There are many ways to eat chicken. Stewed chicken with mushrooms is the most common delicious dish. Stewed chicken with mushrooms is a common dish on the dining table of many people’s homes. It is a very famous traditional dish with very unique cooking methods. Easy to learn.

How to make braised chicken with mushrooms

Stewed chicken with mushrooms is a relatively traditional dish. People have always used the vegetarian flavor of shiitake mushrooms with the meaty flavor of chicken to achieve better gourmet effects.

Ingredients: 500 grams of chicken, 30 grams of dried mushrooms, 1 teaspoon of mushroom sauce, 20 grams of cooking oil, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, a little sugar, a little salt, 5 grams of ginger, 3 cloves of garlic

1. Wash the chicken.

2. Chop into pieces and place in a basin for later use.

3. Soak the dried mushrooms.

4. Wash and cut the mushrooms. Don’t cut them if they are small.

5. Slice ginger and garlic.

6. Heat oil in a pot and sauté ginger and garlic until fragrant.

7. Add chicken pieces and stir-fry over high heat.

8. Add light soy sauce, cooking wine, and mushroom sauce and stir-fry until colored.

9. Add water after the chicken pieces are evenly coated with sauce.

10. After boiling the pot, add the mushrooms.

11. After simmering for 25 minutes, add a small amount of sugar and salt.

12. Remove the juice over high heat and remove from the dish.

Warm reminder

1. If time is tight, the stewing process can also be replaced by a pressure cooker.

2. Soak the mushrooms in warm water in advance for about 1 hour.

3. Shiitake mushrooms absorb salt easily. You can add it after the chicken pieces are simmered.

Homemade recipe of mushroom stewed chicken

Ingredients: some chicken

Accessories: 5-8 dried mushrooms, 2-4 red dates, 1 green onion -2 roots, a little ginger slices

Seasoning: a little salt

Method

1. Clean the dried mushrooms, then foam them with warm water and set aside (foaming time It is better when the mushrooms become soft and the fragrance is released)

2. Do not throw away the water in which the mushrooms are soaked, and set it aside when stewing the chicken.

3. After cleaning the red dates, use scissors to cut 2-3 small openings on both sides of the red dates (the skin is tough, so cutting will help the flavor come out)

4. Cut the chicken into pieces Finally, put it into a pot with water and cook it over high heat. When a large amount of blood foam is cooked, take it out of the pot quickly.

5. Rinse the remaining blood foam on the chicken pieces with cold water and set aside.

6. Cut the scallions into sections and put them into the bottom of a clean pot together with the ginger slices. Place chicken pieces on top of the scallions and ginger, and place mushrooms and red dates on top of the chicken pieces.

7. Arrange onion, ginger, chicken nuggets, mushrooms and red dates in three layers in the pot, then pour in mushroom foaming water until the water just covers the mushrooms.

8. Add appropriate amount of salt and simmer over low heat for more than 1 hour. Remove from the pot after the chicken is cooked.

Tips

1. Dried mushrooms must be used for mushrooms, and the quality should be good. The aroma of fresh mushrooms is much worse than that of dried mushrooms.

2. Dried mushrooms should be washed several times before foaming, and the residue at the bottom of the foaming water should be discarded. The foaming water will taste good when stewed.

3. It is better to choose large dried mushrooms. Cut the foamed mushrooms in the middle or make a cross knife on the surface of the mushrooms.

4. The skin of red dates is relatively tough. Use scissors to make 2-3 small cuts on both sides of the dates to help the flavor of the dates come out.

5. Pour as much mushroom foaming water as possible for stewing soup. Less water will not be good for stewing soup.

6. Only use salt for seasoning. Do not add other stew seasonings, nor chicken essence and MSG, otherwise it will cover up the original flavor of the chicken soup.

How to make mushroom stewed chicken

Ingredients: half chicken. Ingredients: Shiitake mushrooms, green onions, ginger, cooking wine, Sichuan peppercorns, red peppers, salt, bay leaves, star anise, orange peel, light soy sauce, dark soy sauce, cooking oil.

1 We first wash the mushrooms, soak them in water, cut the green onions into sections, and cut the ginger into slices and set aside. 2. Wash the chicken pieces and chop them into pieces with a knife. Add cold water to the pot. Pour the chicken pieces into the pot and cook over high heat. After the water in the pot boils, skim off the foam on the top. Take out the chicken pieces and control the chicken pieces. on the water. 3. Heat up the cooking oil in a wok, add the green onions, ginger slices, Sichuan peppercorns, red peppers, star anise, and bay leaves into the wok and stir-fry until fragrant. 4 At this time, you can pour the blanched chicken pieces into the pot, stir-fry evenly, and stir-fry the chicken pieces until they turn slightly golden brown, then add cooking wine, light soy sauce, and dark soy sauce and stir-fry evenly. 5 Prepare boiling water. When the chicken pieces are almost fried, pour an appropriate amount of boiling water into the pot, add mushrooms and a small amount of orange peel, then cover the pot, reduce the heat to low and simmer for 10-20 minutes. 6 Lift the lid of the pot, add an appropriate amount of salt to the pot, stir-fry evenly, and then taste it before serving.

Steps of making mushroom stewed chicken

Ingredients: half a grass chicken. Ingredients: 5 mushrooms, 5 red dates, chives, ginger, star anise, dried chili peppers, cooking oil, cooking wine, light soy sauce, dark soy sauce, and white sugar.

1. Clean the chicken first, chop it into pieces with a knife, chop off the tips of the chicken feet with a knife, then drain the water and set aside. 2 Remove the stems of the mushrooms and wash them first, then soak them in warm water. Cut the chives into sections and cut the ginger into slices and set aside.

3. Heat the cooking oil in the wok, pour the chicken pieces into the pan, and stir-fry until the water in the chicken pieces is fried. After the chicken pieces change color slightly, add the ginger slices, green onions, dried chili peppers, and star anise. Pour into the pot and stir-fry evenly.

4. After the chicken pieces in the pot are fried and fragrant, you can add an appropriate amount of light soy sauce and dark soy sauce for coloring. Stir well and then add cooking wine, sugar and salt to season. (If If you can't control the amount of salt, you can add less first and then add it to taste when it's almost out of the pot.) 5. Add an appropriate amount of boiling water to the pot. The amount of boiling water must cover the chicken pieces and be a little higher than the chicken pieces. Then cover the pot and simmer over high heat. 6. After the water boils, reduce the heat to low and simmer for about 10 minutes. When the time is almost up, cut the mushrooms into pieces and put them into the pot. Add the red dates, stir-fry, and continue to simmer for 8-10 minutes. 7. When the soup in the pot is simmered until the soup is thick, you can add the green onion and stir-fry evenly to test the saltiness of the taste. If the taste is weak, you can add it again until it matches your taste, and then it is ready to serve. Note: The reason why I choose to use grass-fed chicken is because grass-fed chicken is lean and less oily, so the soup will not be so greasy. When stewing chicken, you can also use a pressure cooker to stew it if you want chicken soup. If you want to make it fresher, you can not add the salt too early. Add the salt when the chicken soup is about to come out of the pot, so that the taste will be more delicious.