Stewed mushroom with chicken

Stewed mushroom with chicken

Introduction:

"Chicken stewed with mushroom is a typical northeast old dish, and hazelnut mushroom is the most northeast characteristic. But when I make this dish, I always like to pour the water soaked with hazelnut mushroom into the stewed chicken, because it tastes more delicious and the hazelnut mushroom flavor can be absorbed by the chicken more. It's a change of the old dish. However, with water soaked with mushrooms, the chicken tastes more delicious. It's just that the color is always not ideal and dark. Who has a good way? Please don't be stingy

Production steps:

Step 1: soak the hazelnut mushroom with water

Step 2: after soaking, clean and reserve.

Step 3: cut the chicken into pieces, blanch and remove,

Step 4: put a little oil in the pot, stir fry ginger, garlic and pepper

Step 5: stir fry the chicken and add rock sugar

Step 6: add proper amount of soy sauce and stir fry evenly.

Step 7: pour in the hazelnut mushroom and the water for soaking hazelnut mushroom

Step 8: turn into pressure cooker and cook under pressure for 10 minutes.

Step 9: add proper amount of green pepper and scallion after cooking, stir slightly and then out of the pot.

Step 10: add proper amount of green pepper and scallion after cooking, stir slightly and then out of the pot.

Materials required:

Chicken: 600g

Hazelnut mushroom: 100g

Ginger: right amount

Pepper: right amount

Salt: right amount

Old style: moderate

Rock sugar: right amount

Note: I bought chicken from Shanmin's house this time. It took me a long time to stew, so I pressed it with pressure cooker for 10 minutes. If it is three yellow chicken, stew directly for 20 minutes.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: slightly spicy