Chicken Stewed with Mushrooms

Name: Chicken Stewed with Mushrooms
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Chickens; 50g Dried shiitake mushrooms; 50g Tea tree mushroom; 10g ginger; 3 pcs star anise; 6 Dried chili; 1 pinch pepper; 1 short section Green onions; 30ml Soy sauce; 50ml Rice wine; 20g White sugar; 5g salt; 30g Vegetable oil; 1 Chives

by Connie Chen

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Chicken stewed with mushrooms is one of the four major stews in the Northeast, and it occupies an absolute position in the Northeast cuisine! The simple name of the dish speaks out a delicious match. Chicken and mushrooms are a natural pair. A dish like Lei Guaner sounds mouth-watering! There are countless kinds of mushrooms. One of the protagonists of chicken stewed mushrooms is hazel mushrooms, because they are authentic Northeast specialty ingredients, but they are not available at home. They use tea tree mushrooms and small north mushrooms to stew chicken. Of course, if you want to make the flavor of the Northeast, mushrooms are recommended to use wild game mountains as much as possible. Hazel mushrooms are the best to ensure the original flavor!
I made this chicken stew with mushrooms on the last day of the National Day holiday. The chicken absorbs the fragrance of mushrooms, and the mushrooms absorb the fragrance of chicken meat. It is a delicious dish.

Chicken Stewed with Mushrooms

1. Prepare the ingredients, shiitake mushrooms, tea tree mushrooms, dried peppers, star anise and peppercorns, cut ginger slices and set aside

2. Soak tea tree mushrooms and dried shiitake mushrooms in warm water. After soaking the mushrooms, filter out the sand and dust, leaving the water in which the mushrooms have been soaked

3. Wash the chicken, cut into pieces, and drain the water

4. Put vegetable oil and white sugar in the wok, boil the sugar into an amber color over low heat

5. Put the chicken nuggets into the wok, sauté fragrant, and fry the chicken nuggets until golden brown

6. Add sliced ginger, dried chili, star anise and pepper, stir fry for a while

7. Add soy sauce and stir well

8. Add the mushrooms and stir well

9. Add the soaked tea tree mushrooms and dried shiitake mushrooms, stir fry, and boil

10. Pour all the ingredients into a casserole and simmer for 30 minutes over medium and low heat

11. Before turning off the heat, you can add a little salt to taste according to the taste, and sprinkle some chives when serving

Tips:
1. To soak mushrooms, use warm water, hot water will rot the mushrooms, soaking in cold water will take a lot longer;
2. After cutting the chicken pieces, drain the water, or put them in the wok and make the oil splash;
3. It is not advisable to put too much pepper and star anise, otherwise it will cover up the deliciousness of mushrooms and chicken nuggets.