Soak the dried shiitake mushrooms on your hair in warm water in advance for more than 3 hours. The aroma of the dried shiitake mushrooms will be stronger. Just prepare half of the native chicken. Chop it into pieces, add water to the pot, put the chicken pieces into the pot, dig in, sprinkle with ginger and other ingredients to remove the fishy smell, cook for 3 to 5 minutes, discard the foam, remove the cold water and wash, remove the cold water and eat the chicken The denser it is, the more delicious it is. When the pot gets hot, add onions, ginger, garlic, rock sugar, dried chili peppers, star anise, and bay leaves until fragrant. Add the chicken pieces, stir-fry the soaked mushrooms, and stir-fry the chicken until yellow to extract the flavor. Do not add water, and simmer over low heat for 20 minutes. You can also add salt, chicken, and coriander to the sauce.

The mushroom used in the Northeastern version of chicken stewed with mushrooms is the hazel mushroom, which is the fruiting body of the plant phylum Fungus Alyspermum. Mushrooms are soft, cool, fresh in taste and rich in nutrients. They are listed as a food in some developed countries. The mushroom is umbrella-shaped, light earth color, and becomes brown when old. Mushrooms grow on the trunk base, large roots, fallen trees and branches buried in the soil of coniferous trees from July to August. It is mainly distributed on hazelnut firewood in the shallow mountainous areas of Changbai Mountain. People call it "mountain treasure" and "the fourth treasure of Northeast China". Hazelnut mushrooms are known as the fourth most treasured hazelnut mushrooms in Northeast China. I can’t get enough of the fresh stewed chicken! Various nutrients and amino acids, the key is good nutrition and delicious!

Every time I eat chicken stewed with mushrooms, I finish the mushrooms first. It is relatively easy to find wild hazelnut mushrooms in the north of Datong. There are many producing areas of wild hazelnut mushrooms. The wild hazelnut mushrooms produced at the junction of Heimai and Mongolia are first-class in texture and taste. Wash and prepare the mushrooms before use. The foaming bacteria water should be filtered before use. The foaming bacteria water makes the mushroom smell stronger. Chicken is prepared after poaching.

The main point of this dish? It’s best to choose a high-quality silly chicken! The chicken is not big and the meat is tender. Add garlic slices, onion, star anise, cinnamon, garlic, ginger, chili pepper to the hot oil. Add a few peppercorns to the hot oil. When fragrant, add fried chicken. When the chicken changes color, add mushrooms and continue to fry for 1 minute. Add seasoning wine and continue to fry. After making the smoke, add boiling water without adding the chicken pieces. Add rock sugar for 40 minutes. When the chicken is cooked, add talcum powder and salt and continue cooking until pink and tender. Then add some chicken pieces and put them into the pot. Sprinkle green onions on top and the chicken stewed with mushrooms is complete. Delicious chicken stewed with mushrooms is ready!

Chicken stewed with mushrooms in Northeastern China, the most delicious mushroom should be drumstick mushroom. This mushroom is a wild mushroom from Northeast China. This mushroom is rare and very expensive. Dried mushrooms cost about 400 yuan per catty. This mushroom usually grows on the ruins of abandoned gold mines. The yield is very low, and drumstick mushrooms are on the market. Drumstick mushrooms should be soaked in warm water when eating.