Chinese Food
Stewed mushroom with chicken
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Stewed chicken with mushroom is one of the four stews in Northeast China (stewed chicken with mushroom, stewed pork with vermicelli, stewed catfish with eggplant and stewed pork with bean curd). It's also the big dish of the family banquet. In the cold winter, chicken, Hazel mushroom and vermicelli are stewed in the iron pot with gudu and gudu . The house is full of fragrance. A wonderful sense of satisfaction and happiness comes naturally...
Cooking ingredients
Cooking Steps
Step1:Clean and chop the chicke
Step2:Soak the chopped chicken pieces in clear water for about 2 hours. Remove the blood water
Step3:Soak the hazelnut mushroom and shiitake mushroom in water and wash them repeatedly
Step4:Soak the potato flour in clear water. Soak it in soft water for standby
Step5:Take a piece of gauze and wrap the scallion, ginger, fragrant leaves, star anise, cinnamon, prickly ash and Angelica dahurica into a seasoning bag
Step6:Put cooking oil in the pot and heat to 5
Step7:Pour the soaked chicken into the pot. Stir fry until the color changes
Step8:After the water is dried, add soy sauce, rock sugar and salt. Continue to stir evenly
Step9:Add boiling water to the pot. The amount of water should not exceed the chicken block
Step10:Add seasoning bag
Step11:Add hazelnut and mushroom
Step12:After the fire is over, turn to medium low heat, cover and simmer for about 1 hour
Step13:Add in the soft potato powder. Keep stewing for 56 minutes
Step14:When there is a small amount of soup left, turn it into a big fire and collect it slightly
Step15:It's ready to serve on a plate. It's salty and delicious. It's very delicious
Step16:Another finished drawing.
Cooking tips:1. Generally, the stewed meat will be blanched first. But this dish is not blanched. The purpose is to keep the internal nutrition of the chicken. At the same time, the chicken without blanching has a better taste and stronger taste; 2. Soak and clean the hazelnut mushroom and Lentinus edodes. It is not necessary to squeeze out the water before cooking. Because the juice of the mushroom is very delicious, it will increase the flavor of the mushroom in the stew; 3. Because the stewing takes a long time Therefore, the seasoning bag is wrapped in advance. Otherwise, the seasoning such as onion and ginger will be broken in the pot after a long time of stewing. It's hard to remove; 4. Don't collect the juice too dry. Leave some pickled rice to eat. It's very delicious. There are skills in making delicious dishes.
