Stewed chicken and stewed mushrooms are better to eat free-range chicken, which is more biting. The growth cycle of chicken is longer and the nutrition accumulation is better. For mushrooms, it is recommended to soak your hair with dried hazelnuts. This kind of mushroom has a short shelf life and doesn't look good, but it's really delicious when stewed.
First, we clean the chicken, then cut it into pieces and soak it in clear water. We can blanch it and drain it for later use. Soak hazel mushrooms in cold water or warm water in advance, remove the pedicle and tear them in half for later use. You don't need much oil in the pot. After heating, stir-fry the chicken pieces. After the chicken pieces are steamed, add ginger slices, star anise and onion and stir fry. At this time, you can pour some soy sauce, sugar, cooking wine and season in advance. Stir-fry until all ingredients are not submerged by boiling water. After boiling, stew for 15 minutes, then squeeze out the water from the hazel mushroom, put it in, continue to stew for about half an hour, and take out the pot. When there are about 10 minutes left in the stew, we will taste it a little and then season it with salt. If the juice is thicker, don't use too much force at this time, and the salty taste will come up when the soup is thicker. This dish does not use monosodium glutamate, chicken essence and the like. When guanylic acid salt of dried mushrooms is mixed with inosinic acid salt and other umami substances in chicken, the natural freshness will be doubled. Besides, I think it's good to add chestnut kernels to this dish. Spices are usually 1 to 2.8 cents, and spicy spices that are too thick and complicated are not beautiful.
Friends who are interested in food, healthy diet and food anecdotes can pay attention to and like it, and share interesting and useful related content together in the future!