Stewed chicken with hazelnut mushroom

Stewed chicken with hazelnut mushroom

Introduction:

"The delicious hazelnut mushroom in the deep mountain is a rare northeast hometown dish. This dish should be cooked with little stupid chicken. But it's not easy to buy, and it's not often on the market. It's better to stew chicken leg

Production steps:

Step 1: mix ingredients < br > oil, salt, red wine, sugar, Chinese prickly ash and seasoning, ginger powder, green onion and garlic, soy sauce.
Chicken leg, hazelnut mushroom, carrot, vermicelli.

Step 2: hazelnut mushrooms need to soak at night. Chicken thaws. Chop carrot, green onion, garlic and set aside.

Step 3: Boil the chicken in hot water, then control the water.

Step 4: put the chicken leg into the oil pan and fry it, then add some scallions.

Step 5: add seasoning, a spoonful of red wine and a little sugar. Stir fry, add a little Chinese prickly ash and a spoonful of soy sauce.

Step 6: add half a pot of water in the pot, then add the hazelnut mushroom to stew for 15 minutes, add an star anise in it, stew for a while, and then add carrot pieces. Add fans when it's almost cooked.

Step 7: add ginger powder into the soup pot.

Step 8: after stewing, add a spoonful of salt and sprinkle a little garlic powder.

Materials required:

Chicken leg: 4

Hazelnut mushroom: 50g

Oil: 2 teaspoons

Ginger powder: right amount

Scallion: right amount

Garlic: right amount

Salt: 1 teaspoon

Star anise: 1

Raw soy sauce: 1 teaspoon

Red wine: a little

Sugar: a little

Zanthoxylum bungeanum: right amount

Note: this stew soup less, stew time to observe, otherwise easy to dry pot. Fresh ginger is better. Zanthoxylum bungeanum oil can be fried in advance. Hazelnut mushroom can be added more, taste more fragrant. It can be stewed with broad flour and wide vermicelli that the northeast people like.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh