Chicken stewed with mushrooms

Overview

Northeastern famous stew - chicken stewed with mushrooms. It was originally a whole chicken, but here it is modified to use chicken legs + chicken hearts

Tags

• hot dishes
• home cooking
• old man
• lunch
• chicken essence
• chicken heart
• chicken legs
• dried chili pepper
• garlic
• hazel mushroom
• old soy sauce
• onions
• star anise
• white sugar
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Debone the chicken legs, cut the chicken hearts in half, wash them with clean water, and cut the chicken legs into small pieces

   

2. 2 Soak hazel mushrooms in clean water. Remove the hard stems after soaking until soft. Rinse twice with clean water, then add clean water to soak (the entire mushroom soaking time needs at least two hours, and the preparation time is not included in the production time)

   

3. 3 Add water to the wok and bring to a boil. Add chicken drumsticks and chicken hearts and blanch for one minute

   

4. 4 Take it out and drain the water and set aside (be sure to drain the water, you can also use kitchen paper to absorb the water, otherwise it will be oily when frying the sugar color)

   

5. 5 Amount of some seasonings

   

6. 6 Add vegetable oil to the wok and heat it up. Add two spoons of sugar. Reduce the heat to low and slowly melt the sugar. It is best to stir evenly with a spatula during this process

   

7. 7 After the sugar is boiled, turn to high heat, add chicken and stir-fry until browned

   

8. 8 Add a little dark soy sauce and seasonings and continue to stir-fry a few times

   

9. 9 Pour the water and hazelnut mushrooms into the pot where the hazelnut mushrooms are soaked and bring to a boil over high heat

   

10. 10 After boiling, reduce the heat to medium, cover and simmer for more than 15 minutes. Add salt and chicken essence to taste and serve.