Chicken stewed with mushrooms
Overview
How to cook Chicken stewed with mushrooms at home
Tags
Ingredients
Steps
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Take an appropriate amount of tea tree mushrooms, wash them with water, cut off the mushroom roots, squeeze out the water, put them into another pot, and soak them in water.
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For a native chicken, cut off the butt of the chicken and cut it into large pieces. The toenails of the chicken should be cut off, otherwise the smell will be strong. After cutting, put it into a basin, add three spoons of salt, pick it up and marinate it for 15 minutes.
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Heat the pot and remove the oil. Add the ginger slices and green onions to the pot. Stir-fry over medium-low heat. Saute the onions and ginger until fragrant and dry. Remove and remove. Then add star anise, cinnamon, bay leaves, white buckwheat and dried chili pepper and stir-fry until raw.
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Add the chicken pieces and stir-fry over medium-low heat until the chicken pieces completely change color. Add rock sugar and water and stir-fry until the rock sugar melts, stir-fries the sugar color and sticks to the chicken pieces. Add another 1 tablespoon of Huadiao wine, cover the pot and simmer for 15 seconds. After 15 seconds, add an appropriate amount of dark soy sauce and stir-fry evenly, then pour in the water used to soak the tea tree mushrooms, add an appropriate amount of pepper and salt, and bring to a boil over high heat.
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Transfer to a saucepan, bring to a boil over high heat, then reduce to low heat and simmer for 1.5 hours. After 1.5 hours, add the tea tree mushrooms and simmer on low heat for 15 minutes. After 15 minutes, stir in the vermicelli and stir-fry over low heat, stirring constantly to prevent the vermicelli from sticking to the bottom. After the vermicelli is stewed, add garlic sprouts and chicken essence, stir evenly, and it is delicious.
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Finished product pictures
