Chicken Stewed with Mushrooms
Three Yellow Chicken 1 only | Dried Hazel Mushrooms 30g |
Onions, ginger and garlic Appropriate amount | Star anise 2 |
Caoguo 1 | Fragrant leaves 2 tablets |
Yellow wine 30g | High-quality sorghum wine 80g |
Light soy sauce 80g | Old soy sauce 5g |
Rock Sugar 8 capsules | Salt Appropriate amount |
Warm water Appropriate amount |
Step 1
Hazel mushroom is an edible fungus of the Trichoderma family. Wild hazel mushroom is one of the unique mountain treasures in Northeast China and one of the very few edible fungi that cannot be cultivated artificially.Step 2
Soak the hazelnut mushrooms in advance, squeeze out the water and set aside. Under normal circumstances, soak 1 hour in advance. Before soaking the hazelnut mushrooms, clean the surface of the hazelnut mushrooms with cold water. You can remove the roots of the hazelnut mushrooms and soak them in warm water with the lids facing down for one to two hours. When the hazelnut mushrooms become soft and the folds of the caps open, Then gently rotate in the same direction with your hands to quickly sink the sediment to the bottom of the basin. The best warm water for soaking hazel mushrooms is 25℃.Step 3
Chop the three-yellow chicken into small pieces.Step 4
Soak in cold water for 1 hour, then wash twice.Step 5
Pour an appropriate amount of cold water into the pot, add 30ml of rice wine, 5 slices of ginger and chicken pieces, bring to a boil over high heat, blanch for about 2 minutes, skim off the floating residue, remove and set aside.Step 6
Prepare condiments, onions, ginger, star anise, bay leaves, and grass fruits.Step 7
Heat the cold oil (15ml) in a pan, stir-fry the ginger slices, star anise, and strawberries first until the aroma is released, then stir-fry the green onions until the green onions are fragrant.Step 8
Add the chicken pieces and fry briefly for about 2 minutes.Step 9
Add 80g light soy sauce and 5g dark soy sauce.Step 10
Add 80g sorghum wine.Step 11
Pour boiling water level with the ingredients.Step 12
Bring to a simmer over high heat, then simmer over low heat for 20 minutes.Step 13
Add hazelnut mushrooms and simmer for 10 minutes.Step 14
Add rock sugar after 30 minutes.Step 15
Add an appropriate amount of salt and reduce the juice over high heat. The amount of juice left can be set according to personal taste. If you like to use soup and rice, leave more soup. If you like the gravy thick enough to coat the chicken tightly, drain the sauce.Step 16
Finished product picture. Cooking tips for chicken stewed with mushrooms