Stewed Chicken with Mushrooms

Name: Stewed Chicken with Mushrooms
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Grass Chicken; 10 Shiitake Mushrooms; 2 sections Green onions; 3 slices ginger; 1 piece star anise; 1 piece Dried chili; 1/2 Red pepper; a little Chives; Some Cooking oil; Some Cooking Wine; Some Soy sauce; Some Sugar; Some salt

by Beautiful home

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I went to the countryside and bought a grass chicken, half a broth and half a braised chicken. They were all paired with shiitake mushrooms, because their deliciousness was mixed together and the scent became stronger.

The Qixi Festival is our Chinese Valentine’s Day. Here is an authentic home-cooked dish. In fact, the taste of home is so simple and memorable. It needs to be collected carefully. When I got off work yesterday, I heard the little girl talk about the Qixi Festival in the elevator. When making arrangements, many married people said that it was exclusive to unmarried friends and had nothing to do with them. In fact, getting married also has the right to be romantic. Of course, it does not have to be in a high-end western restaurant, nor does it necessarily have to be accompanied by flowers. As long as there is love in the small kitchen at home, the warm and happy taste can be created. "

Stewed Chicken with Mushrooms

1. Wash the grass chicken, control the moisture and cut into pieces

2. Rinse the mushrooms with water and soak in warm water.

3. Slice the ginger, cut the green onion into sections, and cut the red pepper into diamond shapes. Remove the soaked shiitake mushrooms and rub the stems in running water to clean them. Filter the water for soaking the shiitake mushrooms and set aside (forgot to shoot the red pepper and green onions).

4. Pour a little oil into the pan, and stir-fry the chicken pieces when the oil is hot.

5. Stir-fry until the color changes, add ginger, green onion, dried chili, and star anise together and stir-fry.

6. Add light soy sauce, dark soy sauce, stir-fry and add a little cooking wine, sugar and salt to taste (the light soy sauce is quite salty, so add less salt, and you can adjust it before serving)

7. Pour the filtered shiitake water until the chicken pieces are completely submerged by about 2cm.

8. Bring to a boil and simmer over medium-low heat. When the meat is about 8 minutes old, add the mushrooms and simmer together.

9. Continue to simmer until the soup is thick, add the red pepper and shallots, mix well and you can get out of the pot.

Tips:
1. If the time is tight, the stewing process can also be replaced by a pressure cooker, but at least the process of collecting the juice should not be saved. The meat wrapped in a thick sauce is more delicious.

2. The mushrooms should be soaked in warm water in advance, about an hour or so can be soaked. Before soaking, the mushrooms should be rinsed with clean water to remove the surface dust. After the water is soaked, the clear part of the mushrooms is filtered and the clear part of the top is used for cooking.

3. Shiitake mushrooms are easier to absorb salt, so add them after the chicken nuggets are stewed.