Dried shiitake mushrooms are generally called mushrooms in Guangdong and mushrooms in other provinces. In a word, they are nutritious and delicious, and mushrooms and chickens are good friends who can enhance each other's aroma. Auricularia auricula and needle vegetables (day lily) are added, so that the auricularia auricula is crisp, the needle vegetables taste fresh, and the whole dish tastes more layered.

Materials?

Sanhuang chicken 1 kg

6 mushrooms

Auricularia auricula proper amount

Appropriate amount of needle vegetables

Appropriate amount of onion, ginger and garlic

Braised chicken with mushrooms?

Wash and drain the chicken pieces, mix well with a spoonful of oil and cooking wine, 5g of salt and 5g of starch, and marinate for half an hour.

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Mushrooms, auricularia auricula and needle vegetables need to be soaked in clear water first, squeezed dry and then put into a pot to fry dry, which is beneficial to taste.

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Stir-fry mushrooms and fungus for about 3 minutes, and set aside.

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Pan-fry onion, ginger and garlic.

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Slip in the chicken pieces and stir well.

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Add soy sauce, salt and sugar, stir well, add a bowl of water to prevent the pan from sticking, cover it, and simmer on high fire 10 minute.

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Add the mushroom and auricularia auricula needle dish and stir well. If there is little water in the pot, you can add an appropriate amount of water, because the mushroom and auricularia auricula needle dish will absorb water, so pay attention to sticking the pot.

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Stir-fry evenly, cover, turn to medium-low heat after the fire is boiled, and smolder for 10 minute.

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Wait until the chicken is cooked thoroughly. If you like something chewy, you can shorten the smoldering time.

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Dish, sprinkle with shallots and eat!

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Tips

1, at the beginning, red onion is put, which is more fragrant than shallots and more suitable for smoldering.

2, this time only put soy sauce and salt and sugar to taste, never like to put chicken essence monosodium glutamate, such as heavy mouth, you can add a proper amount of chicken essence.

3. When the chicken is marinated, put a proper amount of starch, which will make the taste smoother. When the mushrooms and fungus are fried first, they will absorb more soup and taste more fragrant.

4, soak mushrooms and fungus, if you are in a hurry, you can use hot water, but it is not recommended. Personally, I feel that soaking in cold water will not lose the taste of ingredients.