[northeast] Hazel Mushroom Stewed Chicken

Name: [northeast] Hazel Mushroom Stewed Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 130g Needle Mushroom; 2 pcs Chicken leg; 2 pcs Dried red chili; A tree Green onions; 2 pcs Aniseed; Several pepper; 1 tbsp Soy sauce; a little salt; 2 cloves garlic; 2 tablets Bay leaf; A tablespoon Sugar; 1/2 ginger

by Zhao Jiu

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

[northeast] Hazel Mushroom Stewed Chicken

1. Soak the chicken in cold water and add a little cooking wine. Stand still for 15 minutes.

[northeast] Hazel Mushroom Stewed Chicken recipe

2. Hazel mushrooms are quickly washed twice with cold water, and then placed in a basin to foam with warm water.

3. The foamed needle mushrooms should be picked up cleanly to ensure that the sand is clean.

4. Reserve a bowl of water for foaming hazel mushrooms and set aside.

5. Boil the chicken in a hot pot under cold water to remove the fishy and foam. When blanching, you can put the unused green onion leaves and ginger skin into the blanched water together and discard it.

6. Put a little oil in the pot, cut the green onion into sections, and cut the garlic in half.

7. Warm the oil and strain the chicken nuggets, stir fry, add seasonings and stir fry for a while.

8. To heat the water, add more as much as possible at once. Add light soy sauce and dark soy sauce white sugar, add hazel mushrooms after boiling.

9. Add salt after half an hour. It is not easy to add salt to the chicken too late. Stew stew

10. Simmer on a low heat for about a quarter of an hour, the soup will thicken, and the heat can be turned off.

11. Fill the bowl and start eating.

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