Chicken Stewed Fungus

Name: Chicken Stewed Fungus
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Native chicken; 1 small handful Fungus; Some ginger; A small amount salt

by Kunming Chen Chen

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This time I was done in a hurry and did not decorate, but the taste is definitely original!

This kind of native chicken is not eaten in places like this, let alone a big city. The native chicken brought back from Lincang Fengqing on a business trip a few days ago is actually not called a native chicken. It is said to be a pheasant and family in the mountains. The combination of chickens, I don't know the name, just eat it the second generation of pheasant.

This kind of native chicken will not grow up. It is very small. One can only make a small bowl, but the taste is completely incomparable to the big native chicken and broiler chicken. Maybe it is because of being stocked. The chicken of this kind of chicken is very good. Chewy!

Fungus is the wild fungus of Dali Yunlong. Although fungus is common in major cities, most of them are artificially cultivated. Wild fungus is rare. My colleague gave a portion and stewed it in chicken soup with only a small amount of salt and ginger. , Don't put anything else, the taste of Shanzhen!

The chicken blood and chicken offal were not willing to throw away, and they were boiled together. Although the soup looked greasy, it was not greasy at all, so you can drink it in a whole bowl. "

Ingredients

1 Native Chicken
1 small handful Fungus
Some Ginger
A small amount Salt

Chicken Stewed Fungus

1. The local chicken dishes are clean.

2. Fungus bubble hair.

3. Wash ginger.

4. Heat oil in a pan to fry the chicken until the skin is golden.

5. Boil in boiling water for 40 minutes. Put ginger and salt.

6. Add the fungus and cook for 15-20 minutes.

7. Finished picture.

Tips:
1. Stir-fry the local chicken until the surface is golden, but it is almost cooked. Add water to boil the soup, the meat will be more easily cooked;

2. Just put a small amount of salt, so that it is easier to drink the original flavor of stewed chicken fungus.