Roasted Chicken with Mushrooms

Overview

How to cook Roasted Chicken with Mushrooms at home

Wash an appropriate amount of dried shiitake mushrooms several times and soak them in water.
Half a chicken (for braised chicken), chop into pieces, rinse with clean water, put cold water into the pot, bring to a boil, remove and control the water.
Slice the ginger, peel a few heads of garlic, and prepare a piece of star anise.
Heat the pot, add an appropriate amount of oil, put the chicken pieces into the pot, ginger slices, garlic and star anise.
Add a small amount of vinegar, dark soy sauce, and stir-fry.
Stir-fry the chicken pieces for a while, cut the pre-soaked mushrooms into pieces with scissors, and put them into the pot (retain the water for soaking the mushrooms). Add a little salt and stir-fry for a while.
Pour the water for soaking the mushrooms into the pot (don't pour it all, there may be sediment left by soaking the mushrooms at the bottom). If the water is not enough, continue to add water to cover the chicken pieces, and cook over high heat.
Cook until the juice of the chicken pieces is almost gone, turn to low heat, add a little light soy sauce, oyster sauce, a little chicken essence, and decide whether to add more salt according to personal taste. Stir-fry until the juice is reduced, add green and red pepper cubes, stir-fry and remove from the pot.
The colors also look good together.