Braised Chicken with Mushrooms

Overview

It happened to be the weekend, and I was looking through the photos and saw the pictures that had been sorted out in the folder. I'll post a diary while I still have some time before I go out. This braised chicken with mushrooms is really delicious. If I were to rate it by stars, I would give it 5 stars. The cooking method is quite satisfactory, following my chef's usual braised style. The taste and texture of this dish are completely superior to the main ingredient - chicken. I brought the chicken home during the Spring Festival and kept it in the refrigerator. My mother raised it by herself in my back garden. My mother and my aunt bought sweet potatoes from the market every day, as well as various vegetable leaves, mixed with grains, and cooked a large pot of cooked food for them every day. It took more than 4 months to feed them. The chickens run around in the garden every day, chasing each other, and the flowers and organic vegetables planted in the garden are destroyed. You think, can this kind of chicken be good? The meat of this kind of chicken is red, the skin is elastic, there is no fat under the skin, and the chicken bones are very hard. It is completely incomparable to the cage-fed chickens on the market. The chickens are relatively large, weighing more than ten kilograms, and a family of three can cook up to half of them at a time. They have to work hard to finish them all at once.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• winter recipes
• dinner
• chicken
• chicken essence
• garlic
• msg
• mushrooms
• old soy sauce
• onions
• original soy sauce
• pixian douban
• trinaphthalene
• white cardamom
• xiangguo
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Wash the chicken.

   

2. 2 Chop into good sized chunks.

   

3. 3 Blanch.

   

4. 4 Drain and set aside.

   

5. 5 Wash the mushrooms and cut into suitable size pieces or thick slices.

   

6. 6 Wash and cut green onions into sections. Smash the garlic and peel it.

   

7. 7 Seasonings are ready.

   

8. 8 Clean the pot, heat it, and add peanut oil.

   

9. 9 Pour in the chicken and stir-fry until the moisture on the surface is dry.

   

10. 10 After spitting out the oil, add the peppercorns and ginger slices and stir-fry for a few times.

    

11. 11 Add two tablespoons of Pixian bean paste and stir-fry until red oil is released.

    

12. 12 Add a tablespoon of original soy sauce and a teaspoon of dark soy sauce and stir-fry until the water vapor is slightly dry.

    

13. 13 Add an appropriate amount of water to just cover the chicken, then add sannaphthalene, white buckwheat, xiangguo, garlic, and add a little salt and chicken essence according to the saltiness of the soup.

    

14. 14 Add mushrooms and stir-fry evenly.

    

15. 15 Add mushrooms and stir-fry evenly.

    

16. 16 Pour the chicken and soup into the pressure cooker, turn on the steam, and simmer over medium heat for 18 minutes. If you are using feed chickens on the market, you don’t need to use a pressure cooker, and you don’t need to press it for such a long time. You can just cook it in an iron pot for 20 minutes. After the pressure cooker valve is lowered, add a little salt according to the saltiness of the chicken, then add chicken essence, MSG, and green onions, mix well and serve.

    

17. 17 Plate.