How to make chicken with shiitake mushrooms
Chicken with shiitake mushrooms is a traditional dish. People have always used the vegetarian flavor of mushrooms with the meat flavor of chicken to make it better.
Ingredients: 500 grams of chicken, 30 grams of dried shiitake mushrooms, 1 teaspoon of shiitake mushroom sauce, 20 grams of cooking oil, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, a little bit of sugar, a little bit of salt, 5 grams of ginger, 3 cloves of garlic
1, the chicken washed.
2, chopped pieces in the basin to be used.
3, dry mushrooms soaked.
4, wash the mushrooms, cut, small can not cut.
5, ginger, garlic slices.
6, hot oil in the pot, burst ginger, garlic.
7, put the chicken pieces, stir fry on high heat.
8, put soy sauce, cooking wine, mushroom sauce stir-fried to color.
9, after the chicken pieces evenly coated with sauce, put water.
10: Add the mushrooms after boiling.
11, slow cook for 25 minutes, add a little sugar and salt.
12, high heat juice, out of the plate.
Warm reminder
1, if the time is tight stewing process can also be replaced with a pressure cooker.
2, mushrooms should be soaked in warm water in advance, soak for about 1 hour.
3, Shiitake mushrooms are more likely to absorb salt, to be stewed chicken pieces into the flavor and then add can be.
Home-style chicken stewed with mushrooms
Ingredients main ingredients: a number of chicken
Accessories: dried mushrooms 5-8, 2-4 dates, 1-2 scallions, a little ginger
Seasoning: a pinch of salt
Directions
1, dried mushrooms cleaned, with warm water foam standby (foam time to the softening of the mushrooms, the flavor of
2, do not pour out the water soaking mushrooms, stewed chicken spare.
3, jujube clean, with scissors on both sides of the jujube cut 2-3 under the small mouth (tough skin, cut open to facilitate the flavor out)
4, chicken cut into pieces, put into the pot with water and cook on high heat, to be boiled out of a lot of blood froth quickly out of the pot.
5, with cold water to the chicken pieces on the residual blood foam rinse clean and ready to use.
6, large onion cut into pieces and ginger together in the bottom of a clean pot, on the onion and ginger on top of the rack chicken pieces, in the chicken pieces on top of the rack mushrooms and red dates.
7, pot onions and ginger, chicken pieces, mushrooms and red dates three layers of arrangement, pour the mushroom foam water, the water surface just submerged mushrooms appropriate.
8, add the appropriate amount of salt, small fire stew slowly for more than 1 hour, to be cooked chicken stew out of the pot.
Tips
1, mushrooms must be used to dry mushrooms, the quality should be good, fresh mushrooms flavor than dry mushrooms are much worse.
2, dry shiitake mushrooms should be repeatedly washed many times before foaming, foaming water bottom residue discarded and poured, foaming water stew flavor.
3, dry shiitake mushrooms to choose large better, foaming shiitake mushrooms cut in the middle or in the surface of the shiitake mushrooms to play the cross knife flower.
4, jujube skin is tough, with scissors on both sides of the jujube cut 2-3 small cuts, conducive to jujube flavor out.
5, mushroom foaming water as much as possible to pour a little, to be stewed with soup, less water stew soup is not good.
6, seasoning only salt is good, other stew seasoning do not add, chicken and monosodium glutamate also do not add, otherwise it will cover the original flavor of chicken soup.
How to make chicken stew with mushrooms
Main ingredients: half a chicken. Ingredients: Shiitake mushrooms, green onions, ginger, cooking wine, peppercorns, red chili peppers, salt, sesame leaves, star anise, orange peel, soy sauce, dark soy sauce, cooking oil.
1 we first wash the mushrooms, soak them in water, cut the scallions into segments, ginger cut into ginger slices, standby. 2 the chicken pieces cleaned with a knife and chopped into pieces, the pot to add cool water to the chicken pieces into the pot to cook on high heat, the water in the pot to boil, skimmed off the top of the froth, the chicken pieces fished out of the chicken pieces of the water on the control of the chicken pieces. 3 frying pan to add cooking oil to the heat, the scallion segments, ginger slices, peppercorns, red chili peppers, anise, sesame seeds, and the leaves put into the pan and stir frying, the chicken pieces. The Chinese spice leaves into the pan and stir-fry until fragrant. 4 At this point you can blanch the chicken pieces into the pan, stir-fry evenly, the chicken pieces fried slightly golden brown after adding cooking wine, soy sauce, soy sauce and stir-fry evenly. 5 Preparation of boiling water, the chicken pieces fried almost when the right amount of boiling water poured into the pot, add mushrooms, a small amount of orange peel, and then cover the lid of the pot, the fire is reduced to low to simmer for 10-20 minutes. 6 Lift the lid and put the appropriate amount of boiling water, add mushrooms, a small amount of orange peel, and then cover the pot, the fire into a low heat to simmer for 10-20 minutes. 6 Lift the lid, add the right amount of salt to the pot and stir fry evenly, then try the flavor can be out of the pot.
Steps for Stewed Chicken with Shiitake Mushrooms
Main Ingredients: half grass chicken. Ingredients: 5 mushrooms, 5 red dates, scallions, ginger, star anise, dried chili peppers, cooking oil, cooking wine, soy sauce, dark soy sauce, sugar.
1 first to clean the chicken, chopped into pieces with a knife, the chicken claw tip with a knife to chop off, and then dry water standby. 2 Shiitake mushrooms to remove the tip of the first clean, and then placed in warm water to soak, the shallot cut into segments, ginger cut into slices standby. 3 frying pan to add cooking oil to heat, the chicken pieces into the pan, stir fry until the chicken pieces of the water fried, chicken pieces slightly discolored, in the ginger, green onions, dried chili, star anise together into the pot and stir fry evenly.
4 pot of chicken fried flavor can be added to the appropriate amount of soy sauce, soy sauce to color, stir fry evenly after pouring into the wine, sugar and salt to seasoning, (if you do not control the amount of salt, you can first put some less, the soon to be out of the pot to try to taste the salinity in the addition). 5 to the appropriate amount of boiling water added to the pot, the amount of boiling water must be submerged in the chicken pieces, higher than the chicken in a little bit, and then cover the pot with a lid. Then cover the pot with a lid and stew over high heat.6 After the water rolls, turn the fire into a small fire in the stew for about 10 minutes, time almost when the mushrooms cut into pieces, put into the pot, add the dates, stir fry a little, continue to stew for 8-10 minutes.7 The pot of soup stewed to the soup is rich is you can add the small onions in the stir-fry evenly to try to taste the salty and light, if the taste is light, you can separately in the addition until and your tastes, and you can be served. It can be out of the pot. Note: I chose to use grass chicken to do, because the grass chicken meat thin, less oil, do out of the soup will not be so greasy, in the stewed chicken you can also choose to use the pressure cooker to stew, if you want to do more fresh chicken soup, you can put the salt is not too early in the last chicken soup is about to pot in the time to join the salt, so that the flavor will be more fresh some.