Chicken Stew with Mushrooms is a household dish, here is my shared recipe for Chicken Stew with Mushrooms.
Chicken and Mushroom Stew
Ingredients
Small rooster, hazel mushrooms.
Seasonings
Soy sauce, soy sauce, green onion and ginger, star anise, cinnamon, cooking wine, salt, dried chili peppers, cooking oil in moderation.
Practice
1, hazelnut mushrooms soaked in water soft, cut off the roots, water filtered out impurities drained for use.
2, small rooster slaughtered to take out the chicken chicken clean, chicken claws to the nails, cut off the tail, chopped into pieces.
3, the pot of oil is hot, put ginger, cinnamon, dried chili peppers, star anise stir fry flavor, put the chicken stir fry.
4, add soy sauce, soy sauce, cooking wine stir-fry chicken pieces, let it evenly colored.
5, add the right amount of water, no more than chicken stew for about ten minutes to pour in the mushrooms.
6, transfer to the casserole, medium-low heat stew 20 minutes.
Chicken Stew MushroomIngredients
Chicken half of 500g, 300g of dried mushrooms, green onions, ginger, star anise, soy sauce, salt, cooking wine.
Practice
1, the chicken cleaned up, chopped into small pieces, rinsed clean dry mushrooms cleaned, soaked in cold water ahead of time, choose to remove the roots, wash, dry water, while the last soaking mushrooms in the water, precipitation filtered out a little sediment, to stay Onion a section of the diagonal knife cut into small pieces Ginger a piece, pat loose.
2, pour enough cold water into the pot, pour a little cooking wine, put the chicken pieces, boil and fish out the chicken pieces, control the water, standby.
3, pour salad oil in the pot, a little more, hot, put the green onion, ginger and star anise 2, burst the flavor.
4: Add the chicken pieces, pour in 2 tablespoons of soy sauce and stir-fry until white, then add the mushrooms and continue to stir-fry to bring out the flavor of the mushrooms.
5. Pour in enough hot water to cover the chicken and the water used to soak the mushrooms, and bring to a boil over high heat.
6, poured into the purple casserole, low-fire slow simmer for about 1 hour, until the soup thick, sprinkle a little salt to taste, you can get out of the pot.