Mushroom Roasted Chicken

Overview

This dish is a home-cooked dish that my mother often made when I was very young. Recalling the taste, I made it and ate it.

Prepare chicken, mushrooms, onions, dried chilies, Sichuan peppercorns, green onions, ginger and garlic in advance.
Blanch the chicken and remove the blood and foam.
Blanch the chicken and set aside.
Heat oil in a hot pan, add dried chili peppers and Sichuan peppercorns, and stir-fry.
Add ginger and garlic and stir-fry.
Add the onions to the pan and sauté for a while
Add the blanched chicken and stir-fry until lightly browned. Add a little salt!
Start adding the ingredients and coloring the soy sauce.
Vinegar
Cooking wine to remove the fishy smell
Oyster sauce for freshness
Add mushrooms and stir-fry.
You can add an appropriate amount of beef powder (if not available, don’t add it)
Stir-fry for about 3 minutes, add water and cover the chicken. Bring to a boil over high heat and then simmer over low heat until the juice is reduced. You can add rock sugar before collecting the juice to enhance the flavor!
Delicious mushroom roast chicken is ready.