Braised Chai Chicken with Shuang Mushroom

Name: Braised Chai Chicken with Shuang Mushroom
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 cock; 50g Dried shiitake mushrooms; 50g Dried oyster mushroom; 1 tbsp Soy sauce; 5 yuan crystal sugar; 1 small piece ginger; 2 pcs star anise; 10 capsules pepper; 4 Dried chili; 4 segments Green onions; 2 tablets Bay leaf; 2 tbsp Cooking oil; Some water

by Shimizu Shark's Fin Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

This is a good rooster raised by my own family. There is no butter in the whole body. It is a pity to boil it into chicken soup, so I decided to braise it in brown sauce. First wash the oyster mushrooms and shiitake mushrooms and soak them in water, and then clean up the chicken. After it is done, the color, smell and taste will be good. The key is that not only the meat quality but also the skin of the chicken you raise is very firm, and the taste is good! The whole pot of chicken nuggets is wrapped in the taste of double mushrooms, and the taste of shiitake mushrooms and oyster mushrooms also contains the taste of chicken, especially oyster mushrooms are still crispy after being stewed, so you have to eat this braised chicken nuggets.

Braised Chai Chicken with Shuang Mushroom

1. Wash and soak dried shiitake mushrooms and dried oyster mushrooms with water

Braised Chai Chicken with Shuang Mushroom recipe

2. Remove the internal organs of the chicken, chop off the nails, the tips on the tips of the chicken wings and the buttocks of the chicken, and remove the small hairs from the whole body, and then chop them into chicken pieces of moderate size, wash them, and soak them in water to remove blood.

3. Add water to the pot to heat up, blanch the chicken nuggets, don’t blanch too long, remove the chicken as soon as it shrinks when heated, and control the water.

4. Heat up the wok and add oil, add star anise and 3-5 pieces of rock sugar to fry the sugar color

5. Stir fry until bubbling and then disappear, pour in chicken nuggets and stir fry, add 1 tablespoon of dark soy sauce, then pour in 1 tablespoon of soy sauce and stir evenly

6. Add all the seasonings and bring to a boil, then add warm water to the chicken nuggets, pour in the water for soaking the mushrooms, turn to a low heat and simmer slowly

7. Simmer for 30 minutes and then add soft soaked shiitake mushrooms and simmer together until the chicken pieces are cooked through. Collect the soup