Nanchang Style Country Roasted Local Chicken

Nanchang Style Country Roasted Local Chicken

1. The chicken is cleaned, chopped into small pieces, boiled in boiling water, and set aside.

2. Wash shiitake mushrooms, squeeze dry water, and set aside.

3. The ingredients are ready.

4. Add oil to the wok and heat until 70% hot. Pour the chicken pieces and stir fry.

5. Stir-fry until all the chicken pieces turn white, pour in sweet glutinous rice wine, stir-fry well, then pour the ingredients in Figure 3 and fry them until they are fragrant.

6. Add dark soy sauce, salt, chicken essence, and stir well.

7. Pour in the shiitake mushrooms and stir well.

8. Then pour in 1000 ml of water, bring to a boil, turn to low heat and boil for 40 minutes.

9. After the soup begins to thicken, turn the heat to high heat to collect the juice, and keep stirring until the soup is evenly coated on the chicken nuggets and shiitake mushrooms until the water is dried and the thick soup is left.

Tips:

Traditionally, soaked dried shiitake mushrooms are generally used for shiitake mushrooms, but I think the soaked dried shiitake mushrooms are too strong and completely cover the freshness of the chicken itself, so I prefer fresh shiitake mushrooms, and my husband prefers to use fresh shiitake mushrooms. The chicken is grilled, so I use fresh shiitake mushrooms for this dish.