1. Cut the prepared shiitake mushrooms, dried shallots, green onion ginger and coriander, as shown in the picture
2. Cut chicken thighs, (I like to cut small ones, easy to cook and tasty)
3. Add oil in a hot pan and fry ginger, shiitake mushrooms and dried shallots to taste.
4. Then put the chicken thighs down and fry until the color changes
5. Finally, add oyster sauce, soy sauce, and salt to fry together. Put 1/4 bowl of water and simmer. When the water is boiled, add it to the pot on the induction cooker and simmer slowly. The amount of 800 will be enough, and the simmer will be enough for 10 minutes. Stir fry, otherwise it will stick to the pan
6. The stew is almost dry and ready to serve, and the delicious mushroom stewed chicken is out of the oven
Tips:The shiitake mushrooms are dried. Soak them for a few minutes. It’s enough to soak them until they are soft. I haven’t tried the raw shiitake mushrooms. They may taste fresher. You must fry them in a wok for a few minutes. The dried shallots are sautéed and fragrant, and they are simmered on the induction cooker, so that the fragrant is much more fragrant, and it almost tastes a little when simmered directly in the induction cooker
