Chicken stewed with mushrooms and potatoes is a home-cooked dish and very nutritious, suitable for pregnant women, adults and children to eat. You can mix the soup inside the dish into the rice to make the rice taste more fragrant and delicious. Because its soup is also nutritious, so even if the children in the family do not like to eat meat only with soup mixed with rice will be very complementary. Here we will take a look at the specific practice steps, the practice is very simple, novice can also do zero failure.

A, mushroom and potato stewed chicken

1. Preparation materials: two pounds of chicken thighs, 50 grams of mushrooms (about a dozen), 250 grams of potatoes (about two), green and red peppers, each one and a ginger.

2. Prepare a bowl, put the mushrooms into the bowl, and then add the right amount of warm water to soak the mushrooms, soak for about an hour, and when the mushrooms are ready to soak on the mushrooms to make a cross cut and spare.

(The mushrooms here are dried mushrooms, which need to be soaked in water, or you can just buy the finished mushrooms and clean them. But no matter it is dry shiitake mushroom or finished shiitake mushroom, you need to squeeze out the water on it before you put it into the pot, so as not to affect the flavor of the shiitake mushroom.)

3. Clean and peel the potatoes, cut them into chunks and soak them in water.

(Here the potatoes should be cut a little bigger, a little bigger to eat the texture is delicious.)

4. Clean the green and red peppers, cut into diagonal sections and spare.

(Green and red peppers are mainly used for flavoring.)

5. Wash the prepared chicken thighs with cool water to remove chicken blood, and then chop them into small pieces and set aside.

(Here you can use chicken thighs can also be directly with the chicken to do, if you use the finished chicken can be in the purchase of the incident let the boss help chopped into pieces.)

6. Put the prepared chicken pieces into the pot, and then pour the appropriate amount of water, and then add three slices of ginger and two spoons of cooking wine, and then boil, and then skim the top of the froth and cook for another minute, and then fish out of the water to clean and spare.

(Chicken is fishy, so it must be deodorized, otherwise the fishy taste is too heavy will affect the taste, if it is Yunnan, you can add Yunnan's specialty panax ginseng root, and nourishing and deodorized.)

7. Start a pot of oil, add rock sugar, and then use a small fire to stir-fry the rock sugar to date red, and then pour in the cleaned chicken pieces stir-fry to supreme color, and then add 3 tablespoons of soy sauce, 2 tablespoons of red soy sauce and 2 tablespoons of oyster sauce stir-fry color, and then add a few dried chili peppers and ginger and garlic stir-fry aroma, and then pour in the ready mushrooms and potatoes and stir-fry evenly, and then pour the soaking water of the mushrooms into the pot to cover with a cover and use a large fire to Boil and then turn down the heat to simmer for 30 minutes, and then add half a spoonful of salt and green and red peppers before starting to stir fry to taste.

8. Mushroom and potato chicken stew is ready!

(This makes the chicken fresh and tender, more delicious than cassoulet.)