Braised Chicken Legs with Hazel Mushrooms

Overview

When talking about Northeastern cuisine, we must mention chicken stewed with mushrooms. This dish is an indispensable traditional dish when Northeastern people entertain distinguished guests. However, not all chicken stewed with mushrooms can afford this famous dish. The famous Northeastern cuisine, chicken stewed with mushrooms, must use hazelnut mushrooms. Hazel mushrooms are basically wild and cannot be cultivated artificially. They are a veritable treasure and are known as the fourth treasure in the Northeast. Hazel mushrooms are tender and refreshing, delicious and nutritious. Regular consumption can strengthen the body's immunity, improve intelligence and happiness, replenish qi, relieve hunger, and prolong youthfulness. Before I left the Northeast, I basically didn’t eat other mushrooms. I didn’t know how valuable hazelnut mushrooms were until I went abroad. So every time I went home, I would bring back a lot of hazelnut mushrooms. I would keep some for myself and share some with relatives and friends. It felt like a rarity.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• post autumn fat
• chenpi
• chicken legs
• hazel mushroom
• onions
• rock sugar
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Rinse hazelnut mushrooms and soak them in cold water.

   

2. 2 Clean the chicken legs and chop into large pieces. (Keep the oil on the chicken skin)

   

3. 3 Prepare all necessary condiments.

   

4. 4 Heat oil in a wok (just use a little more than usual for cooking) and add an appropriate amount of rock sugar.

   

5. 5 When the rock sugar melts into caramel color, add the chicken pieces and stir-fry over high heat.

   

6. 6 After the surface of the chicken is tight and almost cooked, add the prepared spices and continue to stir-fry.

   

7. 7 Add appropriate amount of cooking wine.

   

8. 8 Add appropriate amount of cooking wine.

   

9. 9 Add appropriate amount of light soy sauce.

   

10. 10 Add appropriate amount of dark soy sauce.

    

11. 11 Stir-fry evenly until the fat in the chicken skin is basically separated.

    

12. 12 Add water to cover the chicken (because the mushrooms are still being stewed, the amount of water needs to be larger).

    

13. 13 Squeeze out the water from hazelnut mushrooms and set aside.

    

14. 14 After the water in the pot boils, add the hazelnut mushrooms, boil over high heat for 3 minutes, then lower the heat to medium and simmer for 30 minutes.

    

15. 15 After 30 minutes, add appropriate amount of salt to taste according to the taste of the soup.

    

16. 16 Reduce the soup over high heat, leaving a small amount of soup to serve.

    

17. 17 The stewed hazelnut mushrooms absorb the flavor and oil of the chicken soup, making them particularly fragrant. Every time I make this dish, the mushrooms are the first to be eaten.