Home-style Carrot Shiitake Chicken Recipe

Lu radish, it is not only rich in carotene, but also contains vitamin B1, vitamin B2, calcium, iron, and phosphorus. Because of the anticancer effects of vitamin B2 and folic acid in carrots, frequent consumption can enhance the body's cancer-fighting ability, so it is called "the vegetable to prevent cancer".

In our household, because it has a long shelf life and Aombao likes it, there is always a place for it in the refrigerator. The carotene in radishes can only be absorbed by the human body when dissolved in oil, making it an excellent pairing with meat dishes. Erlang often cooks radishes by stir-frying, braising, and making soups.

This weekend, while cleaning the refrigerator at home,apricot mushroom and chicken were found,roast chicken, having eaten apricot mushroom roast chicken, but not apricot mushroom and radish roast chicken...Rice-smart women who want to be lazy will cook all three together; this is a very common dish, with carrots and apricot mushrooms becoming even more delicious after absorbing the oil from the chicken. Even Aombao, who usually loves meat, thigh, also loves it..

　　. Ingredients

Main ingredients 800g of free-range chicken, 200g of carrot, 130g of apricot mushroom, fresh ginger 15g, dried chili peppers 5 pieces, star anise 1 piece, cinnamon a small piece, cooking wine 10ml, dark soy sauce 10ml, salt 3g, chicken essence 2g, green onion 2 stalks, and sweet basil . Steps 1. Prepare all the ingredients. 2. Rinse the free-range chicken and cut it into pieces.3. Cut the apricot mushroom and carrot into dice, slice the ginger, rinse the dried chili peppers, star anise, and cinnamon to remove dust. 4. Heat a wok with chicken fat and stir-fry.

5. After releasing the oil, add more cooking oil, ginger slices, dried chili peppers, star anise, and cinnamon.

6. Stir until fragrant before adding the chicken pieces.

7. Continue to stir-fry until the skin contracts; pour in 10ml of cooking wine to remove the fishy smell along the edge of the pan.

8. Add 10ml of dark soy sauce for flavor enhancement and stir well.

9. Stir until the chicken is slightly browned.

10. Pour in enough hot water to cover the ingredients and simmer for about 15 minutes.

11. Add the diced apricot mushroom and carrot; continue to cook for another 15 minutes, until the sauce has reduced by half.

12. Season with 3g of salt.

13. Season with 2g of chicken essence, then turn up the heat to reduce the sauce.

14. Add green onion segments and sweet basil; turn off the heat.

15. Finish cooking using residual heat by flipping the ingredients in the pan.

16. Finished dish image.

17. Finished dish image.

Tips

1: Skip step 4 if you don't have chicken fat.

2: Skip sweet basil if it's unavailable.

Rice-creative Erlang, while stir-frying the chicken pieces, saw sweet basil in a pot on the balcony and picked some to add, hahaha.

.

2: The free-range chicken already has enough flavor; do not add too much spice.

Without chicken fat, skip step 4.

If you don't have coriander, ignore it as well. The fairy only picked a bunch of coriander from the pot on the balcony when she saw it while avoiding smoke during the simmering of the chicken pieces...

There is no need to add excessive spices; the flavor of free-range chicken is already very fresh.