food

Ingredients: 500 grams of native chicken and 6 mushrooms.

Ingredients: ginger, garlic, star anise, shallots and dried peppers.

Seasoning: cooking wine, light soy sauce, light soy sauce, oil consumption, salt and mature vinegar.

Start making

①: Step 1: Clean the rooster, cut it into blocks, put it in a big bowl, add warm water and soak it for 30 minutes.

②: Step 2: Wash mushrooms, slice them evenly, slice ginger and garlic, slice shallots and dried peppers, and put them in a dish for later use.

③: Step 3: Heat the pan and pour the oil. When the oil temperature is 60% hot, pour in the soaked chicken and stir fry evenly until the surface of the chicken is slightly yellow.

④: Step 4: Add ginger slices, garlic slices, star anise and pepper, stir-fry until fragrant, and then pour in a proper amount of warm water.

⑤: Step 5: Add a spoonful of cooking wine, a spoonful of aged vinegar, a spoonful of light soy sauce and a spoonful of dark soy sauce, stir well, and boil over high fire.

⑥: Step 6: Add the chopped mushrooms and simmer for 40 minutes. Then add salt to taste, add chopped green onion and continue to stew for 1 min, then take out the pot and plate.

-The finished product of "Mushroom Stewed Chicken"-

This "stewed chicken with mushrooms" with rich aroma, delicious soup and delicious meat is ready. Faced with such a delicious temptation, did it arouse your appetite?

-Q&A session of stewed chicken with mushrooms-

1. How to choose the chicken as the main ingredient of this dish?

Stewed chicken with mushrooms, the main ingredients of this dish are mushrooms and chicken. However, chicken is the most important part of this dish. Choosing fresh local chicken as the main ingredient is the success of this dish. The perfect combination of the pure flavor of native chicken and the umami flavor of mushrooms will make this dish the "protagonist" on the table.

2. Why should chicken be soaked in warm water instead of blanched?

A: First of all, the main purpose of warm water soaking is to force the blood in chicken to be discharged. In fact, this process is the same as the purpose of blanching chicken. But the biggest difference is that after blanching, the chicken meat will become old and firewood, and the taste is not good. Simply soaking chicken in hot water can also make chicken fully absorb water, which will not affect the taste, and can also make chicken more tender and refreshing.

3. How to grasp the heat in the whole cooking process?

A: First of all, when the chicken is just cooked, use a big fire, mainly to stir-fry the flavor of the chicken and make it more delicious. Secondly, when stewing soup, slow stewing with medium and small fire, on the one hand, can make the chicken stew worse, on the other hand, chicken and mushrooms can fully absorb the soup, making it taste better and taste better.

4. Why didn't cinnamon and fragrant leaves be put in the seasoning?

A: Generally, when cooking pot-stewed dishes, everyone will put a little cinnamon and fragrant leaves to enhance the flavor of the dishes, but I didn't put them in the stewed chicken with mushrooms. The main reason is to prevent the taste of cinnamon and fragrant leaves from affecting the umami taste of chicken. The original native chicken has a unique "fresh flavor" after cooking. Adding too much seasoning will not improve the flavor, but will affect the taste of chicken.

-Cooking skills of stewed chicken with mushrooms-

First sticker: Add chicken when the oil temperature is 60% hot, and the smell of chicken can be quickly fried at high temperature.

Second sticker: Adding a little old vinegar can not only make the chicken fresh and soft, but also prevent the loss of nutrients in the meat.

Third paste: adding a little onion can enhance the fragrance.

The fourth sticker: adding warm water can prevent the chicken meat from turning into firewood, and it tastes softer and tender.

Fifth sticker: Finally, season with salt to prevent the chicken from becoming tender before joining the club.