Chicken (native chicken, domestic) 800g hazelnut mushroom100g.

Seasoning salt 1/2 teaspoons of ginger, 3 slices of garlic, 4 cloves of star anise 1 3 dried peppers, 2 tablespoons of light soy sauce, 2 tablespoons of scallion 1 2 teaspoons of pepper powder 1/2 teaspoons of vegetable oil.

Stewed mushrooms with chicken.

1. Prepare the ingredients. Wash the surface of dried hazel mushrooms with running water, then soak them 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 into pieces. Add cold water to the pot, 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 later use.

5. Heat the oil in the pot, add the scallion, garlic, ginger, star anise and dried Chili, and stir-fry until fragrant.

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

7. Add soy sauce and pepper powder and stir well.

8. Spread the hazel mushrooms on the chicken pieces, then pour the water soaked in 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.