Chicken Stewed with Mushrooms
1.
A whole chicken
2.
Handful of Shiitake Mushrooms
3.
Cut green peppers
4.
Wash the green onion ginger, chili, star anise, pepper, cinnamon and bay leaves
5.
After the chicken is cut into pieces, blanch it with hot water to remove the fishy, remove and drain the water
6.
Put oil in the wok, take part of the green onion, ginger, chili, star anise, cinnamon and fragrant leaves and saute the rest.
7.
On high heat, put the drained chicken nuggets into the pot, stir fry, and fry the chicken nuggets until golden brown.
8.
Keep on high heat, pour in the dark soy sauce, stir fry quickly, and color
9.
Pour water in the pot until the chicken is submerged, put the spare star anise cinnamon fragrant leaves into the pot and bring to a boil.
10.
Cover the pot, turn high heat to low heat, and simmer for 40 minutes.
11.
In the above step of slow-heating chicken stew, cut the shiitake mushrooms in half, blanch them with hot water, remove and drain the water, and set aside.
12.
Add shiitake mushrooms to the pot, stir fry, continue to simmer for 20 minutes on low heat
13.
When it comes out of the pan, add green peppers and string beans, stir-fry evenly, and collect the juice over high heat. Turn off the heat and add salt. Note: You don't need to add string beans. When I made it, string beans happened to be available at home, so I added them.
14.
Out of the pot, serve
Tips:
As long as you work hard, everyone is the cook of your family! Haha
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