Main ingredients: 8 chicken wing roots (commonly known as thighs), dried shiitake mushrooms 1 handful (a hand full of so much)
Instruments: carrots 2 small roots, cucumber 1 root, green pepper 2 small roots (smaller green pepper, if you are buying a large with half a root or so), 1 garlic, 1 small piece of ginger, scallions, a small amount of
Seasonings: water, cooking wine, light soy sauce, light soy sauce, oyster sauce, cooking oil, Salt in moderation
--Start to make--
①: first one night in advance of the dried mushrooms into a large bowl with enough water to quickly scrub 2 times to wash the surface of the dust, and then add 500 ml of water into the refrigerator freezer to soak! Soak the mushrooms for about 8 hours. -(Note: It is better to soak the mushrooms in room temperature water and put them in the refrigerator for a longer time, do not soak them in hot water, otherwise the flavor and nutrition of the mushrooms will be lost).
②: the chicken wing root cleaned and chopped into suitable small pieces, carrots, washed and cut into small pieces, garlic pat loose peeled and diced, ginger peeled and shredded, green peppers peeled and deseeded small slices, cucumber washed and cut into small pieces, standby. -(Note, here carrots and cucumbers are cut into small pieces, not sliced and shredded, otherwise it will be stewed too soft without taste).
3: Start a pot to add the right amount of cooking oil shaking pot to moisten the pot, the oil temperature of 6 into the heat under the garlic granules quickly fried garlic flavor.
4: After smelling the garlic aroma, add the chicken pieces and stir-fry quickly over medium heat until browned and set, add the ginger and continue to stir-fry ginger, then cook 1 tablespoon of cooking wine to enhance the aroma and remove fishy smell, 1 tablespoon of dark soy sauce to increase the color and aroma of the sauce, 1 tablespoon of soy sauce to enhance the freshness of the taste, 1 tablespoon of oyster sauce to enhance the taste of flavor and aroma. -(Note that all the seasonings here should be added directly to the chicken and stir-fried well, which is a key prerequisite to ensure that the chicken is full of flavor).
5: Pour in the carrots and stir-fry, then add the softened mushrooms to the pot, along with the mushroom water, and bring to a boil over high heat with the lid closed, then lower the heat to simmer for 15 minutes. --(Note, here soak the mushroom water must also be poured into the pot stew chicken, do not pour out, this is the dish is rich and delicious key skills)
This three-color mushroom stewed chicken and the home-style mushroom stewed chicken has 3 obvious optimization points, which is the key skills that we can not always do the restaurant strong flavor:
1. The "chicken pieces do not need to blanch": many people do meat ingredients in order to go to the fishy blood water to blanch this step are very accustomed to, so do the mushroom stewed chicken will also be the chicken chopped to blanch, in fact, is completely unnecessary, why? Because of the mushroom stewed chicken is generally used chicken thigh meat or chicken wing root meat to do, such parts of itself is very little blood residue, if the blanching and then fried, not to mention the nutritional aspects of the loss of a lot of people, just in the flavor will certainly be greatly reduced to make out of the mushroom stewed chicken only mushrooms without chicken flavor at least half of more than half of the people is due to blanching (of course, if it is a freshly slaughtered chickens, you can be cold water). blanching once before frying, because the whole chicken's blood and water fishy flavor is still more).
2, "fried chicken add salt other than all the seasonings": most people do mushroom stewed chicken, do a good job of chicken eating always feel the flavor is light, not too flavorful and not down rice, sometimes stewed chicken eating is particularly dry chewy crumbs, not good at all, the key reason is that you fry the chicken in the order of the ingredients is wrong, most people like to add salt first when frying chicken, most people like to add salt first when frying chicken. Most people like to add salt first to ensure that the flavor, but in fact the cooking time of the chicken itself is longer than simply fried chicken, if you add salt too early, the chicken will be too early because of salt penetration and dehydration, resulting in the final stew out of the chicken to eat a very dry, and secondly, in the other freshness and flavor seasoning most people like to wait for the side dishes to be added only to add, but in fact, the chicken frying stereotypical seasoning will be less effective if not seasoned immediately after the addition of vegetables, and so added side dishes! Stir-fry well before adding other seasonings, the flavor will be eaten away by most of the side dishes, and after the stereotypes of the chicken instead of taste light, the aroma will not be naturally strong.
3, "soaked mushroom water should be used to stew chicken": many people think that the dry material is because of sun-dried inside will remain a lot of dust, so soaked dried mushrooms in the water must be poured out, the results found that every time you do the mushroom stewed chicken on the addition of soaked mushrooms stewed out of the flavor is always on the light side, eaten in the mouth do not feel very obvious The key reason for this is the mushroom water step, it is recommended that you soak mushrooms directly measure the amount of water needed to be stewed chicken to soak, so that you can ensure that the last mushroom water used to stew chicken just enough, do not have to join the new water to ensure that the stewed mushrooms stewed chicken flavor is stronger, more nutrients, of course, you do not have to worry about the mushroom water is not clean, the dried mushrooms are generally used in the dry method of good Nowadays, dried shiitake mushrooms are usually dried and vacuum-packed after sterilization, and there is almost no dust in them. Of course, I still recommend that you wash the mushrooms with enough water for 2 times and then soak them, so that you can eat them with more confidence.
4, "salt is best to add the last": said earlier also prematurely add salt will lead to chicken dehydration old, so here salt can not be added first, then why to add the last is because of the first chicken block has been added to the salt outside of all the seasoning flavored to increase the aroma, and the other vegetables are added so that they are simmered and eaten together! The flavor is also light, if the salt is added directly to the soup will also lead to soup concentration becomes high, chicken, vegetables and nutrients are difficult to stew out more, stewed mushrooms stewed chicken naturally eat will not be too rich and tasty, and the salt itself is not highly heat-resistant, add too early will also occur in part of the reaction, resulting in stewed after the taste of the light and the need to join the salt, the body is not very good, then salt Finally, we are not worried about the dishes will not be flavorful? In fact, there is no need to worry, why? Because the salt is really part of the soup and the case of adding, along with the process of fire juice, salt can still be fully integrated into the whole dish, thus ensuring that the final stewed mushrooms stewed chicken both thick, and soft, but also juicy and flavorful to eat, not to mention how delicious it is.
Three-color mushroom stewed chicken of
(1) do mushroom stewed chicken, chicken if the whole chicken can choose to blanch or water soak method soak out excess blood before frying, if it is a chicken leg or chicken wing to do, do not need to remove the blood, direct frying can be.
(2) When making chicken stewed with mushrooms, the mushrooms must be fully soaked before cooking, the main purpose is to fully soak the flavor and nutrients into the mushroom water, and finally the soaked mushroom water and mushrooms with stewed chicken, the flavor can be maximized to enhance.
(3) this three-color mushroom stewed chicken and ordinary mushroom stewed chicken comparison in the ingredients is mainly more carrots and cucumbers this 2 materials, so with this dish can eat more nutritious, not greasy, but because of the carrots itself heat-resistant ability, so you need to add in the mushroom water when the pot directly together, as for the cucumber because of its own very easy to cook and the taste of the raw crunchy and sweeter, it is recommended to add the last with the green pepper fried. is the last with the green pepper together to join the stir-fried juice can be released, so that after the innovation of the collocation, you can let the mushroom stewed chicken at the same time to do "thick, nutritious, fresh, juicy, taste, flavor" and in place.