Red pine mushroom stewed chicken

Overview

Chicken stewed with mushrooms is a very typical Northeastern dish, mostly stewed with hazelnut mushrooms. But among the mushrooms produced in the Northeast, my favorite is the red pine mushroom. I have loved this mushroom since I was a child. I remember when I was a kid, my uncle bought it from the Northeast and sent it to my mother from the post office every year. At that time, there was no other way to send things by post except the post office. Therefore, the fresh and smooth taste is deeply rooted in my heart. Later, my uncle passed away, and I had to find a way to eat it myself. Logistics has developed in recent years, and you can buy whatever you want to eat. You can buy almost anything you want on the all-purpose Taobao that is not available locally. But the result is that red pine mushrooms in the Northeast are becoming more and more expensive. Four or five years ago, the price on Taobao was still around 80 yuan per catty, but now it has gone through the roof, mostly around 200 yuan per catty. But because I love eating, I still buy it every year.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• lunch
• chestnut
• chicken
• old soy sauce
• red pine mushroom
• rice wine
• ginger
• salt

Ingredients

Steps

1. 1 Wash the pine mushrooms and soak them in warm water. Because red pine mushrooms are wild, they need to be washed in advance so that the soaking water can be used.

   

2. 2 I bought a free-range chicken, washed it and cut it into pieces, blanch it in a pot with cold water to remove blood foam and impurities

   

3. 3 Put oil in the pot and sauté the minced ginger until fragrant

   

4. 4 Add the blanched chicken pieces and stir-fry

   

5. 5 Add rice wine and a little dark soy sauce,

   

6. 6 There are some chestnuts in the refrigerator, I also added some

   

7. 7 Add the water used to soak the pine mushrooms. If it is not enough, add some more boiling water until the water just covers the ingredients. Bring to a boil over high heat, then turn to low heat and simmer.

   

8. 8 Add the water used to soak the pine mushrooms. If it is not enough, add some more boiling water until the water just covers the ingredients. Bring to a boil over high heat, then turn to low heat and simmer. Simmer for about 20 minutes. When 1/3 of the soup is reduced, add salt

   

9. 9 Continue simmering for another 5 minutes to allow the salt to infuse.