Stewed Chicken with Mushrooms
by Scarlett WH
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Prepare the ingredients, cut the chicken drumsticks, shiitake mushrooms and carrots into pieces;
2. Heat a pan, add a little oil, add ginger onion, star anise and bay leaves and stir fry;
3. Stir-fry the aroma and add the chicken thigh pieces;
4. Continue to stir-fry until the chicken pieces are discolored and the skin is slightly yellowed. Add cooking wine and soy sauce;
5. Stir fry the chicken thigh pieces and add in the shiitake mushrooms, a small amount of oyster sauce and water;
6. Bring to a boil on high heat, turn to low heat, cover and cook for ten minutes;
7. Add the carrot cubes and cook for ten minutes;
8. Add seasonings such as salt and pepper;
9. After stirring evenly, collect the juice on high heat;
10. Put it into a bowl.
Tips:1. Cut the chicken thighs into pieces of appropriate size. At the same time, cut the mushrooms into two halves, and cut the carrots into hob pieces for later use;
2. When frying chicken nuggets, sauté ginger and spring onions and other aniseed first, then stir-fry the chicken nuggets until the surface of the chicken nuggets is slightly burnt, so that the fat in the chicken skin will be fried out;
3. At this time, add cooking wine and soy sauce and stir fry to make the chicken pieces color. When cooking, add proper amount of oyster sauce and water to make the taste more fresh;
4. Shiitake mushrooms are resistant to cooking. Cook the mushrooms first, and then add the carrots ten minutes later. This will prevent the carrots from becoming too rotten and incomplete. After adding them, cook them for another ten minutes;
5. The chicken is relatively easy to cook, and it does not take too long. Finally, add salt and other seasonings and heat up the sauce.
