Agaricus Blazei Braised Chicken

Overview

Today’s Agaricus Blazei Braised Chicken is what my daughter ordered, so I don’t need to say much and just serve it!

Tags

• hot dishes
• home cooking
• chinese banquet
• banquet dishes
• lunch
• dinner
• agaricus blazei blazei (dry)
• angelica dahurica
• light soy sauce
• old soy sauce
• onions
• rice wine
• rock sugar
• three yellow chicken
• ginger

Ingredients

Steps

1. 1 Wash the three-yellow chicken and cut it into pieces. Wash away the dust from the Agaricus blazei blazei and soak it in warm water for 30 minutes (retain the water used to soak the blazei blazei mushroom). Cut the green onions into large sections, pat the ginger flat, and prepare rice wine, dark soy sauce, and light soy sauce.

   

2. 2 Place the chicken pieces in a pot under cold water, add scallions and ginger slices, bring to a boil over high heat and skim off the foam.

   

3. 3 Remove the blanched chicken pieces, drain them and set aside.

   

4. 4 Put a little base oil in the pot, add the blanched chicken nuggets and stir-fry until the chicken nuggets turn slightly yellow. Add rock sugar, angelica angelica, green onion segments, and ginger slices, and the ginger, green onion, and fragrance will come out.

   

5. 5 After the aroma of onion and ginger emerges, cook rice wine along the edge of the pot to remove the fishy smell, add light soy sauce for freshness and seasoning, and add dark soy sauce for color.

   

6. 6 After adding the seasoning, stir-fry slightly and add the soaked Agaricus blazei blazei.

   

7. 7 Add the water used to soak the Agaricus blazei mushrooms until the water slightly covers the ingredients.

   

8. 8 The fire was boiling.

   

9. 9 Cover and simmer on low heat for about 30 minutes. Properly extend or shorten the stewing time according to the tenderness of the chicken.

   

10. 10 Simmer until the chicken is tender and remove the onion, ginger and other seasonings. At this time, you can taste the saltiness to see if it suits your own taste, and add salt to season according to your own taste.

    

11. 11 Reduce the sauce over high heat until the soup is thickened and turn off the heat. Braised chicken, the soup is thickened and tastes richer and mellower.

    

12. 12 It’s out of the pot! Golden red in color, rich in aroma, salty and delicious, rich in nutrients, it is suitable for all ages. Friends who like it can give it a try~~