1. Soak the hazel mushrooms in water in advance
2. One whole chicken leg is chopped up. If you use a drumstick, you will need to buy a few more
3. Put cold water in the pot, put green onion and ginger and cooking wine
4. Add chicken legs and blanch
5. After it's cooked, take it out and put it in cold water
6. Green onion, ginger, dried chili aniseed and a material bag. I don’t have dried chili so I used a Chaotian pepper instead. You can buy this kind of ready-made material in the material bag.
7. Put oil in the pot. You can put more oil in the stew. Don’t tell me it’s unhealthy. We don’t eat like this every day.
8. Fry the chicken
9. After sautéing, add all the spices except the material bag
10. Put salt
11. Put pepper powder
12. Add the braised soy sauce to mix, put light soy sauce, cooking wine, sugar and continue to stir fry
13. Stir-fry for a minute or so. Pour the chicken seasoning into the rice cooker and throw it into the bag until it reaches the water and the water exceeds the chicken.
14. The steaming function of the rice cooker will stew for half an hour. If it is a dumb chicken, it will stew more
15. Boil the hazel mushrooms with hot water
16. Boiled in cold water, dry water
17. Put it in the chicken, about 15 minutes after the chicken has been simmered, and then simmer together for another 15 minutes.
18. Out of the pot, start
Tips:It is best to use dried mushrooms for mushrooms, because dried mushrooms have basically no moisture and can better absorb chicken soup and taste better. If not, use shiitake mushrooms or oyster mushrooms, but enoki mushrooms will not work.
The meat should be blanched in a pot under cold water, so that the blood in the meat can come out. If the hot water is in the pot, the meat outside will be tight, and the blood will be locked. Comment, I am willing to answer for everyone. I am not a chef, I am just a serious foodie.
