Chai Chicken and Mushroom Stew
1.
A frozen chicken, thawed
2.
Take half and chop into pieces, soak in cold water, soak to remove blood, change the water halfway
3.
After washing, remove the chicken and control the water
4.
Heat oil in a pan, add green onion, ginger, aniseed, and stir fragrant, add a little soy sauce to bring out the fragrant aroma
5.
Add the chicken pieces and stir fry on high heat until the chicken is discolored
6.
Add water that is level with the ingredients and bring to a boil
7.
Add the soaked and washed mushrooms, cover and simmer over medium heat
8.
Add some salt when the chicken is a bit deboned
9.
When the chicken is soft and rotten, add minced garlic, turn on high heat and stir for a few times to stir up the garlic fragrant, then turn off the heat
10.
The stewed chai chicken is stewed with mushrooms, and some coriander is sprinkled on top to enhance the flavor when it is out of the pot, the soup is more fragrant!
Tips:
1 This chicken is very fat, so add a small amount of oil when stewing, not too oily
2 If the chicken is very thin, add a few slices of pork belly when stewing it, so that the stewed chicken will taste very fragrant, and the chicken will not be burnt.
3 Don’t add so many seasonings when stewing chicken, especially stewed chai chicken.
4 Salt should be added when the chicken is cooked but not rotten, so that the chicken tastes more tender
5 The last minced garlic is to enhance the flavor. It can be added or not, depending on personal preference.