Stewed Chicken with Mushrooms in Red Wine
1.
Prepare the raw materials
2.
Soak the mushrooms in advance and clean them
3.
3 Clean up the chicken, cut into pieces, and cut the ginger into slices
4.
Heat the pot and add some olive oil to 70% heat, add the chicken pieces and stir fry, add some salt, a little light soy sauce, black pepper, and fry for a while
5.
Add red wine and ginger, and cook while turning slowly, cook for about three minutes
6.
Add shiitake mushrooms and cook while turning, cook for two or three minutes
7.
Add boiling water and boil again
8.
Turn to the pressure cooker, adjust to the soup position, adjust the pressure to gear 3, start the soup, and automatically decompress when the time is up, or you can manually decompress
9.
The nutritious and delicious red wine stewed chicken is ready
Tips:
1. The local chicken I use is made with red wine, so it is not blanched, which saves the loss of nutrition;
2. When the chicken is cut into pieces, try to remove the fat oil of the chicken, and it is best to remove the oil on the surface after the soup is simmered;
3. In the frying process, the time for each step is as long as possible, so that the meat is more flavorful;
4. The water should be squeezed out before the mushrooms are put into the pot, so that the mushrooms will taste better, and the water for soaking the mushrooms can be added at the same time as the boiling water;
5. Use pressure cooker to cook soup, don't put too much water, because there is almost no loss of water.