Chinese Food
Stewed mushroom with native chicken
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I was at my brother's house when I cooked this dish. Because my sister-in-law was pregnant. There were many raw materials sent by relatives and friends in the refrigerator. There were chicken, fish, pork and so on. There were also northeast hazel mushrooms brought by my father. So I made this stewed Hazel mushroom with local chicken by offering flowers to Buddha.
Cooking ingredients
Cooking Steps
Step1:Soak the dried hazelnut mushroom for about an hour. Chop the local chicken into small pieces. Blanch with water and drain.
Step2:Put some oil into the frying pan. Pour the chicken into the frying pan. When the chicken changes color slightly, put in the onion, ginger, garlic, dried pepper and star anise to stir fry to give the flavor.
Step3:Pour in cooking wine, sugar, raw soy sauce and seasoning of old soy sauce and continue to stir fry. Wait until the color is even. Pour hot water into the pot that has not been used for chicken pieces.
Step4:When the water boils, pour the soaked hazelnut mushroom and the water into the frying pan. Cover the pan and stew for about an hour and a half.
Step5:When the time is up, add a little salt. Thicken the soup and it will be out of the pot.
Cooking tips:1. The water soaked in hazelnut mushroom can improve the freshness. It must not be poured out. 2. When stewing, use hot water. Cold water will make the chicken meat tight. 3. Like the taste of light point can reduce the amount of seasoning. There are skills in making delicious dishes.
