Stewed chicken with mushroom

Stewed chicken with mushroom

Introduction:

"Not long ago, I went to Qingdao for a few days. I went to beijiushui of Laoshan for a day. Among the twelve sceneries of Laoshan Mountain, the most beautiful one is the "nine clear water ripples". Huang Chen, a scholar of Jimo in the Qing Dynasty, wrote a poem praising: "the grotesque rocks are rugged, the road can be sealed, and the nine curves of a river lead to Panlong. The stream is suspected to have flax rice. How heavy is it in Taoyuan At the foot of the mountain, I had a farm dinner, stewed pheasant with mushrooms, stewed quail and duck soup. The best one was stewed pheasant with mushrooms. Due to the special climate and water quality conditions in Laoshan area, Laoshan pine mushroom has soft, smooth and unique flavor. It can be regarded as the top grade fungus, especially in July and August. It is also called Tricholoma matsutake in Japan. It is a rare wild edible fungus. Tricholoma matsutake is not only delicious and attractive, but also nutritious. It has the reputation of "king of edible fungi", no less than monkey head and Ganoderma lucidum. The main point of this dish is the mushroom. Chicken is delicious, and Laoshan mushroom tastes better. This dish seems simple, but in fact, Kung Fu is in the process of stewing. Laoshan pine mushroom is easy to melt when it is put early, but not easy to taste when it is put late. When we eat, we just want to taste soup and eat Laoshan mushroom. The real protagonist, chicken, is left. "

Production steps:

Materials required:

Native chicken: 400g

Mushroom: 300g

Scallion: right amount

Large material: moderate amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Sweet flour sauce: 30g

Cooking wine: moderate

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh