condiments

Chicken (native chicken, domestic) 800g

Hazelnut mushroom (dry)100g

condiment

salt

1/2 teaspoons

energy

3 tablets

garlic

4 petals

Eight angles

1 piece

Red pepper

three

Light soy sauce

2 tablespoons

Very pale blue.

1 segment

Chinese prickly ash powder

1/2 teaspoons

vegetable oil

2 tablespoons

Skills in using materials

Add the bag when adding water to stew.

Mixed with mushrooms, the meat is fragrant.

Stewed mushrooms with chicken.

1. Prepare food. Rinse the floating soil on the surface of dried hazel mushrooms with flowing water, then soak it in warm water for 20 to 40 minutes, then squeeze out the water and cut off the hard roots with kitchen scissors.

2. Soak the hazel mushroom in water and let it stand until it is clear.

3. Wash and drain the chicken and chop it. Add cold water to the pot, and then put the chopped chicken into the pot.

4. After the fire is boiled, continue to cook for 3 minutes, skim off the floating foam on it, and then take out the chicken pieces and control the water for use.

5. Heat oil in the pot, add onion, garlic, ginger, star anise and dried Chili, and stir fry.

6. Add the chicken pieces and stir fry until the surface of the chicken pieces is slightly burnt.

7. Add soy sauce and pepper and mix well.

8. Spread the hazel mushrooms on the chicken pieces, then pour the water soaked by the hazel mushrooms into the pot and season with salt.

9. stew for 30 to 40 minutes until the chicken pieces are soft and rotten.

Extra skills

When adding water to stew the soup, add Le Jia thick soup treasure. The soup is soft and bright, even the mushrooms are delicious.