It is usually stewed with mushrooms, chicken and vermicelli. Hazelnut mushrooms can set off the fresh flavor of chicken, and the vermicelli is smooth and firm.
Stewed chicken with mushrooms has tender meat and high nutritional value.
manufacturing method
Method one
Required ingredients:
750g of free-range chicken, dried hazelnut 150g, vegetable oil, refined salt, ginger, onion, star anise, cinnamon, fragrant leaves and soy sauce.
Production steps:
1. Soak dried hazel mushrooms in clear water and wash them. After the chicken is slaughtered, it is washed and cut into large pieces with a knife.
2. Pour water into the pot, add chicken to boil, and then take it out.
3. Pour the vegetable oil into the wok. When the oil is hot, add ginger slices, shallots, cinnamon and star anise, and stir-fry fragrant leaves.
4. Pour in the cooked chicken and stir fry over low heat. Stir-fry until the chicken is yellowish and shiny.
5. Transfer the soy sauce, stir-fry and color.
6. Pour boiling water (do not pour more water than chicken) and bring to a boil.
7. Pour into the pressure cooker and pour in the mushrooms.
8. Cover the lid of the pressure cooker, press the middle button to lock the lid and turn on the fire.
9. After the boiler steam starts, press for 8 minutes. When the pressure prompt point of the fast cooker drops, the pressure relief is completed.
10. Open the pot cover and add refined salt.
1 1. Wait until the soup thickens.
Method 2
Required ingredients:
Chicken, Lentinus edodes, Tricholoma matsutake, onion ginger, dried Chili, fragrant leaves, salt, chicken essence, sesame oil, sugar, cooking wine.
Production steps:
1. Wash mushrooms and Tricholoma matsutake and soak for half an hour.
Stewed mushrooms with chicken
2. Cut the chicken into pieces and soak it in water to remove blood.
3. After the water is boiled, blanch the chicken pieces.
4. Replace the onion ginger with a knife for later use.
5. Stir-fry the chicken in a hot oil pan.
6. Add onion ginger, dried red pepper, aniseed and fragrant leaves.
7. Pour in umami soy sauce, a little sugar, and add some salt to the cooking wine.
8. Add water without chicken nuggets, boil over medium heat, skim off the floating foam, and stew for 10 minute.
9. Add the soaked mushrooms and stew for 30 minutes.
10. Serve until the soup thickens.
Method 3
Required ingredients:
Half a Sanhuang chicken, 50g of dried hazelnut, 30g of vermicelli, a few slices of onion and ginger, star anise 1 grain, 2 tablespoons of pepper 1 spoon, 2-3 tablespoons of cooking wine1spoon, 2-3 tablespoons of soy sauce, a little sugar, an appropriate amount of salt and an appropriate amount of edible oil.
Production method:
1. Clean the chicken, cut it into pieces the size of walnuts, cook it in a cold water pot for 2 or 3 minutes, drain the blood, take it out, wash it with warm water and drain it for later use.
2. Soak hazelnuts in cold water in advance, wash them carefully, and drain them for later use.
3. Soak the vermicelli in warm water in advance and cut it into pieces of more than ten centimeters for later use.
4. Slice the onion and ginger, and put the star anise and pepper into the tea bag for later use.
5. Take a wok, heat it, add cooking oil, cook for a while, add onion and ginger and stir-fry until fragrant.
6. Add chicken pieces and stir-fry over medium heat until steam comes out.
7. Add cooking wine and stir well.
8. add soy sauce.
9. Stir fry until the color is even.
Stewed mushrooms with chicken
10. Add boiling water, control the amount of water by yourself, like to add more water to the soup, like to eat when the chicken is delicious, and add less water, at least not chicken pieces.
1 1. Add hazelnut mushroom and stuffing bag and stir-fry for a few times.
12. After the fire boils, turn to low heat, cover the pot and stew for 30-40 minutes until the chicken is cooked.
13. Add vermicelli stew 10 minutes. The timing of adding vermicelli depends on the hardness and draft of vermicelli, and stew until vermicelli is cooked.
14. Add a little sugar and a little salt to taste.
Method 4
Required ingredients:
Tricholoma matsutake 100g, yellow broilers 1 piece, sliced onion and ginger 15g, star anise 1 piece, cinnamon 1 piece, yellow rice wine 1 spoon, 2 tablespoons of soy sauce, appropriate amount of salt, a little chicken essence, and so on.
Production steps:
1. After washing Tricholoma matsutake, soak it for half a day in advance, then rub it a few times and change it into water until the sediment is clean.
2. Cut the chicken into pieces, wash the blood, put it in a pot and cook it with cold water.
3. Take out the cooked chicken pieces, rinse them with clear water again, and drain the water for later use.
4. Heat the pot, put oil, pour the chicken pieces and stir fry, and add the onion and ginger slices.
5. Boil the yellow rice wine, add the light soy sauce, add the star anise and cinnamon, stir well, drain the mushrooms, put them in the pot and stir well.
6. Pour all the fried materials into the casserole.
7. Pour in the pre-cooked hot water, and don't let the water pass through the chicken pieces.
8. Bring the fire to a boil, turn to low heat, stew until the chicken is cooked, add salt 15 minutes before turning off the fire, and add chicken essence to taste after turning off the fire.
Method 5
Required ingredients:
Stewed mushrooms with chicken
Chicken (native chicken, made in China) 800g, hazel mushroom (dried) 100g, salt 1 2 teaspoons, 3 slices of ginger, 4 cloves of garlic, star anise 1 slice, 3 dried peppers, 2 tablespoons of soy sauce, scallion1slice, and.
Production steps:
1. Prepare food. Rinse the floating soil on the surface of dried hazel mushrooms with flowing water, then soak it in warm water for 20 to 40 minutes, then squeeze out the water and cut off the hard roots with kitchen scissors.
2. Soak the hazel mushroom in water and let it stand until it is clear.
3. Wash and drain the chicken and chop it. Add cold water to the pot, and then put the chopped chicken into the pot.
4. After the fire boils, continue to cook for 3 minutes, skim off the floating foam on it, then remove the chicken pieces and control the water for later use.
5. Heat oil in the pot, add onion, garlic, ginger, star anise and dried Chili, and stir fry.
6. Add the chicken pieces and stir fry until the surface of the chicken pieces is slightly burnt.
7. Add soy sauce and pepper and mix well.
8. Spread the hazel mushrooms on the chicken pieces, then pour the water soaked by the hazel mushrooms into the pot and season with salt.
9. stew for 30 to 40 minutes until the chicken pieces are soft and rotten.
Method 6
Required ingredients:
8- 10 chicken leg, 100g Pleurotus ostreatus, 1 ginger, 2-3 star anise, 1 0-5 mushroom,1green onion, 5 dried peppers,/kloc-0.
Production steps:
1. Wash the chicken, blanch the blood, cut the onion and ginger, and soak the mushrooms for later use.
2. Heat the oil in the pot, add the chicken and stir-fry until it changes color and smells fragrant.
3. Add onion, ginger, pepper, star anise, soy sauce, cooking wine, salt and sugar, stir-fry evenly, add water to the ingredients, bring them to a boil with high fire, turn to medium fire and cook for 10 minute.
4. Add mushrooms and washed Pleurotus ostreatus and continue to cook for 30-40 minutes [6].
Method 7
Required ingredients:
1 rooster, 100g hazelnut, 20g onion, 5 slices of ginger, 10g dried red pepper, 3 slices of aniseed, 4 tablespoons of soy sauce, 2 tablespoons of cooking wine, appropriate amount of salt, 5g of crystal sugar and 2 tablespoons of cooking oil.
Production method:
1. After preliminary processing, the cockerel is stripped of its head and buttocks, washed and drained, and chopped into small pieces.
2. Remove impurities and roots from the hazel mushroom, wash it with clear water, soak it in warm water for 30 minutes, drain it for later use, and filter out impurities after soaking in water.
3. Heat the wok, add 2 tablespoons of oil. When the oil is heated to 60%, add the chicken pieces and stir-fry until the chicken changes color and the water is dry.
4. Add onion, ginger, aniseed and dried red pepper, stir-fry until fragrant.
5. Add hazelnuts and stir well.
6. Add soy sauce, sugar, cooking wine, stir-fry evenly, add hazelnut mushrooms and boiled water to boil.
7. Cover the pot and simmer for about 30 minutes on medium heat until the chicken is crisp and sticky (check halfway to prevent the chicken from sticking to the pot). Finally, add salt to taste and serve.
Production skill
1. Hazelnut is wild, so there is more sediment in the roots, so be careful when cleaning.
2. When frying chicken nuggets, you must stir-fry the water in the chicken nuggets as much as possible, so that the stewed chicken will be particularly fragrant.
3. Don't put too much spices, so as not to rob the taste of mushrooms;
Hazelnut mushrooms are delicious, and there are a lot of sediments, so you must soak them thoroughly and wash them carefully, otherwise it will be bad if you eat them.
Cuisine characteristics
Stewed chicken and mushrooms need to be carefully selected, and the hazelnuts used are all wild. The vegetable soup is fresh and thick, and the chicken is crisp and rotten.
nutritive value
1. Mushroom contains interferon inducer, which can improve the level of interferon in human body. Interferon can interfere with the protein synthesis of virus and inhibit the growth and reproduction of virus. In addition, mushrooms also contain polysaccharide, which is an active substance that can improve human immunity.
Chicken, mushrooms, garlic, onions, ginger, onions, white radish, parsley and other foods can enhance human immunity and have antiviral effects. Especially stewed chicken with mushrooms, the combination of mushrooms and stewed chicken, and the reuse of onions, ginger and coriander also have the effect of inhibiting viruses, which will make chicken soup and chicken more effective in resisting viruses and improving immunity.
Suitable crowd
When people with kidney deficiency cook this dish, they can add some chestnuts to accompany the meal, which not only tastes better, but also has the effect of treating diseases. However, it is easy to get angry if you eat too much stewed chicken mushrooms, so people with gout, yang deficiency, constant fear of cold and tepid limbs should eat less.
Chicken soup contains more purines, so patients with hyperuricemia and gout should not eat it. People with renal insufficiency, hyperlipidemia, arteriosclerosis and digestive tract ulcer should eat carefully and eat less. Chicken skin contains more fat, so it is not suitable for obese people to eat this dish.