How to make the most delicious chicken stewed with mushrooms? The choice of chicken stewed with mushrooms is very important. The chicken must be cleaned of blood, the salt must be added last, and the heat must be controlled well. In this way, you can master these tips , the chicken stewed with mushrooms is tender, delicious and delicious.

Chicken Stewed with Mushrooms is a classic Northeastern dish that is loved by everyone. As soon as you hear the name, you will know that Chicken Stewed with Mushrooms is made with chicken and mushrooms. Chicken is rich in nutrients and delicious. Coupled with the fragrant taste of mushrooms, I want to eat it a second time after eating it once.

Our family raises our own chickens, so the taste is more delicious. Let’s share the chicken stewed with mushrooms. What's the best way to make it? 1. Select ingredients

1. Chicken stew with mushrooms is naturally inseparable from chicken. Our family raises its own chickens and never feeds them. The chicken stew with mushrooms tastes particularly delicious. When making chicken stewed with mushrooms, try not to buy feed chickens. It is best to choose native chickens. Choose old and tender chickens, so that the taste will be better.

2. Chicken stewed with mushrooms. The choice of mushrooms is also very particular. There are many types of mushrooms. If you want to make chicken stewed with mushrooms delicious, try to choose mushrooms that are more gamey. We Everyone knows that the authentic chicken stewed with mushrooms uses hazel mushrooms from the Northeast, which are now sold in many places. If not, you can also use shiitake mushrooms, tea tree mushrooms, etc. 2. Production steps

1. Ingredients: One native chicken, appropriate amount of dried hazelnut mushrooms, ginger, green onions, dried chilies, light soy sauce, dark soy sauce, rock sugar, salt, cooking wine

2. Clean the chicken internal organs and cut them into large pieces. Rinse them with water several times to rinse away the blood. Soak the dried hazelnut mushrooms in water in advance. Wash the ginger and green onions. Slice the ginger and cut the green onions into sections. Wash hazelnut mushrooms and set aside.

3. Blanch the chicken in a pot with cold water, add ginger slices, cooking wine, and green onion segments, bring to a boil over high heat, skim off the foam, blanch the chicken, then remove and rinse with warm water.

4. Heat the oil in a pan. Put an appropriate amount of oil into the pan. When the oil is hot, add the ginger slices, green onions and dried chilies. Stir-fry until fragrant. Add the chicken and stir-fry evenly. Add Color the light soy sauce and dark soy sauce, stir-fry until the chicken changes color, add the hazelnut mushrooms and stir-fry.

5. Pour the chicken and hazelnut mushrooms into a casserole, add an appropriate amount of warm water, add a few rock sugars, bring to a boil over high heat, turn to low heat and simmer for 40 minutes, add salt to taste, and continue to simmer for 10 minutes. It will be ready in minutes. Tips

1. It is best to use native chicken to make mushroom stewed chicken. The native chicken tastes better. The chicken must be cleaned of blood, rinsed several times with water, or soaked, and blanch the chicken in cold water. , it is easier to force out the blood. It is best to use hazelnut mushrooms. The chicken stewed mushrooms made in this way are delicious.

2. When making chicken stewed with mushrooms, fry the chicken first and then stew it. It will be more delicious. You don’t need to add too many seasonings and spices, which will affect the umami flavor of the chicken and hazel mushrooms. The original juice The original flavor is delicious.

3. When making chicken stewed with mushrooms, it is best to stew it in a casserole. The taste will be better when stewed in a casserole. It must be stewed slowly over low heat. Be sure not to add salt too early. If you add salt too early, it will Tightening the chicken meat will not only make the chicken tender, but also affect the taste and nutrition of the soup.