Name: Chicken Stewed with Mushrooms
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Stupid chicken; 200g Hazel mushroom (dried); 4s Shiitake (dried); 250g potato powder; 20g Soy sauce; 15g crystal sugar; 15g salt; 3 segments Green onions; 3 slices ginger; 30g Cooking oil; Some Bay leaf; Some star anise; Some pepper; Some Angelica dahurica; Some Cinnamon; Some Plain Water

Chicken Stewed with Mushrooms

1. Clean the stupid chicken and cut into pieces;

2. Soak the chopped chicken pieces in clean water for about 2 hours to remove the blood;

3. Soak the hazel mushrooms and shiitake mushrooms in clean water and wash them repeatedly;

4. Soak the potato flour in clean water, soak it until soft for later use;

5. Take a piece of gauze and wrap the green onion, ginger, bay leaves, star anise, cinnamon, pepper and angelica dahurica into a seasoning packet;

6. Pour edible oil into the pot and heat to 50% heat;

7. Pour the soaked chicken nuggets into the pot and stir fry until the color changes;

8. After the water is fried, add the dark soy sauce, soy sauce, rock sugar and salt, and continue to stir-fry evenly;

9. Add boiling water to the pot, the amount of water should be less than the chicken nuggets;

10. Add seasoning bag;

11. Add hazel mushrooms and shiitake mushrooms;

12. After the high heat is boiled, turn to medium and low heat, cover and simmer for about 1 hour;

13. Add the soaked potato powder and continue to simmer for 5-6 minutes;

14. When a small amount of soup remains, change it to high heat to harvest the juice;

15. It's ready to be eaten on a plate, it is salty and delicious, and it is very delicious.

Tips:
1. Generally, stewed meat will first blanch the meat, but this dish is not blanched. The purpose is to preserve the internal nutrition of the chicken. At the same time, the unblanched chicken has a better taste and richer taste;
2. Soak the cleaned hazel mushrooms and shiitake mushrooms. There is no need to squeeze the water out of them before putting them in the pot, because the juice of the mushrooms is very delicious, which will increase the umami taste of the mushrooms in the stew;
3. Because it takes a long time to cook, the seasoning bag is packed in advance, otherwise the seasonings such as green onion and ginger will be broken in the pot after a long time of simmering, making it difficult to remove;
4. Don't collect the juice too dry, save a portion of the rice to eat, it's very delicious.