Stewed mushroom with chicken

Stewed mushroom with chicken

Introduction:

Production steps:

Step 1: chop the chicken into pieces

Step 2: Boil the water in the pot, put the chicken in, blanch the water and take out.

Step 3: start the oil pan, add the rock sugar, when the rock sugar is fried, add the chicken, stir fry and color it, then add the pepper, big sauce, fragrant leaves, onion, ginger, garlic, cooking wine and soy sauce, continue to stir fry for about 10 minutes until the chicken skin is oily.

Step 4: add enough water and simmer over low heat. Skim off the foam on the way.

Step 5: when stewing chicken, wash the soaked mushrooms and remove the roots.

Step 6: stew until half of the soup is received, add mushrooms and appropriate amount of salt, slightly increase the ignition and continue to stew.

Step 7: stew until the chicken is crispy and the soup is almost dry.

Materials required:

Big rooster: one

Mushroom: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Fragrant leaves: appropriate amount

Cooking wine: moderate

Soy sauce: moderate

Scallion: right amount

Rock sugar: right amount

Large material: moderate amount

Ginger: right amount

Garlic: right amount

Note: when stewing chicken, start to put enough water in the pot, and don't add water in the middle, otherwise the stewed chicken won't smell good.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh