Chicken Stewed with Mushrooms
1.
Soak dried shiitake mushrooms, cut green onions into sections, slice ginger, and chop chicken into pieces.
2.
Put a little oil in the pan, put ginger, half of the green onions and star anise, and sauté until fragrant.
3.
Put the chicken, stir fry, fry the water first, put the rice wine, and then continue to fry. When the oil is out of the frying and the chicken is still white and has not turned yellow, pile the chicken to half of the wok.
4.
Put the fresh mushrooms in the empty half of the wok, and fry them until the water becomes soft.
5.
Stir-fry the mixed shiitake mushrooms and chicken together. When the chicken is slightly browned, turn off the heat. Use chopsticks to move the chicken and shiitake mushrooms into the pressure cooker. Do not use the oil that comes out of the fry.
6.
Then add dried shiitake mushrooms, remaining ginger and garlic, green onions, orange peel, rock sugar, and white wine in the pressure cooker. Then add boiling water, add boiling water to 2/3 of the ingredients.
7.
Boil the upper air valve of the pressure cooker on high heat, simmer on medium heat for 5 minutes, then turn to low heat and simmer for 20 minutes.
8.
Deflate and boil, add soy sauce or salt, according to personal taste. Continue to cook for a while, if you want the chicken meat to be saltier, you can cook it longer, if you want a lighter taste, you can cook it immediately.
Tips:
1. Be sure to put dried mushrooms and fresh mushrooms separately, the dried mushrooms will enhance the flavor of the soup. Fresh shiitake mushrooms are the essence of this dish. Fresh shiitake mushrooms absorb the rich and mellow soup and the aroma of fried chicken. The taste is soft and smooth, and it is extremely delicious under one bite.
2. The stewed meat with rice wine removes the fishy taste, and the stewed meat with white wine makes the meat soft and rotten and easy to lose the bone.
