Dried Mushroom Stewed Chicken
- Ingredients
- Chicken legs400g
- Water-softened Mushrooms200g
- OilAppropriate amount
- SaltAppropriate amount
- Old-soy sauceAppropriate amount
- Raw GingerAppropriate amount
- Spring onionsAppropriate amount
- GarlicAppropriate amount
- Perilla seedsAppropriate amount
- Star aniseAppropriate amount
- VinegarAppropriate amount
- Mushrooms FineAppropriate amount
- SugarAppropriate amount
- Rice wineAppropriate amount
- Mushrooms Stewed chicken Steps for making
-
1. Wash and soak the mushrooms in water
-
2. Take the chicken legs, cut a slit on one side, then cut around the base
-
3. Pull vertically to easily remove the bone
-
4. The bone can be removed cleanly this way
-
5. Cut the meat into large chunks Chicken 41. Boil water in a pot
-
Pot with boiling water
-
2. Put the chicken in the pot
-
Boil until it changes color, then remove
-
Prepare ginger and garlic
-
Heat a little oil in a pan
-
Add ginger and garlic to stir-fry until fragrant
-
Stir-fry with the cooked and drained meat
-
Add a small amount of old-soy sauce and stir evenly
-
Pour water over the chicken to cover it
-
When the water boils, add a little rice wine
-
Add an appropriate amount of vinegar
-
Add an appropriate amount of sugar
-
18.Add perilla seeds and star anise, then bring to a boil Casserole with
-
17. Put the water-soaked mushrooms in the casserole Fire up, then reduce heat to simmer for 30 minutes. Simmer for 30 minutes on low heat
-
20. After simmering, add an appropriate amount of salt and mushroom flavor enhancer to season
-
Chop the spring onions into fine pieces
-
Add chopped spring onions, turn off the fire, serve immediately
- Tips
-
The chicken legs are tender, so there's no need for a long boil. Remove them once they've changed color and skim off any foam. To save time, after stir-frying, you can place it in a pressure cooker to cook quickly.
