Chicken Legs Stewed with Mushrooms
Overview
This time, the Pipa legs were not cut into small pieces, but stewed whole. Two handfuls of soaked small mushrooms and a handful of wild black fungus were put in a big pot. The stewed chicken legs were delicious, the meat was rotten, the mushrooms were slightly chewy, and the wild fungus was crunchy. It tasted great when paired with white rice!
Tags
Ingredients
Steps
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Wash the pipa legs, use scissors to poke a few holes in the skin, and the tip of the scissors goes deep into the meat, preferably to the bone, and rotates it a few times to separate the meat from the bones, but it still looks intact on the surface. The purpose of this is to allow the flavor to be well absorbed during the subsequent marinating and cooking processes
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Put soy sauce, oyster sauce, salt, ginger slices, cooking wine and a small amount of water into a basin
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Knead it with your hands, pour the juice into the meat through the knife edge, and marinate for 20 minutes
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Remove impurities from small shiitake mushrooms, wash them twice, and soak them in warm water
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Wild black fungus is also soaked in advance
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Seasoning is ready
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Put the marinated chicken legs into the pot together with the sauce and seasonings. Pour the water used to soak the mushrooms into the pot, and then pour in cold water. There can be more water, higher than the chicken legs
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After the water boils, skim off the foam slightly, cover and simmer for 15 minutes, add the soaked mushrooms and black fungus into the pot, stir evenly, cover and continue to simmer for 20 minutes
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Slightly reduce the soup and prepare to serve
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Put it on the plate and let’s eat
