Ingredients: 500g chicken, 50g dried mushrooms, mushroom sauce 1 teaspoon, 20g cooking oil, soy sauce 1 spoon, cooking wine 1 spoon, a little sugar, a little salt, 4 slices of ginger and 3 cloves of garlic.

Specific practice: first, wash the chicken, chop it up and put it in a basin for later use. Soak the dried mushrooms, wash them and cut them. Small mushrooms can be used without cutting them. Then slice ginger and garlic, pour cooking oil into the pot, add ginger and garlic slices to saute until fragrant, add chicken pieces and stir-fry with strong fire, and add soy sauce, cooking wine and mushroom sauce to stir-fry until the color is the highest. Then, after the chicken pieces are evenly wrapped in sauce, put water, add mushrooms after boiling, simmer for 25 minutes, add a little sugar and salt, and then take the juice out of the pot after high fire, so that the stewed chicken with dried mushrooms is ready.

Stewed chicken with dried mushrooms is relatively simple, but some details should be paid attention to in the production process. For example, dried mushrooms are easier to absorb salt, and can be added after the chicken pieces are stewed to taste. It is best to use dried mushrooms for mushrooms, which have a strong taste and taste better than fresh mushrooms. At the same time, the mushrooms should be soaked in warm water in advance, and they can be soaked for about an hour. Before soaking, the mushrooms should be washed with water.