The Northeastern’s Favorite Chicken Stewed with Mushrooms and Potatoes

Name: The Northeastern’s Favorite Chicken Stewed with Mushrooms and Potatoes
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Native chicken; 100g Meat mushrooms (dry); 2 (small) potato; 5 Mi Hu; a little salt; 1/2 root Green onions; 3 slices ginger; 1 piece star anise; 2 tablespoons Cooking Wine; 2 tablespoons Vinegar; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce

by Original Life•Home

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

It’s been a long time since I stewed soup for my son. Today, I will stew chicken soup with local chicken and Dendrobium, and then stew mushrooms and potatoes, my husband’s favorite.

The Northeastern’s Favorite Chicken Stewed with Mushrooms and Potatoes

1. Wash a local chicken, it is best to soak it in water for more than 2 hours, put it in a pot, add green onion, ginger and Dendrobium, and simmer for 1 hour, with a froth in the middle, take out and chop into small pieces after an hour

The Northeastern’s Favorite Chicken Stewed with Mushrooms and Potatoes recipe

2. Pour oil in the pan, add potatoes and fry to change color

3. Pour the chicken nuggets and stir fry to get moisture

4. Add cooking wine, aged vinegar, light soy sauce, soy sauce, oyster sauce and stir fry to create a fragrance

5. Add a small amount of water to boil, add in the mushrooms soaked in advance, then pour in the mushroom water, and simmer until the ingredients are soft and rotten, add a proper amount of salt before cooking, and collect the juice over high heat.