Roast Chicken with Mushrooms
1.
Wash the chicken nuggets in clean water and put them on the plate for later use
2.
Rinse dried shiitake mushrooms with clean water to remove dust on the surface, soak them in warm water. Drain the water after soaking and set aside
3.
Cut the green onion, ginger and garlic
4.
The required star anise, cinnamon, bay leaves are ready
5.
Heat the pot and pour in the cooking oil, add the onion, ginger, and garlic until fragrant.
6.
Pour the chicken nuggets, stir fry and add the aniseed
7.
Stir until the surface discolors and the skin tightens.
8.
Pour the shiitake mushrooms and stir fry
9.
Add appropriate amount of cooking wine, light soy sauce, dark soy sauce, a little sugar, and stir-fry evenly, and stir-fry as much as possible for a while.
10.
Pour a bottle of beer (beer can make the meat soft and glutinous and taste more delicious), turn to a low heat and stew
11.
Simmer on low heat for 25 minutes, then turn to high heat to collect juice
12.
Add a little salt to the soup until it is thick. Sprinkle the chicken essence into the chopped green onion and leave the pot.
Tips:
Shiitake mushrooms should be soaked in warm water in advance, which takes an hour. Soy sauce and light soy sauce have a salty taste, add refined salt appropriately
