Chicken stewed with mushrooms
Overview
How delicious it will be when the fresh young rooster meets Northeastern wild mushrooms and is simmered over low heat!
Tags
Ingredients
Steps
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Prepare the ingredients: onion, ginger, garlic, one green and red pepper, cut the onion, ginger and pepper into shreds and set aside.
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Wash the rooster cut into medium pieces (2cm x 1.5cm) and soak it in water for 20 minutes to remove any blood and oil clots.
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Boil half a pot of water, pour in the soaked rooster pieces, stir it a few times, wait until the water boils again, skim off the foam with a spoon, skim it off, turn off the heat, take out the chicken pieces and drain them for later use.
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Rinse the northeastern wild mushrooms and fungus, remove the dust, soak them in water, add more water, it will be useful.
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In another pot, add oil. When the oil is slightly hot, add green onions, ginger, green and red peppers to the pot, stir-fry until fragrant. Add two spoons of bean paste, cooking wine, and light soy sauce. At this time, add the chicken pieces and stir-fry over high heat.
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Add the straw mushrooms and dark soy sauce, stir-fry continuously so that each piece of chicken is darkened, and stir-fry for about 5 minutes.
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Add the water in which the mushrooms were soaked to slightly cover the chicken pieces. At this time, add 1 aniseed, 10 peppercorns, sugar, and garlic. Turn to low heat and simmer for about 1 hour.
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Simmer for about 1 hour. When the soup is almost done, taste to see if the chicken pieces are cooked through. If so, add soaked Northeastern wild mushrooms and fungus. Simmer for another 10 minutes until the aroma fills the kitchen.
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Serve in a large flower bowl and garnish with some coriander or chives.
