Grilled Chicken with Mushroom

Grilled Chicken with Mushroom

1. The small mushrooms should be soaked in an appropriate amount in advance. It is best to change the water once or twice in the middle, and wash them well. Then the last soaked mushrooms can be used to cook the chicken. This depends on the amount of chicken. If there is more chicken, put more mushrooms. It's almost 1:1, or less than chicken. At least half of the chicken is required to be delicious.

2. The chicken is half small, and the excess fat and impurities in the abdomen are removed.

3. Chop the chicken into pieces the size of a mahjong tile, rinse with water to remove the blood that has just been chopped out, and dry.

4. The soaked small mushrooms are squeezed into the water and cut with a cross knife, because the mushrooms are thick and not easy to taste. If it is a large shiitake mushroom, it is best to cut into several pieces.

5. Cut the ginger and garlic.

6. Heat the pot, pour in an appropriate amount of oil, pour in the ginger and garlic until fragrant.

7. Pour the chicken nuggets and stir fry. Stir-fry until the chicken skin is slightly burnt, so that it is fragrant, don't stir-fry, just slightly burnt.

8. Pour in the mushrooms and fry for another two minutes.

9. Pour in the right amount of boiling water (the water used for soaking the mushrooms can also be poured), the right amount of salt and light soy sauce to taste. If the water has surpassed the chicken, bring to a boil on high heat and turn to medium heat and simmer for about 10 minutes. Three yellow chicken is easy to cook and does not need to be cooked for a long time. If it is a local chicken, cook it for a while. When the time comes, you can taste a piece of it. If the meat is not rotten, add more water and continue to cook until the meat can bite. At the same time, taste the salty, not enough flavor, then add some salt and light soy sauce.

10. After the chicken is cooked, open the lid to collect the juice, and turn off the heat when it is almost received.

11. The best is the small flower mushrooms, the meat is thick and elastic, and the taste of the chicken is fully absorbed.

Tips:

1. Soak the shiitake or flower mushrooms in advance. If the soak is half soft, wash it, change the water, and re-soak. The water can be used for cooking.
2. The chicken does not need to be blanched, that is, after it is chopped, rinse it with water, wash off the blood, and dry it.
3. Don't open the lid frequently during the cooking process of the chicken. It is best to add enough water in front of it, and if it is boiling water, don't use cold water, because the cold water is directly added, the chicken shrinks, it is not easy to cook, and it is not delicious.