【Northeast】Hazel Mushroom Stewed Chicken

Overview

How to cook 【Northeast】Hazel Mushroom Stewed Chicken at home

Soak the chicken in cold water and add a little cooking wine. Let stand for 15 minutes.
Rinse hazelnut mushrooms quickly with cold water twice, then put them in a basin and foam them with warm water.
The foamed acupuncture mushrooms should be picked cleanly one by one to ensure that the sand is removed.
Set aside a bowl of water for foaming hazelnut mushrooms.
Put the chicken in cold water and blanch it to remove the fishy smell and foam. When blanching, you can add the unused green onion leaves and ginger skin and blanch them together before throwing them away.
Put a little oil in the pot, cut the green onions into sections, and cut the garlic in half.
When the oil is hot, drain the water from the chicken pieces, stir-fry, add the seasonings and stir-fry for a while.
When heating water, add more water and try to add enough at one time. Add light soy sauce, dark soy sauce, white sugar, and after boiling, add hazelnut mushrooms.
Add salt after half an hour. Adding salt too late will make the chicken less flavorful. Stew and stew
Simmer over low heat for about a quarter of an hour. When the soup thickens, you can turn off the heat.
Put the bowl in and start eating.