Simple Braised Chicken with Mushrooms
by Rice sprouts
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Chop the chicken into small pieces, blanch it in boiling water, and rinse off the foam for later use;
2. Remove the stalks of the shiitake mushrooms, wash and cut two knives into 1/4 pieces for later use;
3. Prepare a little rock sugar, crack the ginger, peel the garlic, and tie the green onions into knots;
4. Adjust the oyster sauce and light soy sauce into juice for later use;
5. Put a little oil in the wok, lower the heat, and boil the sugar with rock sugar; (For the method of boiling the sugar, see: http://home.meishichina.com/space-54288-do-blog-id-41072.html)
6. After the sugar color is boiled out, pour the chicken nuggets and stir fry;
7. Add ginger and garlic and fry for 5 minutes;
8. Put oyster sauce and light soy sauce;
9. Add shiitake mushrooms and stir well;
10. Turn into the electric pressure cooker, add a small bowl of broth or water, put the onion knots, and select the "chicken/duck" button;
11. After pressing in the pressure cooker, return to the pot to collect the juice;
12. After the soup is thick, it can be out of the pot!
Tips:With oyster sauce and light soy sauce, plus the umami flavor of chicken and shiitake mushrooms, there is no need to add salt and chicken essence! Already as gray as it is, it is always dripping with fresh birds! Is not it simple? The taste is extremely delicious!
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