Stewed Chicken with Tea Tree Mushroom

Name: Stewed Chicken with Tea Tree Mushroom
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 only Chickens; 40g Tea tree mushroom; 3 tablespoons Vegetable oil; 1.5 teaspoons salt; 1 teaspoon Sugar; 1 teaspoon Soy sauce; 1 teaspoon Cooking Wine; 2 tablets ginger; 3 cloves garlic; 1/2 bowl Water starch

by Duoyun 3602

4.7 (1)

Favorite

9

Difficulty

Easy

Time

1h

Serving

2

It is not an exaggeration to say that Qingyuan chicken was once the representative of Guangdong chicken. The chicken bred in the beautiful place is firm and sweet, and tastes even when chewed. The local farmers in Qingyuan mainly raise chickens by stocking, and they are often in a state of exercise, so they are small, thin-headed, short-footed, and have soft bones. The subcutaneous fat is less and not too fatty.

Stewed Chicken with Tea Tree Mushroom

1. Remove the mycorrhiza in advance and soak the tea tree mushroom in clean water for about 3 hours

2. Cut the chicken into pieces, wash and soak in clean water for half an hour, and change the water twice halfway

3. Cut garlic and ginger

4. Stir ginger and garlic in a hot oil pan

5. Add chicken nuggets and stir fry

6. Cook a little cooking wine

7. When the chicken nuggets are golden, add tea tree mushrooms and stir fry

8. Add the water of the mushrooms to the pot, turn to a boil, cover and simmer on a low heat

9. When the water is almost dry, add white sugar for freshness, add a little dark soy sauce for toning, add salt and stir-fry evenly

10. Add the water starch to the high heat to collect the juice and it will be out

Tips:
1. Don't put too much oil when sauteing ginger and garlic, because the chicken will produce oil when frying;
2. It is best to choose a small chicken, and the meat is smoother and tender.