Mushroom stewed chicken

Overview

How to cook Mushroom stewed chicken at home

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• lunch
• dinner
• students
• balsamic vinegar
• cooking wine
• coriander
• light soy sauce
• mushrooms
• onions
• peanut oil
• star anise
• zanthoxylum bungeanum
• cock
• ginger
• salt
• water

Ingredients

Steps

1. 1 A rooster weighs about 1500 grams. It is recommended to buy freshly slaughtered roosters at the live poultry market. Fresh chickens and frozen chickens have completely different tastes after stewing. Pull out the fluff that has not been completely processed by the hair removal machine, rinse it with water and chop it into evenly sized pieces

   

2. 2 Cut off the roots of the shiitake mushrooms, clean them and blanch them in water for 1 minute, remove them and drain them in cold water

   

3. 3 Peel off the skin of onions and ginger, clean and cut into onion segments and ginger slices respectively. Rinse the star anise and Sichuan peppercorns, wash and cut the coriander into small pieces and prepare

   

4. 4 Cut mushrooms into thick slices

   

5. 5 Add oil to the hot pan, add the chopped chicken pieces and stir-fry until the moisture in the chicken is dry

   

6. 6 Add green onions, ginger slices, star anise, and peppercorns and stir-fry until fragrant

   

7. 7 Cook in cooking wine, light soy sauce, and balsamic vinegar

   

8. 8 Stir-fry evenly to color the chicken

   

9. 9 Add an appropriate amount of water and bring to a boil over high heat, skimming off any foam

   

10. 10 Add shiitake mushrooms

    

11. 11 Add appropriate amount of salt, reduce to medium-low heat and simmer slowly for an hour

    

12. 12 The soup is ready to serve when it thickens

    

13. 13 Pour into a container and sprinkle with a little coriander! Start thinking about delicious food!