Chicken stewed with mushrooms

Overview

Traditional Northeastern cuisine.

Tags

• hot dishes
• home cooking
• maternity
• winter recipes
• banquet dishes
• dinner
• aniseed
• compressed hazelnut mushroom
• cooking wine
• mushrooms
• old soy sauce
• onions
• pipa legs
• sugar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Preparing dishes

   

2. 2 Debone the chicken legs, cut each chicken leg into 3 pieces, wash and set aside; soak the mushrooms in warm water until soft, soak the hazelnut mushrooms in warm water until soft, wash the mushrooms and set aside; cut the green onions into sections and slice the ginger and set aside.

   

3. 3 Heat oil in a wok, add green onions, ginger slices, and aniseed and stir-fry until fragrant.

   

4. 4 Add the chicken pieces and stir-fry until the chicken changes color.

   

5. 5 Add cooking wine, light soy sauce, dark soy sauce and stir-fry until combined.

   

6. 6 Add the mushrooms and stir-fry until the mushrooms are fragrant. Add salt and sugar to taste.

   

7. 7 Add warm water to cover the chicken, bring to a boil over high heat, then turn to medium heat and simmer for 15 minutes.

   

8. 8 Bring to a boil over high heat until the soup is evenly coated on the chicken and ready to serve.