Method 1
Required ingredients:
750g of free-range chicken, 150g of dried hazelnut mushrooms, vegetable oil, refined salt, ginger, green onions, anise, cinnamon, sesame leaves, soy sauce in moderation.
Production steps:
1. Dry hazelnut mushrooms soaked in water, and then washed. Chicken slaughtered and washed, chopped into large pieces with a knife.
2. Pour water into the pot, put the chicken to boil blanching and then fish out.
3. Pour vegetable oil into the frying pan, when the oil is hot, add ginger, scallion, cinnamon, star anise, sesame leaves and stir-fry to get the flavor.
4. Pour in the blanched chicken, stir fry over low heat. Stir-fry until the chicken is lightly browned and oily.
5. Add soy sauce and stir-fry for color.
6. Pour in the boiling water (the amount of boiling water at the beginning of the pouring should be no more than the chicken), high heat to boil.
7. Pour into the pressure cooker and pour in the hazelnut mushrooms.
8. Cover the pressure cooker with a lid, press the center button to lock the lid and turn on high heat.
9. Allow the pot to steam up and press for 8 minutes. Wait for the pressure cue point on the Instant Pot to drop down and the pressure relief is complete.
10. Open the lid and season with fine salt.
11. Open the pot and turn on high heat to collect the juice. Wait for the soup to thicken.
Method 2
Required ingredients:
Chicken, mushrooms, matsutake mushrooms, green onions and ginger, dried red chili, sesame leaves, salt, chicken essence, sesame oil, sugar, cooking wine.
Making steps:
1. Wash the dried shiitake mushrooms and matsutake mushrooms and soak them for half an hour.
2. Chicken cut into pieces and soak in water to remove blood.
3. Boil the water and blanch the chicken pieces.
4. Onion and ginger to change the knife spare.
5. Hot frying pan will blanch the chicken pieces stir-fried.
6. Add green onion and ginger, dried red chili, dashi and sesame leaves.
7. Pour in the flavor of fresh, a little sugar, cooking wine put the right amount of salt.
8. Add water that does not exceed the chicken pieces, medium heat to boil, skim off the foam, stew for 10 minutes.
9. Add soaked mushrooms, simmer for 30 minutes.
10. Until the soup thickens, serve.
Method 3
Required ingredients:
Half yellow chicken, 50g dried hazelnut mushrooms, 30g vermicelli noodles, several slices of green onion and ginger, 1 star anise, 1/2 tsp peppercorns, 1 tbsp cooking wine, 2-3 tbsp soy sauce, a little bit of sugar, the right amount of salt, the right amount of cooking oil.
Methods:
1. Chicken clean, chopped into walnut-sized pieces, into the pot of cold water over high heat to boil 2, 3 minutes, out of the net blood, fishing with warm water rinse clean, drain water standby.
2. Soak the hazel mushrooms in cold water in advance, wash them carefully and drain them well.
3. Vermicelli soaked in warm water in advance, cut into a dozen centimeters of the segment spare.
4. green onion and ginger slices, star anise, pepper into a tea bag, standby.
5. Start a frying pan, add cooking oil when hot, then burn for a while, under the onion and ginger burst incense.
6. Add the chicken pieces, stir-fry over medium heat until the water vapor is stir-fried.
7. Add cooking wine and stir-fry evenly.
8. Add soy sauce.
9. Stir-fry until evenly colored.
10. Add boiling water, the amount of water in their own hands, like