1. Bone chicken thighs and chicken hearts cut in half, wash the chicken thighs and cut into small pieces
2. Soak the hazel mushrooms in clean water. After soaking, choose to remove the hard stems and rinse with clean water twice and then add in clean water to soak (the whole mushroom soaking time needs at least two hours, which is the preparation time and not included in the production time)
3. Add water to a wok and boil, add the chicken thighs and chicken hearts, blanch for one minute
4. Remove and drain the water for later use (be sure to drain the water, or use kitchen paper to absorb the water, otherwise it will be oily when the sugar is fried)
5. Part of seasoning dosage
6. Add vegetable oil to the wok, heat it up, add two spoons of sugar, change the heat to a low heat, and slowly melt the sugar. It’s best to use a spatula to stir at a constant speed.
7. After the sugar is boiled, change to high heat, add chicken and stir fry for color
8. Add a little soy sauce and seasonings and continue to stir fry a few times
9. Pour the hazel mushrooms and the water and the hazel mushrooms into the pot and bring them to a boil
10. After it is brought to a boil, change to medium heat, cover and simmer for more than 15 minutes, add salt, and season with chicken essence.
Tips:1. Soaking mushrooms is the most critical link. After the mushrooms are soaked, the stems can be selected, washed, and then soaked in the water to make the stew soup.
2. The stewing time can be extended (according to the amount of soup). The longer the stewing time, the better the taste of the soup. Meat chicken is used here. If it is a local chicken or a dumb chicken, the cooking time needs to be greatly extended.
