Stewed Chicken with Mushrooms

Name: Stewed Chicken with Mushrooms
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Three Yellow Chicken; 8s Shiitake Mushrooms; 1 piece ginger; 5 cloves garlic; 1 piece Dried shallots; 5 pieces Green onion; 3g starch; 3 tablespoons Very delicious; 2 tbsp Oyster sauce; 1 tbsp Cooking Wine; 2g salt; 1g White pepper; Some oil

by Coffee Private Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The most important thing about the success of the mushroom stewed chicken is that the chicken is fried first and then stewed. The fried chicken is oily and fragrant, and does not feel watery. Whether it is presentation or taste, it adds a lot of points. "

Stewed Chicken with Mushrooms

1. Collection of ingredients.

2. Chop a half of the three yellow chicken, tear off the lymph on the neck of the chicken, remove the lungs, soak in clean water for 30 minutes, change the water twice in between to soak the blood.

3. Drain the water.

4. Marinated chicken: 2 tablespoons of extremely fresh, 1 tablespoon of oyster sauce, 2 grams of salt, 1 gram of white pepper, 3 grams of starch.

5. Grab well and marinate for 20 minutes.

6. Soak the Xiangru in salt water for 10 minutes to get rid of the earthy smell. You can also soak the sundries in the umbrella, clean it, and squeeze out the water.

7. Cut into pieces for later use. Xiangru should be cut into large pieces, not slices or small pieces. The particles are too small. After simmering, they are extremely soft and have no crunchy taste.

8. Prepare the ingredients: cut the ginger into pieces, cut the dried shallots into pieces, and cut the scallions into strips. Prepare bowl of juice: 1 tablespoon of extremely fresh, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, stir well and set aside.

9. Frying chicken: Heat oil in a wok, add chicken to medium heat and fry until golden brown and fragrant, set aside.

10. Save the chicken oil in the wok, sauté the ginger and shallots, and fry for 1 minute, then add the garlic and sauté until fragrant, add the fragrant ru and stir evenly.

11. Pour in a bowl of juice and stir fry for 2 minutes.

12. Add half a bowl of boiling water (a small rice bowl) and simmer the Xiangru for 2 minutes, then pour in the chicken and simmer for 5 minutes.

13. Turn on high heat to collect the juice, pour in the scallions and stir fry evenly. The fragrance is overflowing, and the mouth is drooling.

14. Finished picture.

15. Finished picture.

16. Finished picture.

Tips:
1. Because we want to marinate the chicken to taste, we use the soaking method to remove the blood water, soak it sufficiently, rinse it cleanly, wash until the water is clear and the chicken is white, remember to drain the water, more water will dilute the flavor of the seasoning and reduce the seasoning.
2. Xiangru soil has a strong fishy smell, and the smell is too strong, so it should be soaked in salt water to remove the smell and sterilize it.
3. The chicken should be fried until the moisture is dry and burnt. Only when it is thoroughly fried can the flavor of the dish be guaranteed.
4. Xiangru also needs to be fried with chicken fat. After hanging out the aroma of Xiangru, add the chicken. After these two steps, you will get a pot of fragrant and delicious Xiangru stewed chicken with a little seasoning.
5. Add a little starch when marinating chicken, which can effectively lock the flavor of the seasoning and the moisture of the chicken, and it tastes fresh and smooth. An indispensable step, everyone should keep in mind.
6. If you have enough time, you can choose dry fragrant ru, soak your hair sufficiently, and don’t pour out fragrant ru water and use it to stew fragrant ru chicken. The taste will be better.
7. Friends who like to eat spicy food can add chili or millet to enhance the flavor and color.