Laoshan mushroom stewed chicken

Laoshan mushroom stewed chicken

Introduction:

"Before, the cooking method of chicken was relatively simple, either making soup or steaming. Recently, the chef in the canteen of the guide company consulted a slightly complicated method and tried it at home. I didn't expect that it tasted good the first time."

Production steps:

Step 1: cut the chicken into pieces, soak the Laoshan pine mushroom in cold water for 15 minutes, then take it out and cut it into sections.

Step 2: pour water into the pot to boil, pour the chicken into boiling water, add a small amount of cooking wine to taste, take out the chicken after about 3 minutes.

Step 3: start the oil pan, pour in the right amount of cooking oil, oil temperature about three, when mature, add onion, ginger, star anise, cinnamon, dry pepper, pepper and other ingredients to stir fry together, then add about 1 l of water, add salt, sugar, chicken essence, white pepper, soy sauce, sweet sauce, boil over high fire, about 8 minutes.

Step 4: boil over high heat, cover and simmer over low heat for 20 minutes.

Step 5: Step 4 simmer for 10 minutes, then add Laoshan pine mushroom, simmer for 10 minutes, finally add sesame oil.

Materials required:

Rooster: 800g

Laoshan pine mushroom: 160g

Ginger: 20g

Scallion: 5g

Star anise: 2G

Dried pepper: 5g

Sesame oil: 10g

Salt: 5g

Chicken essence: 3G

Cinnamon: 5g

White pepper: right amount

Sugar: right amount

Soy sauce: right amount

Cooking wine: moderate

Sweet flour sauce: right amount

Note: Tricholoma matsutake is a friend from Qingdao, general market can't buy, big wholesale market can find.

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: salty and fresh