Mushroom Stewed Chicken Nuggets Main Ingredients: 1 tender chicken (1000g) Side Ingredients: 50g dried shiitake mushrooms, 25g bean curd, 1 teaspoon (5g) peppercorns, 1 teaspoon (5g) refined salt, 50g ginger, 10g scallions Seasoning: 1 teaspoon (5g) chicken seasoning, 2 teaspoons (10ml) cooking wine, 2 teaspoons (10ml) soy sauce, 25g icing sugar, 50ml oil, 2 star anise Method: 1. Soak in warm water for 30 minutes or more, rinse well and set aside.　2. Wash the whole chicken, cut off the head, wings and feet to the shin, then cut the chicken in pairs, chop the chicken into long 3 cm, 2 cm wide rectangles, and chop the head, wings and feet into 3 cm segments as well.　3. high heat frying pan, under the oil is hot, and then the chicken pieces into the hot frying pan stir-fry, to be chicken hardened and discolored, add cooking wine and ginger, bean curd, peppercorns, stir-fry until the water gradually dry overflowing flavor, that is, add the right amount of water (not over the surface of the chicken), put a small amount of salt, soy sauce and rock sugar, star anise.　4. Cover and simmer to six or seven mature, and then add the mushrooms with about 15 minutes to cook, and then add green onion and chicken essence can be.

Tips: 1, dry mushrooms should not be soaked in cold water, because the fresh flavor of mushrooms is due to the presence of ribonucleic acid, only with warm water soak dry mushrooms, it is not easy to lose the fresh flavor. If you add a little sugar to the warm water in which the mushrooms are soaked, the flavor of the mushrooms will be more delicious after cooking.

2. When selecting fresh shiitake mushrooms, it is better to choose mushrooms with plump umbrellas, creamy-white insides, short and thick stalks, and thick flesh. Before fresh shiitake mushrooms are put into the pot, they should be blanched in boiling water to remove the characteristic grassy flavor of mushrooms.