Chicken stewed with mushrooms

Overview

Chicken stewed with mushrooms is a typical old Northeastern dish, and using hazelnut mushrooms to make this dish has the most Northeastern characteristics. It’s just that when I make this dish, I always like to pour the water used to soak the hazelnut mushrooms into the stewed chicken, because it tastes more delicious and the umami flavor of the hazelnut mushrooms can be absorbed more by the chicken. It can be regarded as a new twist on an old dish. However, adding the water for soaking the mushrooms makes the chicken taste even more delicious. However, the color produced by this method is always not ideal and dark. If anyone has a good method, please enlighten me!

Tags

• hot dishes
• chicken
• chili
• hazel mushroom
• old soy sauce
• rock sugar
• ginger
• salt

Ingredients

Steps

1. 1 Soak hazelnut mushrooms in water

   

2. 2 After soaking, clean and set aside.

   

3. 3 Cut the chicken into pieces, blanch and remove,

   

4. 4 Put a little oil in the pot and sauté the ginger, garlic and chili until fragrant

   

5. 5 Add chicken pieces and stir-fry, add rock sugar

   

6. 6 Add appropriate amount of dark soy sauce and stir-fry evenly.

   

7. 7 Add hazelnut mushrooms and pour in the water used to soak the hazelnut mushrooms

   

8. 8 Transfer to pressure cooker and pressure cook for 10 minutes.

   

9. 9 After cooking, add appropriate amount of green pepper and chives, stir briefly and take out of the pot.

   

10. 10 After cooking, add appropriate amount of green pepper and chives, stir briefly and take out of the pot.