Method 1

Ingredients required:

750g free-range chickens, 150g dried hazelnut mushrooms, vegetable oil, refined salt, ginger, shallots, star anise, cinnamon, Appropriate amounts of fragrant leaves and dark soy sauce.

Preparation steps:

1. Soak the dried hazelnut mushrooms in water and wash them. After the chicken is slaughtered, wash it and chop it into large pieces with a knife.

2. Pour water into the pot, add chicken, boil and blanch, then remove.

3. Pour vegetable oil into the wok. When the oil is hot, add ginger slices, green onion segments, cinnamon, star anise, and bay leaves to stir-fry until fragrant.

4. Pour in the blanched chicken and stir-fry over low heat. Fry until the chicken is slightly brown and shiny.

5. Add dark soy sauce and stir-fry until coloured.

6. Pour in boiling water (the initial amount of boiling water you pour in should cover the chicken) and bring to a boil over high heat.

7. Pour into the pressure cooker and pour in the hazelnut mushrooms.

8. Cover the pressure cooker lid, press the middle button to lock the lid, and turn on high heat.

9. After the pot is steamed, press for 8 minutes. Wait for the pressure prompt point of the quick cooker to drop and the pressure relief is completed.

10. Open the lid and add refined salt.

11. Open the pot and turn on high heat to collect the juice. Wait until the soup becomes thick.

Method 2

Ingredients required:

Chicken, shiitake mushrooms, matsutake mushrooms, green onions and ginger, dried red peppers, bay leaves, salt, chicken essence, sesame oil, Sugar, cooking wine.

Preparation steps:

1. Wash the dried shiitake mushrooms and matsutake mushrooms and soak them for half an hour.

2. Cut the chicken into pieces and soak in water to remove the blood.

3. After boiling the water, blanch the chicken pieces.

4. Cut the onion and ginger into a knife and set aside.

5. Heat the oil and stir-fry the blanched chicken pieces.

6. Add onion, ginger, dried red pepper, aniseed and bay leaves.

7. Pour in the very fresh flavor, a little sugar, cooking wine and an appropriate amount of salt.

8. Add water to cover the chicken pieces, bring to a boil over medium heat, skim off the foam, and simmer for 10 minutes.

9. Add the soaked mushrooms and simmer for 30 minutes.

10. When the soup is thickened, pour it out.

Method 3

Ingredients required:

Half three-yellow chicken, 50g dried hazelnut mushrooms, 30g vermicelli, several slices of green onion and ginger, 1 star anise, Sichuan peppercorns 1/2 tsp, 1 tbsp cooking wine, 2-3 tbsp soy sauce, a little sugar, appropriate amount of salt, and appropriate amount of cooking oil.

Preparation method:

1. Clean the chicken and cut it into palatable pieces the size of walnuts. Put it into a pot of cold water and boil it over high heat for 2 or 3 minutes. Remove the blood and drain it. Rinse with warm water, drain and set aside.

2. Soak the hazelnut mushrooms in cold water in advance, wash them carefully, drain them and set aside.

3. Soak the vermicelli in warm water in advance until soft, cut into sections of more than ten centimeters and set aside.

4. Slice onions and ginger, put star anise and pepper into tea bags and set aside.

5. Heat up the wok, add cooking oil, cook for a while, add onion and ginger and saute until fragrant.

6. Add the chicken pieces and stir-fry over medium heat until water vapor comes out.

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 is controlled by yourself. If you like soup, add more water. If you like chicken, add less water. At least the chicken pieces should be covered.

11. Add hazelnut mushrooms and ingredients, stir-fry a few times.

12. After the high heat comes to a boil, turn to low heat, cover the pot, and simmer for 30-40 minutes, until the chicken is cooked.

13. Add the vermicelli and simmer for another 10 minutes. The timing of adding the vermicelli will depend on the hardness of the vermicelli and the water content. Stew until the vermicelli is cooked.

14. Add a little sugar and appropriate amount of salt to taste.

Method 4

Ingredients required:

100 grams of pine mushrooms, 1 three-yellow chicken, 15 grams of onion and ginger slices, 1 star anise, 1 cinnamon Small pieces, 1 spoon of rice wine, 2 spoons of light soy sauce, appropriate amount of salt, a little chicken essence, 1 spoon of oil.

Preparation steps:

1. After rinsing the pine mushrooms, soak them for half a day in advance. After soaking until soft, wash and change the water several times until the sediment is removed.

2. Cut the chicken into pieces, rinse the blood, put it in a pot with cold water and bring to a boil.

3. Take out the cooked chicken pieces, rinse them again with clean water and drain them for later use.

4. Heat the pot, add oil, add chicken pieces and stir-fry, add green onion and ginger slices.

5. Cook the rice wine, add light soy sauce, add star anise and cinnamon and stir-fry evenly. Drain the mushrooms and put them into the pot and stir-fry evenly.

6. Pour all the fried ingredients into the casserole.

7. Pour in the hot water that has been boiled in advance to cover the chicken pieces.

8. Bring to a boil over high heat, then reduce to low heat and simmer until the chicken is cooked. Add salt 15 minutes before turning off the heat. Add chicken essence to taste after turning off the heat.

Method Five

Ingredients required:

800 grams of chicken (local chicken, domestic), 100 grams of hazelnut mushrooms (dried), 1/2 teaspoon of salt , 3 slices of ginger, 4 cloves of garlic, 1 star anise, 3 dried chili peppers, 2 tablespoons of light soy sauce, 1 section of green onion, 1/2 teaspoon of pepper powder, 2 tablespoons of vegetable oil.

Preparation steps:

1. Prepare the ingredients, rinse the dried hazel mushrooms with running water to remove the loose soil on the surface, then soak them in warm water for 20 to 40 minutes, then squeeze out the water and use the kitchen Cut off hard roots with scissors.

2. Let the water in which the mushrooms are soaked stand until it becomes clear.

3. Wash and drain the chicken and chop into pieces. Add cold water to the pot and put the chopped native chicken into the pot.

4. After the fire is boiled, continue to cook for 3 minutes, skim off the foam on the top, then remove the chicken pieces and drain them for later use.

5. Heat oil in a pan, add scallions, garlic, ginger, star anise and dried chilies and stir-fry until fragrant.

6. Add the chicken pieces and stir-fry until the surface of the chicken pieces is slightly charred.

7. Add light soy sauce and pepper powder and stir-fry evenly.

8. Spread the hazelnut mushrooms on top of the chicken pieces, pour the water in which the hazelnut mushrooms were soaked into the pot, and add salt to taste.

9. Simmer for 30 to 40 minutes, until the chicken pieces are soft and tender.

Method 6

Ingredients required:

8-10 chicken drumsticks, 100g slide mushrooms, 1 small piece of ginger, 2-3 star anise, 10-15 shiitake mushrooms, 1 green onion, 5 dried chili peppers, 1/2 tsp salt, 1 tbsp soy sauce, 1 tbsp vegetable oil, 1 tsp sugar, 1 tbsp cooking wine.

Preparation steps:

1. Wash the chicken, blanch it to remove the blood, cut the green onion into sections, slice the ginger, soak the dried mushrooms and set aside.

2. Heat oil in the pot, add chicken and fry until it changes color and becomes fragrant.

3. Add onion, ginger, chili pepper, star anise, soy sauce, cooking wine, salt, and sugar, stir-fry evenly, add water to cover the ingredients, bring to a boil over high heat, turn to medium heat, and cook for another 10 minutes.

4. Add shiitake mushrooms and washed slide mushrooms, and continue to cook over medium heat for 30-40 minutes.

Method 7

Ingredients required:

1 tender rooster, 100 grams of hazelnut mushrooms, 20 grams of green onions, 5 slices of ginger, 10 dry red peppers grams, 3 pieces of aniseed, 4 tablespoons of light soy sauce, 2 tablespoons of cooking wine, appropriate amount of salt, 5 grams of rock sugar, and 2 tablespoons of cooking oil.

Preparation method:

1. After preliminary processing of the tender rooster, remove the head and buttocks, wash and drain the water, and chop into small pieces.

2. Remove impurities and roots from the hazelnut mushrooms, wash them with clean water, soak them in warm water for 30 minutes, drain and set aside for later use. Filter the water in which the hazelnut mushrooms are soaked to remove impurities and set aside for later use.

3. Heat the wok, add 2 tablespoons of oil, when the oil is 60% hot, add the chicken pieces and stir-fry until the chicken changes color and the water dries up.

4. Add onions, ginger, aniseed, and dried red pepper and stir-fry until fragrant.

5. Add hazelnut mushrooms and stir-fry evenly.

6. Add soy sauce, sugar and cooking wine, stir until the color is evenly mixed, add the water in which the hazelnut mushrooms have been soaked and boiling water and bring to a boil.

7. Cover and simmer over medium heat for about 30 minutes, until the chicken is crispy and the soup is thickened (pay attention to check during the process to prevent the chicken from sticking to the pan). Finally, season with salt and serve on a plate. 1. Because hazel mushrooms are wild, there is a lot of sediment at the roots, so be careful when cleaning them.

2. When stir-frying the chicken nuggets, be sure to stir-fry out as much water as possible in the chicken nuggets, so that the stewed chicken will be particularly fragrant.

3. Don’t add too many spices to avoid taking away the flavor of hazelnut mushrooms;

4. Hazelnut mushrooms are delicious but have a lot of sediment, so they must be fully soaked and washed carefully. Otherwise it would be bad if you eat tooth decay.