1. The cut chicken nuggets are washed with water. ps: It’s best not to use the old hen, the old hen needs to be stewed for a long, long time
2. Remove the excess chicken fat from the chicken to avoid making the chicken too greasy when it is eaten. Don’t throw away the tickled chicken fat, cut it into pieces for later use
3. Soak the dried mushrooms in advance for at least 30 minutes. After soaking, wash and remove the hard parts of the mushroom stems. ps: The mushrooms that are actually cooked for this dish are dried wild hazel mushrooms, but unfortunately they are not available. So this time I used dried Shimeji mushrooms
4. Heat the oil pan to 70% hot, add the chicken fat and stir fry
5. Stir-fry the chicken fat, add ginger and soybean paste and fry it for a fragrant flavor
6. Add the chicken nuggets and stir fry to coat the chicken nuggets with the sauce until the chicken nuggets turn white
7. Then add water, you can add more water. Add salt according to personal taste. Don't put too much, because the soybean paste is used. Add a teaspoon of thirteen incense, simmer for 25 minutes on low heat, and then add dried mushrooms that have been soaked and washed. Let it simmer for 15 minutes. Add a little chicken essence before cooking
Tips:When stewing, pay attention not to boil the soup dry, so that the vegetables will be mushy. Looking at the many steps, this dish is actually very simple and quick. Everyone can try
