Ingredients: Chai chicken 1 piece, 8 dried mushrooms, carrot 150g, Jinhua ham 25g, chives 1 piece, 2 pieces of ginger, seasoning: Shaoxing yellow wine 1 spoon (15ml), salt/kloc-.

method of work

1. Please ask the store to slaughter the chicken when you buy it, then wash it and cut it into large pieces when you get home (if the stew is big enough, you can put the whole chicken in the pot). Carrots are washed, peeled and cut into pieces with a thickness of 1cm. Cut the shallot into sections. Jinhua ham is sliced and set aside.

2. Put the dried mushrooms into a bowl, inject 2 cups of warm water and soak for 30 minutes until they are soft. Drain the water and remove the roots. Add Shaoxing yellow wine into a bowl and mix well.

3. Boil the water in the pot with high fire, add the chicken and cook for 5 minutes, then rinse it with cold water.

4. Put chicken nuggets, Jinhua ham slices, ginger and shallots in a stew pot, add 1.5L hot water, stew for 2 hours in water, add mushrooms and carrots, then continue to stew for 1 hour, and finally add salt.

Tips

Stew over water:

The practice of water-proof stewing is a bit similar to steaming, that is, the stewing pot is put into a large pot filled with water, heated, and the ingredients are cooked by water temperature and steam, so that the stewed soup is clearer and sweeter, and the original flavor of the raw materials is preserved to the greatest extent.