, and pepper powder. Then add chicken broth and adjust the sauce to taste. 6.2.4 Pour the sauce into the clay pot and simmer the chicken pieces for 25 minutes to 30 minutes. Add water to soak the Taiwan mushrooms and continue simmering for 10 minutes to 15 minutes. When the chicken pieces are tender, remove from the heat and sprinkle with chopped scallions. The finished product of Taiwan Mushroom Braised Chicken Blocks is shown in Figure 1.

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