Chicken stewed with mushrooms

Overview

This is a hometown specialty. The mushrooms are hazelnut mushrooms, one of the four treasures of the Northeast. They are stewed with chicken, and the fresh aroma of both is stimulated better. I like the hazelnut mushroom the most. It is fresh, crispy and tough, and has a great taste. Today’s recipe is the version I made, and it tastes good too@@

Tags

• hot dishes
• chicken
• cooking wine
• corn oil
• dried hazelnut mushrooms
• garlic
• light soy sauce
• old soy sauce
• onions
• soybean paste
• star anise
• white sugar
• ginger
• red pepper
• salt
• water

Ingredients

Steps

1. 1 Chicken pieces, washed with warm water

   

2. 2 Heat oil, sauté onion, ginger and garlic until fragrant

   

3. 3 Add the chicken pieces, stir-fry with light soy sauce and dark soy sauce cooking wine for about 2 minutes

   

4. 4 Add water to nearly cover the chicken pieces, add sugar and star anise, bring to a boil over high heat, then reduce heat to medium and simmer for about 25 minutes

   

5. 5 Rinse the hazelnut mushrooms soaked in water one hour in advance and set aside

   

6. 6 When the chicken pieces are cooked, add the drained hazelnut mushrooms, cover and simmer for about 10 minutes. Add salt, stir well, and continue simmering for 5 minutes

   

7. 7 When the time is up, sprinkle with chopped green onion and turn over. If there is still more water, reduce the juice over high heat.

   

8. 8 Put into a large bowl

   

9. 9 Change the angle

   

10. 10 Close-up photos