Stewed Chicken with Corn Mushrooms

Name: Stewed Chicken with Corn Mushrooms
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 cock; 2 sticks (frozen cooked) Sticky corn; 30g Red mushroom; 10g Soy sauce; 5 grains pepper; 8g Cooking Wine; 1g Chicken Essence; Some salt; Some chopped green onion

by Little Grassroots Family Food

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

In the farmhouse restaurant, one of the dishes we often eat is the free-range stupid chicken stewed with mushrooms or corn potatoes. Everyone loves it very much. Everyone asks me how to make it. I have always wanted to organize a recipe (the backlog is over Hundreds of recipes have not been organized. At present, as long as I have time, I can organize and publish several articles a day. If you like my recipes, pay more attention to it and you can see them one after another. The chicken is too big. I made it twice. This is the picture made for the second time (the picture made for the first time, I don’t know where it was stored, it was a stewed rooster, no corn). This dish, In addition to the special fragrant chicken, another feature is that the corn sucks up the chicken soup. It is so delicious that you don’t want to stop. The rhythm of gaining weight is out of control. Let’s finish eating before losing weight. Don’t be afraid of getting fat.

Ingredients

1/2 Cock
2 sticks (frozen cooked) Sticky Corn
30g Red Mushroom
10g Soy Sauce
5 grains Pepper
8g Cooking Wine
1g Chicken Essence
Some Salt
Some Chopped Green Onion

Stewed Chicken with Corn Mushrooms

1. Soak the chicken in clean water, change the water several times, soak the mushrooms in advance, and defrost the corn (frozen in the refrigerator, preferably fresh).

Stewed Chicken with Corn Mushrooms recipe

2. Cut the corn into inch pieces (as shown in the picture).

3. Add bottom oil to the pot. When the oil temperature is 60% hot, put the blood-controlled chicken in the pot and stir fry for a while until the oil becomes yellow.

4. When the temperature in the pot is high, stir fry with cooking wine to remove the smell, then add green onions and soy sauce and stir fry.

5. Warm hot water (if you don't add cold water, the chicken will shrink suddenly, which will affect the taste). I add a lot. Stupid chickens don't like to be cooked. If you use meat chicken, you don't need to add so much water. Bring to a boil and simmer slowly.

6. When the chicken stew is mature, add corn and mushrooms, add appropriate amount of salt and five-spice powder, and continue to simmer on a low heat in a covered pot.

7. When it's cooked, collect the juice over high heat, save some soup for deliciousness, turn off the heat and add chicken essence.

Tips:
The water should be warmed, and add enough at one time. Half a rooster (you can use hens or chicken legs instead), 2 sticks of corn sticks (frozen cooked), 30 grams of red mushrooms (other mushrooms can be substituted)