A. Mushroom stewed chicken
Ingredients: 2 chicken legs, 6 dried mushrooms Accessories: 12 red dates, 2 slices of ginger Seasoning: 1 tablespoon of wine, 1 small amount of salt Spoon
Method:
1. Chop the chicken legs into small pieces, blanch them to remove the blood and rinse them;
2. Soak the mushrooms until soft and remove the stems. Soak the red dates until soft. Put all the ingredients into a stew pot, pour 1 tablespoon of wine, and add 6 cups of boiling water. Add 2 and a half cups of water to the outer pot, cover and steam for 40 minutes;
3. Add salt to taste before serving, mix well and serve.
Tips: This soup can also be cooked directly on the stove over low heat, but you still need to boil the water before adding the ingredients, and the low heat will prevent the soup from being turbid. Do not add salt before the chicken soup is cooked, so that the chicken will be tender and the soup will be fresh.
B. Stewed chicken with mushrooms
Raw materials/seasonings]
1/2 chicken (about 1 jin)
12 mushrooms (Cut cross patterns on the surface and set aside)
12 bamboo shoots
6 cups water
1 tablespoon rice wine
1 and 1/2 salt 2 tsp
A little MSG
6 cups of water
Chop the chicken into pieces, blanch them in boiling water to remove the blood, pick them up and put them into a stew pot Then add all the seasonings and 6 cups of water, cover the pot and simmer for 40 minutes. After 40 minutes, add mushrooms and bamboo shoots, continue to simmer for 20 minutes and serve.
Mushroom Stewed Chicken 3
Prepare a chicken (I used a small grass chicken), clean and cut it. In addition, prepare a portion of shiitake mushrooms, 4 taels is enough. Clean and slice.
Method: (1) First put the prepared ginger and garlic into the hot oil pan. I don’t like spicy food, so I didn’t add chili pepper. You can leave it if you like.
(2) Put the chicken in, add salt, sugar, sweet sauce, chicken essence, add a little water and mix. Then add cinnamon, cloves and star anise. Then start simmering.
(3) When it is 7 minutes cooked, add the mushrooms and simmer.
Stewed Chicken with Mushrooms
Ingredients (for 4 people)
Chinese medicine: 20g daylily, 1 slice of ginger (cut into thin strips)
Ingredients: 1 chicken (1000g) 8 dried shiitake mushrooms (small)
Ingredients: 1 bamboo shoot, 1 green onion (cut into sections) soaked in juice, 4 cups of water, appropriate amount of water-soluble starch, 2 large soy sauces Spoon
Method:
1. Peel the chicken, wash it, remove the water, smear the chicken with soy sauce with a brush, and fry the chicken in oil until it turns brown.
2. Wash the daylily, soak it in water, remove the hard part after it becomes soft, and keep the daylily juice for later use.
3. Soak the fungus in water, remove the roots, wash and set aside.
4. Wash the dried mushrooms, soak them in 3 cups of water, take them out after they become soft, and set aside the mushroom juice.
5. Cut the bamboo shoots into thin slices.
6. Fried onions. After the ginger is fragrant, add bamboo shoots, shiitake mushrooms, shiitake mushroom juice, enoki mushroom juice, water, wine, soy sauce, sugar, and chicken. Cook for about 20-30 minutes until the chicken is cooked.
7. Add daylily, cook for a while, and use starch to make the sauce into a paste.
In fact, you can add things according to your own or your family’s preferences, but just don’t put ingredients that conflict with each other together!