Name: Little Rooster Stewed Shan Zhen
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 cock; 150g Mountain mushroom; Some Green onion ginger; 2g pepper; 1 piece star anise; 10g oil; 10g salt; 10g Soy sauce; 5g Vinegar; 10g Cooking Wine; 5g Oyster sauce

Little Rooster Stewed Shan Zhen

by Minger Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

Today, let’s talk about chicken. Chicken contains vitamin C, E and other trace elements. The protein content is also very high, and the digestibility is high. It is easy to be absorbed and utilized by the human body. It has the effect of strengthening the body and strengthening the body. And a very important point is that it is a warming and tonic ingredient, which is especially suitable for spring consumption in love with fire. Chicken meat is tender, delicious, and inexpensive, but it is much cheaper than pork, beef and mutton, and has no special taste, which is acceptable to most people. Chicken is suitable for a variety of cooking methods, including hot stir-frying, stew, and cold salads. Today, Minger will share with you the stewed small cock with Shanzhen, it tastes really good, let’s try it together.

Little Rooster Stewed Shan Zhen

1. The little roosters that I buy now are chopped into pieces by the shop owner, and they are washed very clean, and they can be cooked directly when they go home. Put the chicken nuggets in a pot under cold water and put some cooking wine to remove the fishy. After boiling, remove them and rinse them with clean water, so that the treated chicken nuggets are very clean and not fishy.

2. Heat up the pot and heat the oil, add the green onion, ginger, pepper, and star anise in the oil to burst the fragrance.

3. Add the processed chicken nuggets and stir-fry to get the fat, so that the chicken and bones are free from the bones, and it is very fragrant and not fishy.

4. Add light soy sauce and vinegar to change color and freshness.

5. Pour in an appropriate amount of water and simmer.

6. Turn the high heat to a low heat, simmer for about half an hour, simmer until the chicken is mature, and add the mushrooms that have been soaked in advance.