Corn with ribs with soup, in everyone's mind, has been so classic ah! This is in the "vegetarian love beautiful soup" in the Guangdong area, especially obvious. The reason why people like to use corn in soup is largely because soup can bring the crunchiness and sweetness of corn to the extreme. Here, there is another way to keep the corn crispy, sweet and tender while adding a saucy flavor that enriches its taste and texture~

In this dish of chicken stewed with shiitake mushrooms and corn, both the meat and the vegetables are famously the protagonists ah. Here, I especially want to praise the corn, put its bright yellow color into the pot, even the saucy chicken is not as eye-catching as it is ~ plus the green and red bell peppers to go with it, this dish, it can be said that it is a superb face value! Divine face value, of course, also need to have good taste and good flavor to match! So here the little master also mention a little bit of the choice of ingredients ~ just like the soup, corn is best sweet corn, eat more crispy and sweeter. And the kind of sticky corn, due to its low sweetness and sticky texture, is more suitable for direct steaming or making tortillas. In addition, I purposely picked chicken thigh meat stewed chicken, the meat is full, the texture is more flexible ~

Let's look at the detailed production steps. 1. soak dried mushrooms in advance; garlic slices; ginger slices; cut dried chili peppers into small pieces; corn into small pieces; chicken thighs washed and cut into small pieces spare 2. pour oil into the hot pot, add rock sugar to saute until it melts, add the chicken thighs, stirring, coloring 3. Stir fry evenly, then add dried chili peppers, ginger, garlic, star anise and cinnamon, stir fry evenly.4. Pour in soy sauce and soy sauce, stir fry evenly, stir fry evenly.5. Add corn and and soaked mushrooms, stir fry evenly, add an appropriate amount of water, cover and simmer for 20 minutes.6. Finally, pour in green peppers, red peppers, salt and thirteen spices, stir fry evenly.

The yellow corn, red and green peppers, black and brown mushrooms, and the saucy chicken pieces are rich in color and flavor. The chicken absorbed the sauce full of flavor in one bite. The meat was softer, tender, succulent and slightly chewy. The corn was crunchy and sweet, the mushrooms were thick and juicy, the peppers were tender... With every bite, happiness skyrockets~

What makes a classic dish a classic is, of course, its uniqueness. But sometimes, it's good to think differently, and perhaps pair it with a new dish that also has a different flavor.