【Double mushroom chicken stew】-----Fragrant meal

Overview

My mother bought my dried shiitake mushrooms from my hometown in Puning. I don’t know if it’s because I don’t know how to choose, or because the shiitake mushrooms in Guangzhou don’t have the fat and fragrance at home. The shiitake mushrooms my mother bought have thick flesh and smell and taste delicious. As for this matsutake mushroom, I bought it from a classmate of mine in elementary school. She wholesales it and it’s cheap. Hehe. This double mushroom chicken stew is very popular at home. My family praises it so much that I always eat an star anise left. Especially those who cook.

Tags

• cold dishes
• home cooking
• maternity
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• chicken
• cornstarch
• dried shiitake mushrooms
• garlic slices
• green pepper rings
• matsutake mushroom
• star anise
• zanthoxylum bungeanum
• ginger slices
• red pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Have materials ready. Cut the chicken into pieces and wash them, and soak the mushrooms in warm water until soft.

   

2. 2 Marinate the chicken with a little cornstarch to make the meat more tender.

   

3. 3 Soak the dried mushrooms until soft, wash and cut into small pieces.

   

4. 4 Heat oil in a pot and sauté garlic and ginger slices until fragrant.

   

5. 5 Add matsutake mushrooms and shiitake mushrooms and fry for 2 minutes.

   

6. 6 Add chicken and sauté for 1 minute.

   

7. 7 First add some soy sauce and fry for color and flavor.

   

8. 8 Then transfer the fried chicken and double mushrooms to a casserole with boiling water, bring to a boil over high heat, add star anise and Sichuan peppercorns, cover with a lid, reduce heat and simmer for 1 hour.

   

9. 9 Before serving, add chili rings, salt and soy sauce and cook over high heat for 1 minute.