Dried Mushroom Stewed Chicken
- Ingredients
- Three-color chickenHalf a chicken
- Mushrooms150g
- OilAppropriate amount
- SaltAppropriate amount
- Fresh Ginger slices Appropriate amountGarlic cloves
- Appropriate amountDoubanjiang sauce
- 1 tablespoon Old soy sauceAppropriate amount
- Chopped green onionsAppropriate amount
- MushroomsStewed chicken
- Steps for preparation 1. Cut half a chicken into pieces and wash it. 2. Boil the chicken in water, then drain off the water.
-
3. Heat oil in a pot, add ginger slices, garlic cloves to stir-fry until fragrant.
-
4. Add 1 tablespoon of doubanjiang sauce and stir-fry together.
-
5. The boiled chicken
-
meat
-
goes into the pot and is stir-fried.6. Stir-fry until the chicken turns firm, then add old soy sauce. 7. Add boiling water.
-
8. Add chopped mushrooms to the pot and stir evenly.
-
9. Add salt, simmer until it comes to a boil.
-
10. After the mushrooms and chicken come to a boil, transfer them into a pressure cooker and cook for 7 minutes.
-
11. After the time is up, open the lid and add chopped green onions to enhance the flavor before serving!
-
Tips
-
1 Mushrooms easily absorb salt, so it's best to add salt after there's some soup.
- 2 For elderly people or children, cooking the dish in a pressure cooker will make it softer and more tender.
-
Shiitake mushrooms can easily absorb salt, so it's best to add salt only after there is some broth.
If this dish is for seniors and children, cooking it under pressure in a pressure cooker will make it softer and more tender.
