material
750g of chicks-1000g, 75g of mushrooms.
Seasoning: onion, ginger, dried red pepper, aniseed, soy sauce, cooking wine, salt, sugar and cooking oil.
method of work
1.Wash the chicks and chop them into small pieces;
2. Soak the mushrooms in warm water for 30 minutes and wash them for later use;
3. Heat in a pan, add a small amount of oil, add chicken pieces and stir-fry until the chicken becomes discolored, add onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine, stir-fry the color evenly, add appropriate amount of water and stew for about 10 minutes, then pour in mushrooms and stew for 30 to 40 minutes on medium fire.
Chicken stewed mushrooms practice 2,
material
Chicken, mushroom, onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar, cooking wine.
method of work
1. Wash the chicken and chop it into small pieces; You can also tighten the chicken with boiling water to remove the blood foam.
2. Soak the mushrooms in warm water for 30 minutes and wash them for later use; It's best to use hazelnut mushroom. I don't have it at home. This mushroom is bought. The seller says it's pine umbrella mushroom. It's all small mushrooms, and the taste is not bad.
3. Heat the pan, add the oil, add the chicken pieces and stir-fry until the chicken becomes discolored, add the onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine, add appropriate amount of water and stew for about 10 minutes, then pour in the mushrooms, boil over high fire and stew over low fire for 30 to 40 minutes.
Chicken stewed mushrooms practice three,
material
20g of hazelnut mushroom, 0.5 chicken, 2 slices of onion 1 root, 2 slices of ginger, appropriate amount of pepper, 0.5 tsp of soy sauce, 0.5 tsp of sugar, 0.5 tsp of salt, 0.5 tsp of cooking wine and 0.25 tsp of chicken essence.
method of work
1. Wash the chicken and cut it into large pieces; Soak hazel mushrooms in warm water 1 hour; Cut onion and ginger into pieces.
2. Pour a little oil into the pot, add onion and ginger pieces and stir fry; Add chicken and stir fry, then pour in cooking wine (to remove fishy smell) ~
3. Pour in soy sauce and sugar for coloring, stir fry and pour in boiling water (just soak the chicken), add salt and pepper;
4. After boiling, add hazelnuts and simmer for 40 minutes (only a little soup is left in the pot).
5. add chicken essence to the pot ~
Chicken stewed mushrooms method four,
material
Ingredients: chicken (half, 350g),
Accessories: dried Agrocybe aegerita (50g), sweet potato vermicelli (100g),
Seasoning: dried chili (10), star anise (1 grain), onion (1 root), ginger (2 slices), oil (2 tablespoons), Haitian seafood soy sauce (2 tablespoons), cooking wine (1 tablespoon), etc.
method of work
1. Wash the chicken and chop it into blocks; Cut sweet potato vermicelli into sections and soak in clear water until soft; Slice onion and ginger.
2. Soak the dried Agrocybe aegerita in warm water, cut off the roots, wash and drain the water for later use.
3. Heat 2 tablespoons of oil, stir-fry shallots, ginger slices, dried peppers and star anise, pour chicken pieces and 1 tbsp cooking wine, and stir-fry until the chicken changes color.
4. Pour in Agrocybe aegerita, stir-fry with chicken nuggets 1 min, and pour in 2 bowls of clear water to stir well.
5. Add 1/3 tablespoons of salt, 2 tablespoons of Haitian seafood soy sauce and 1/2 tablespoons of sugar to taste.
6. Cover and bring to a boil, and simmer for 20 minutes on low heat. During this period, uncover and stir fry to avoid burning the pot.
7. Add the sweet potato vermicelli and mix well. Cover and continue to cook for 5 minutes. Cook until the vermicelli is soft and the soup is thick, and then serve.