Chicken Stewed with Mushrooms
1.
The dried mushrooms sent by a friend are slender and dark-colored hazel mushrooms, and large yellow ones are Yuan mushrooms, which are precious mushrooms in Northeast China. These mushrooms need to be soaked in cold water in advance after cleaning. It takes about 4 hours to soak for more than 4 hours. , And then clean it repeatedly. Be careful not to throw away the water used to soak the mushrooms. After clarification, it will be used to stew chicken. Hazel mushrooms have a particularly strong flavor.
2.
After slaughtering the little stupid chickens, take care to remove all the hair roots, clean them, and chop them into pieces of suitable size according to your own preferences. Soak the hemorrhage in cold water for about 1 hour, then wash and control the moisture. .
3.
Heat the wok, add the chicken nuggets with controlled moisture, stir fry on medium-low heat, and fry until the chicken nuggets are free of moisture. This way the stewed chicken is particularly fragrant and does not need to be blanched.
4.
Take out the fried chicken nuggets for later use.
5.
Wash the green onion and ginger, slice it, and wash the pepper aniseed. You can also add other seasonings such as cinnamon and bay leaves. The seasonings can be added according to your favorite taste, or you don’t need to add them. This dish will be especially fragrant when you stew it. It is a special dish. Add appropriate amount of oil to the pan, sauté the pepper aniseed, green onion and ginger, add the fried chicken nuggets and stir fry.
6.
Add soy sauce and stir fry for color, add a little cooking wine and stir fry to remove the fishy smell. Then add an appropriate amount of water, including the clarified water after soaking the mushrooms, add the cleaned mushrooms, bring to a boil on high heat, and simmer for a small amount of time.
7.
When the chicken is basically simmered and the mushrooms are fully simmered, add the wide vermicelli (this is my child's favorite wide vermicelli) and simmer for about 10 minutes, and the vermicelli is ready to be cooked.
8.
The last key step is not to be missed. The coriander is picked, washed and chopped, the garlic and green onions are peeled, washed and chopped, and then added to the pot and stirred evenly before it is out of the pot. It is particularly fragrant. If you go to a restaurant to eat wok stew, you will see this crucial step, and the taste is absolutely different.
9.
After serving it on a plate, the authentic Northeast chicken stew with mushrooms is ready to cook, fragrant but not greasy, so delicious that it can’t stop.
