Mushroom stewed chicken

Overview

On the last day of May Day, my husband organized an outing and picnic. It felt so good to enjoy the spring breeze and the embrace of nature with my children. There were three raw wing roots and some mushrooms left during the barbecue, so I bought two more chicken legs at the market to make a chicken stew with mushrooms. It was a perfect match with rice.

Tags

• hot dishes
• aniseed
• chicken essence
• chicken legs
• cooking wine
• mushrooms
• sugar
• sweet noodle sauce
• salt
• soy sauce

Ingredients

Steps

1. 1 Pour the chicken legs through water, skim off the foam, and set aside.

   

2. 2 Cut mushrooms into cubes.

   

3. 3 Onion and ginger slices

   

4. 4 When the oil is 70% hot, add two spoons of white sugar and stir-fry the sugar color. When the color turns red, add the chicken legs and stir-fry quickly. Add the green onion, ginger, noodle sauce, soy sauce, cooking wine and chicken essence in sequence.

   

5. 5 Stir fry for a while and then add appropriate amount of water

   

6. 6 Add the mushrooms and simmer for about a quarter of an hour.

   

7. 7 The delicious mushroom stewed chicken is ready to serve.

   

8. 8 Full of color and fragrance.