Stewed chicken with mushrooms

Chicken stewed with mushrooms is one of the four major stews in Northeast China, and is also the “big dish” of the family dinner. In the cold winter, the house is fragrant, and a wonderful sense of satisfaction and happiness arises spontaneously.

Ingredients of stewed chicken with mushrooms

1 chicken 1250g

Hazel mushroom (dry) 200g

4 mushrooms (dried)

Potato powder (dry) 250g

Thick soy sauce 20 g

Soy sauce 30g

Rock sugar 15g

Salt 15g

Scallion 3

Ginger 3 slices

Edible oil 30g

An appropriate amount of Laurus nobilis

A proper amount of star anise

The proper amount of cinnamon

A proper amount of Chinese prickly ash

A proper amount of Angelica dahurica

The proper amount of clean water

The cooking method of stewed chicken with mushrooms

step.1

Clean the chicken and cut it into pieces;

step.2

Soak the chopped chicken in water for about 2 hours to remove blood and water;

 step.3

Soak hazel mushrooms and shiitake mushrooms in clean water and wash them repeatedly;

step.4

Soak the potato powder in clean water and soak it for standby;

 step.5

Take a piece of gauze and wrap the scallions, ginger, Laurus nobilis, star anise, cinnamon, pepper, and Laurus nobilis into a seasoning bag;

 step.6

Pour cooking oil into the pot and cook until 50% hot;

step.7

Pour the soaked chicken pieces into the pot and stir them until they change color;

step.8

After the water is dried, add thick soy sauce, soy sauce, rock sugar, and salt, and continue to stir evenly;

step.9

Add boiling water into the pot, and the amount of water should submerge the chicken;

step.10

Add seasoning bag;

step.11

Add hazel mushrooms and mushrooms;

step.12

After boiling at high heat, turn to medium and low heat, cover, and simmer for about 1 hour;

step.13

Add the soft potato powder and continue to stew for 5-6 minutes;

step.14

When there is a small amount of soup left, change it to a big fire to slightly collect the juice;

 step.15

It can be eaten on a plate. It is very tasty;

Cooking skills of stewed chicken with mushrooms

1. Generally, stewed meat will be blanched first, but this dish is not blanched, so as to preserve the internal nutrition of chicken. At the same time, the chicken that is not blanched has a better taste and a stronger flavor;

2. Soak and clean hazel mushrooms and shiitake mushrooms, and you don’t need to squeeze out the water before cooking, because the juice of mushrooms is delicious, which will increase the taste of mushrooms in a stew;

3. Because stewing takes a long time, the seasoning bag was packed in advance, otherwise, seasonings such as onions and ginger would be broken in the pot after stewing for a long time, which is difficult to remove;

4. Don’t collect the juice too dry. Leave a portion of the pickled rice to eat. It’s very delicious.