Ingredients: an old chicken, dried hazel mushrooms or yellow mushrooms.
Seasoning: onion, ginger, pepper, aniseed, cooking wine, soy sauce, salt, white sugar, monosodium glutamate, white sugar, coriander powder, soybean oil and so on.
Production method:
1. A freshly slaughtered old chicken, wash it, chop it into pieces with uniform size, clean the gizzard and the heart of the chicken, put it in the chicken pieces together, subtract the pedicle from the dried hazelnut mushroom, soak it in cold water to soften it, rinse it with clear water for several times to remove the color, and then dry it for later use.
2. Heat the pot, increase the heat of soybean oil, stir-fry the chicken pieces, stir-fry until it is cut off, add onion, ginger slices, pepper and star anise, stir-fry until the chicken pieces turn yellow, pepper and anise stir-fry until the onion and ginger are fragrant, and stir-fry the seasoning wine and soy sauce evenly.
3. Stir-fry the soy sauce poured into the chicken nuggets. At this time, the chicken nuggets are yellow-red. Add fresh soup or water, add salt, monosodium glutamate, white sugar and monosodium glutamate to taste, and the soup is slightly more, so as not to paste the soup, and all previous efforts will be wasted!
4. Adjust the taste, add the cleaned hazelnut mushrooms, boil over high fire, skim off the floating foam, and stew over low fire for about 1 hour, until the chicken pieces and mushrooms are cooked and rotten, and when the soup is thick, take out the pan and put it on the plate. Sprinkle the coriander powder and eat it!
Features: fragrant, crisp and rotten, full of flavor. Chicken nuggets and hazel mushrooms are perfectly integrated. Chicken has the fragrance of hazel mushrooms, and hazel mushrooms have the delicacy of chicken nuggets.
This dish doesn't need monosodium glutamate, chicken essence and the like. When guanylic acid salt of dried mushrooms is mixed with umami substances such as inosinic acid salt in chicken, the natural fresh fragrance will be multiplied. Besides, I think it's good to add a little chestnut kernel to this dish, and the spices are generally 1 to 2 octagons, but the spicy spices that are too heavy and complicated are not beautiful.
When cooking stew, the ingredients are generally divided into large pieces of meat. The blood foam and fishy smell in the ingredients are removed by blanching, and enough water is added at one time. You can't add water and cover the pot in the middle. Generally, the ingredients are stewed and then added with salt for seasoning.