Name: Braised Chicken with Mushrooms
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Native chicken; 1 pound Shiitake Mushrooms; 2 shallot; Some ginger; 1/2 head garlic; Some salt; 2 spoons Pixian Douban; A spoon Soy sauce; a little Chicken Bouillon Powder; 3-4 tablets Trinaphthalene; 1 Xiangguo; 3-4 Bai Kou; A handful pepper; Some MSG

Braised Chicken with Mushrooms

by Spring sister

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

It coincides with the weekend, and I flipped through the photos and saw the pictures organized in the folder. While there is still some time before going out, post a log.

This braised chicken with shiitake mushrooms tastes really good. If it is rated by stars, I will give it 5 stars. The method is quite satisfactory, following the chef’s usual braised style. The taste and texture of this dish is better than the main ingredient-chicken. The chickens were brought back home during the Spring Festival and kept in the refrigerator. They were raised by my mother in my back garden. My mother and my aunt bought sweet potatoes from the market every day. They asked for a variety of vegetable leaves to match with grains. They cooked a large pot of cooked food every day and fed them for more than 4 months. The chickens ran in the garden every day, you chased me, the flowers and organic vegetables planted in the garden were destroyed. You said, can this kind of chicken be bad? The meat of this kind of chicken is red, the skin is elastic, there is no fat under the skin, and the bones of the chicken are very hard, which is completely unmatched by the cage feed chickens on the market. Chickens are relatively large, weighing more than ten catties, and a family of three cooks at most half a chicken at a time. You must eat hard to eat them all at once. "

Braised Chicken with Mushrooms

1. Wash the chicken.

2. Chop the right size pieces.

3. Boiled water.

4. Drain and set aside.

5. Wash the shiitake mushrooms and cut into pieces or thick slices of appropriate size.

6. Wash the green onions and cut into sections. The garlic is slapped loose and peeled.

7. The seasoning is ready.

8. Wash the pot, heat it up, and add peanut oil.

9. Pour in the chicken and stir fry until the surface is steam-dried.

10. After spitting the oil, add the pepper and ginger slices and stir fry a few times.

11. Add two tablespoons of Pixian Douban and stir fry until spitting red oil.

12. Add a tablespoon of soy sauce and a teaspoon of dark soy sauce and stir fry until the steam is slightly dry.

13. Add appropriate amount of water to just submerge the chicken, add ternary naphthalene, white button, fragrant fruit, garlic, add a little salt and chicken essence according to the saltiness of the soup.

14. Add shiitake mushrooms and stir-fry evenly.

15. Add shiitake mushrooms and stir-fry evenly.

16. Pour the chicken and soup into the pressure cooker. After SAIC, heat it on medium heat for 18 minutes. If you are using feed chickens on the market, you don't need to use a pressure cooker, nor do you need to press it for such a long time, just cook it in an iron pan for 20 minutes. After the valve of the pressure cooker is down, add a little salt according to the saltiness of the chicken, then add the chicken essence, monosodium glutamate, green onion, and mix well to start the pot.

17. Plate.

Tips:
Tips for washing shiitake mushrooms:

Add a spoonful of salt to the water and rub it gently with your hands to wash off the dirt on the surface, which can wash the mushrooms very cleanly.