Stewed mushroom with chicken recipe-Chinese Food-best chinese food recipes-cooking food

Stewed mushroom with chicken

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Stewed chicken and mushroom is an indispensable traditional delicacy for northeast people to entertain distinguished guests. Hazelnut mushroom contains many kinds of amino acids and vitamins necessary for human body. Regular consumption can strengthen body immunity, improve intelligence and happiness, improve Qi and hunger, prolong life and light body, etc. This is also my favorite dish. -

Cooking ingredients

Sanhuang chicken:1

dried hazelnut mushroom:30g

scallion, ginger and garlic:moderate amount

octagon:2

fruit:1

fragrant leaves:2 pieces

yellow wine:30g

high sorghum wine:80g

raw:80g

veteran:5g

crystal sugar:8 capsules

salt:moderate amount

warm boiled water:moderate amount

Cooking Steps

Step1:Hazelnut mushroom is edible fungus of Tricholoma. Wild hazelnut mushroom is one of the unique mountain treasures in Northeast China. It is one of the few edible mushrooms that can not be cultivated artificially.

Step2:Soak the hazelnut mushroom in advance. Squeeze out the water for standby. Generally, the hair will be soaked one hour in advance. Clean the surface of the hazelnut mushroom with cold water before soaking. Remove the root of the hazelnut mushroom. Put the cover down in warm water and soak it for one to two hours. When the hazelnut mushroom becomes soft and the fold of the cover is open, rotate it gently in the same direction with your hand to quickly sink the sediment into the bottom of the basin. The best warm water is 25 ℃.

Step3:Chop the Sanhuang chicken into small pieces.

Step4:Soak in cold water for 1 hour. Then wash twice.

Step5:Pour some cold water into the pot. Put in 30ml yellow rice wine. 5 pieces of ginger and chicken pieces. Boil over high heat. Blanch for about 2 minutes. Skim off the floating powder and take out for standby.

Step6:Prepare the seasoning. Onion, ginger, star anise, fragrant leaves, grass and fruit.

Step7:Hot pot cold oil (15ml). Stir fry ginger slices, star anise and grass nuts first. Stir fry to taste. Then stir fry scallions. Stir fry scallions to taste.

Step8:Stir fry the chicken for about 2 minutes.

Step9:Put in 80g raw soy sauce. 5g old soy sauce.

Step10:Add 80g sorghum wine.

Step11:Pour boiling water flush with the ingredients.

Step12:Simmer for 20 minutes.

Step13:Put in the hazel mushroom and simmer for 10 minutes.

Step14:30 minutes later, add the lollipop.

Step15:Put in the right amount of salt. Heat to collect the juice. The amount of juice can be reserved according to personal taste. If you like soup and rice, leave more soup. I like the thick sauce. If I wrap the chicken tightly, I will dry the sauce.