Chicken with mushroom powder

Chicken with mushroom powder

Introduction:

Production steps:

Step 1: remove the internal organs of the Chai chicken, clean it, chop it, let go of the water, scald the blood water, and take it out for standby.

Step 2: add flour to the mushroom, wash repeatedly until clean, set aside.

Step 3: wash the powder skin, break it into large pieces, soak it in cold water and set aside.

Step 4: oil pot, 70% heat, saute onion, ginger slices, half a dry red pepper section.

Step 5: quickly stir fry the chicken and remove the fishy smell with 2 spoonfuls of cooking wine.

Step 6: color the soy sauce and add oyster sauce to improve the taste.

Step 7: prepare seasoning bag: more than ten Chinese prickly ash, half cinnamon, three star anise, five fennel, and one fruit

Step 8: bring to a boil over high heat, add seasoning bag and mushroom, simmer over low heat for one and a half hours.

Step 9: add flour, salt, high heat for 10 minutes, slightly close the soup, add monosodium glutamate, pour the meat and soup into the basin, garnish the surface with chopped coriander.

Materials required:

Taishan pine mushroom: 100g

Powder: 1 piece

Chaiji: 1

Dry red pepper: half of it

Scallion and ginger slices: appropriate amount

Cooking wine: 2 teaspoons

Old style: 2 teaspoons

Oyster sauce: 1 teaspoon

Salt: 1 teaspoon

MSG: right amount

Note: 1, this dish must use Chaiji and Taishan unique mushroom to taste more. 2. Leave more soup because the powder skin absorbs water

Production difficulty: ordinary

Process: simmer

Production time: several hours

Taste: salty and fresh