Shiitake mushrooms, ginger, dried chili peppers, garlic, chicken nuggets, cooking wine, dark soy sauce, salt

Method steps

1. Slice the ginger and wash and dry the pipa legs. Chop it clean, soak the mushrooms and drain them, slice the ginger, dry chili peppers, and slice the garlic

2. Add oil, garlic, ginger slices, and dried chili peppers and stir-fry

3. Add chicken pieces and stir-fry 4. Add cooking wine, light soy sauce, dark soy sauce, and color

5. Add water to the pot to cover the chicken pieces, and add a small piece of brown sugar

6. Add the mushrooms 7, turn to medium heat and simmer for about 30 minutes. The chicken pieces are crispy and tender. Add a little salt to taste

Ingredients: 500g of marinated chicken.

Ingredients: 5 flower mushrooms, 10g dried fungus, 1 coriander, and 1 chive.

Steps

Preparation: Soak mushrooms and fungus in warm water, chop coriander and chives.

1. Cut the soaked mushrooms into pieces, wash and tear the fungus into small florets;

2. Put the marinated chicken into the energy pot;

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3. Add the processed fungus and shiitake mushrooms;

4. Add a little water and simmer for about half an hour.

Cooking Tips

1. It is best to use cold or warm water to soak fungus. Do not use hot water, which will affect the taste and soaking effect;

2. For marinated chicken, you can add an appropriate amount of oyster sauce, light soy sauce and starch according to your personal taste;

3. If you do not want to marinate in advance, it is best to marinate the meat for more than 1 hour so that the meat will be more flavorful;

4. The rice cooker has good sealing, so you don’t need to add too much water. The water level can reach 1/3 of the ingredients.

Main ingredients: bare chicken (half), fresh mushrooms ( 10 pieces), coriander (5 stalks), green onion (half stalk), dried chili pepper (10 stalks), Sichuan peppercorns (1 tablespoon), star anise (1 piece), grass fruit (1 piece), ginger (3 pieces), garlic ( 3 cloves)

Seasoning: oil (2 tablespoons), straw mushroom dark soy sauce (1 tablespoon), sweet noodle sauce (1 tablespoon), bean curd (2 small pieces), fermented bean curd juice (2 tablespoons), salt ( 1/4 tablespoon), sugar (1/2 tablespoon), corn starch water (1/4 cup)

Food preparation

1. Cut the dried chili into rings and wash the whole coriander. , slice ginger, mince garlic, flatten green onions and cut into sections.

2. Remove the stems of the mushrooms, wash them and cut them into pieces; wash the chicken and chop it into pieces; mix 2 small pieces of fermented bean curd and 2 tablespoons of fermented bean curd juice into a paste.

3 Heat 2 tablespoons of oil, sauté the ginger slices and scallions until fragrant, add the chicken pieces and stir-fry over high heat until they change colour.

4. Add 1 tablespoon of straw mushroom dark soy sauce for coloring, pour 1.5 bowls of water, add star anise, Sichuan peppercorns, dried chilies, strawberries and minced garlic.

5 Add 1 tablespoon sweet noodle sauce, fermented bean curd, 1/4 tablespoon salt and 1/2 tablespoon sugar to taste.

6. Cover and bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes until the soup thickens.

7. Add coriander and mix well, pour in 1/4 cup of cornstarch water to thicken, and serve.