How to make chicken mushrooms, chicken stew mushrooms to make

1. Cut the chicken into pieces, smear a little salt and fry it in a 6-layer hot oil pan until it changes color and sets, then remove it and set aside. Divide the mushrooms in half from the middle, boil them in boiling water for 1 minute, then remove them and set aside. Onion and into chunks, cut the green onion into 3 cm long pieces, peel the garlic, divide each clove of garlic into two, and slice the ginger.

Soy sauce and water are added to the starch to make a sauce.

2. Pour oil into the pot, when it is hot to 6 layers, pour in garlic, ginger and onion, stir-fry until fragrant, pour in the fried chicken pieces, then add salt, pour in black pepper sauce, stir-fry well and pour in the mushrooms (before pouring in, pour out the water seeping out of the mushrooms), stir-fry a few times, until the black pepper sauce is evenly wrapped on the mushrooms and chicken, add monosodium glutamate, then tick, and finally pour a layer of cooking oil and green onions on the pot. Share it with your friends.

Here's how to make the chicken stew with mushrooms::1. Boil water over high heat and blanch the chicken.

2. Put chicken, water, ginger, green onion knots and cooking wine in the pot, bring to a boil over high heat, turn to low heat and simmer for 1 hour.

3. Open the lid and add salt, simmer for half an hour, add mushrooms and cook over high heat before eating.

Chicken stew with mushrooms recipe two1. Prepare the ingredients, wash the chicken and chop it into pieces, peel and cut the potatoes into pieces, and soak the dried hazelnut mushrooms in advance.

2. Cut the green onion into green onion segments, and slice the ginger and garlic.

3. Put an appropriate amount of oil in the pot and boil until it is hot, then add green onions, ginger slices and garlic slices to burst the fragrance.

4. Then add the chicken and stir-fry evenly.

5. Pour in an appropriate amount of light soy sauce, cooking wine and dark soy sauce, and stir-fry until the chicken is colored.

6. Then put in the soaked mushrooms and stir-fry evenly.

7. Add water to cover the ingredients, put in star anise, boil over high heat, and then change to medium-low heat and simmer.

8. When simmering for about 40 minutes, add the potato cubes and continue to simmer.

9. Continue to simmer for about 20 minutes, and when the soup in the pot is viscous, add an appropriate amount of salt and chicken essence to reduce the juice on high heat.

Chicken stew with mushrooms recipe three1. Wash the chicks and chop them into small pieces.

2. Soak the mushrooms in warm water for 30 minutes, wash and set aside.

3. Heat the pot, put in a small amount of oil, put in the chicken pieces and stir-fry until the chicken changes color, add green onions, ginger, ingredients, salt, soy sauce, sugar, cooking wine, fry the color well, add an appropriate amount of water and stew for about ten minutes, then pour in the mushrooms, and simmer for thirty or forty minutes on medium heat.

Chicken stew with mushrooms is a well-known dish, and here is the recipe for chicken stew with mushrooms that I shared, let's take a look.

Raw materials

Small rooster, hazel mushrooms.

Seasoning

Soy sauce, dark soy sauce, green onion and ginger, star anise, cinnamon, cooking wine, salt, dried chili peppers, and cooking oil.

Method

1. Soak the hazelnut mushrooms in water until soft, cut off the roots, filter out the impurities with water, and drain for later use.

2. The little rooster is slaughtered and disemboweled, and the chicken offal is washed and cleaned, and the chicken claws are nailed, the tail is cut off, and chopped into pieces.

3. After the oil in the pot is hot, add ginger slices, cinnamon, dried chili peppers, and star anise to stir-fry until fragrant, and then add the chicken pieces and stir-fry.

4. Add soy sauce, dark soy sauce and cooking wine and stir-fry the chicken pieces to evenly color.

5. Add an appropriate amount of water, simmer the chicken pieces for about 10 minutes and pour in the mushrooms.

6. Transfer to a casserole and simmer over medium-low heat for 20 minutes.

Materials:

500g of half local chicken, 300g of dried shiitake mushrooms, green onion, ginger, star anise, light soy sauce, salt, cooking wine.

Method

1. Clean up the chicken, cut it into small pieces, rinse it and wash the dried shiitake mushrooms, soak them in cold water in advance, select the roots, wash them, control the dry water, and soak the mushrooms for the last time, precipitate and filter out a little sediment, keep a section of green onions, cut them into small pieces with an oblique knife, and pat them loose.

2. Pour enough cold water into the pot, pour in a little cooking wine, put in the chicken pieces, remove the chicken pieces after boiling, control the moisture, and set aside.

3. Pour salad oil into the pot, a little more, heat it, add green onions, ginger and 2 star anise, and burst the fragrance.

4. Add the chicken pieces, pour in 2 tablespoons of light soy sauce, stir-fry until white, then add the shiitake mushrooms, and continue to stir-fry to make the taste of the shiitake mushrooms come out.

5. Pour in enough hot water and water for soaking shiitake mushrooms, cover the chicken, and bring to a boil.

6. Pour into the purple casserole, simmer over low heat for about 1 hour, until the soup is viscous, sprinkle a little salt to taste, and then you can get out of the pot.

Chicken and mushroom stew is a well-known dish, chicken stew with mushrooms is soft and delicious, delicious and nutritious. So how is this famous Northeast dish chicken stewed with mushrooms made? Do you have any friends you want to learn? Read on.

Per 100 grams of chicken stewed mushrooms, the nutritional content is 527 kilojoules, protein grams and fat grams.

Ingredients:

500 grams of chicken, 100 grams of mushrooms, ginger, green onions, cinnamon, bay leaves, Sichuan peppercorns, star anise, soy sauce, sugar, salt.

Steps:

1. Slice mushrooms, ginger and green onions;

2. Chop the chicken into small pieces, blanch in boiling water to remove the blood foam;

3. Heat the oil over high heat, add ginger slices, green onions, star anise, Sichuan pepper, bay leaves, and cinnamon and stir-fry until fragrant;

4. Add the chicken pieces and stir-fry until the chicken changes color;

5. Put the mushrooms in the mouth and continue to stir-fry, add sugar, soy sauce and continue to stir-fry;

6. Add boiling water, change to medium heat after the soup boils, and simmer for 20 minutes;

7. Add salt and simmer for 10 minutes, the soup will thicken, and you can put it out.

Materials:

Light chicken (half, 350g), dried tea tree mushroom (50g), sweet potato vermicelli (100g), dried chili pepper (10), star anise (1), green onion (1), ginger (2 slices).

Seasoning

Oil (2 tablespoons), Haitian seafood soy sauce (2 tablespoons), cooking wine (1 tablespoon), salt (1 3 tablespoons), sugar (1 2 tablespoons).

1. Wash the chicken and cut it into pieces; Cut the sweet potato vermicelli into sections and soak them in water until soft; Slice the green onion and slice the ginger.

2. Soak the dried tea tree mushrooms in warm water, cut off the roots, wash and drain the water and set aside.

3. Heat 2 tablespoons of oil, stir-fry the chives, ginger slices, dried chili peppers and star anise, pour in the chicken pieces and 1 tablespoon cooking wine, and stir-fry until the chicken changes color.

4. Pour in the tea tree mushrooms, stir-fry with the chicken pieces for 1 minute, pour in 2 bowls of water and stir well.

5. Add 1 3 tablespoons salt, 2 tablespoons Haitian seafood soy sauce and 1 2 tablespoons sugar to taste.

6. Cover and bring to a boil over high heat, change to low heat and simmer for 20 minutes, during which the lid is removed and stir-fried to avoid sticking to the pan and burning.

7. Add sweet potato vermicelli and mix well, cover and continue to cook for 5 minutes, cook until the vermicelli becomes soft and the soup is thick, then it can be removed from the pot.

Tips:

1. Hazel mushroom is the best dish to use, hazel mushroom is a specialty of Northeast China, its fungus flavor is strong, the umbrella cover is thick, and the texture is crisp and tender. If you can't buy hazelnut mushrooms, you can use dried tea tree mushrooms instead.

2. Use local chicken or free-range chicken as the main ingredient, its chicken flavor is strong, the meat is smoky, and it will be more flavorful after cooking for a long time, and it will not be tasteless, so it is not suitable to buy children's chicken.

3. You can use sweet potatoes, mung beans or potato vermicelli, because sweet potato vermicelli can be soaked in boiling water, and it is not easy to rot after boiling for a long time, so it is recommended to use sweet potato vermicelli into the dish.

4. Dried tea tree mushrooms should be soaked in warm water, not boiling water or cold water, the former will make the tea tree mushrooms soft and rotten, and the fragrance will be lost; The latter is not easy to soak, the fragrance is light, not only difficult to cook thoroughly, but also dry and hard to chew.

Summary. The method is as follows: 1 chicken wings cut into two pieces, marinated with a teaspoon of soy sauce, wash the mushrooms and soak them in water for three hours, at least oh 2 green onions cut into granules, ginger slices cut into strips, spare 3 oil slightly hot to put in ginger, then put two rock sugar, and finally pour in the marinated chicken wings and stir-fry until the chicken skin is golden, then put in the mushrooms and stir-fry, pour the water to soak the mushrooms into the lid pot and simmer for half an hour 4 and a half hours after opening the lid and collecting the juice on high heat, sprinkle the green onions, and you're done! Let's do it.

Chicken stew with fresh mushrooms.

The method is as follows: 1 chicken wings cut into two pieces, marinated with a teaspoon of soy sauce, wash the mushrooms and soak them in water for three hours, at least oh 2 green onions cut into granules, ginger slices cut into strips, spare 3 oil slightly hot to put in ginger, then put two rock sugar, and finally pour in the marinated chicken wings and stir-fry until the chicken skin is golden, then put in the mushrooms and stir-fry, pour the water to soak the mushrooms into the lid pot and simmer for half an hour 4 and a half hours after opening the lid and collecting the juice on high heat, sprinkle the green onions, and you're done! Let's do it.

Or choose the following recipe to make the ingredients include chicken breast, shiitake mushrooms, yams, potatoes, carrots, soy sauce, and pepper. 1. Wash the chicken breasts and cut them into pieces and marinate them in soy sauce thirteen spices in advance. 2. Cut off the roots of the shiitake mushrooms and wash them.

6. Add shiitake mushrooms, yams, potatoes, carrots and water. 7. After the water boils, turn to low heat and add Cordyceps and simmer for 30 minutes. 8. Add soy sauce and pepper before closing the heat.

You can also do this: 1. Clean the chicken and chop it into pieces, marinate it with an appropriate amount of salt, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of cooking wine for about half an hour. 2. Soak the dried shiitake mushrooms in water in advance, cut the green and red peppers into cubes, slice the ginger and garlic, and wash the star anise for later use. 3. Heat an appropriate amount of oil in a pot, add ginger and garlic and stir-fry until fragrant.

4. Then put in the marinated chicken pieces and stir-fry over high heat. Saute until the chicken pieces are golden brown. 5. Then add an appropriate amount of dark soy sauce (braised soy sauce) and stir-fry in the pan until colored.

6. After coloring, add the soaked shiitake mushrooms and star anise and stir-fry for a while. 7 Then add an appropriate amount of hot water and green onion white to start simmering, (I put 600 ml of water) after boiling, switch to medium heat and continue to stew, pay attention to the amount of water, stir-fry every ten minutes. 8. When the soup is stewed until one-third is left, add the chili pieces and stir-fry over high heat until the chili peppers are broken, add an appropriate amount of salt to taste, and the soup can be thickened.

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Ingredients: 1 three-yellow chicken (about 500 grams), 15 dried shiitake mushrooms (about 25 grams).

Excipients: 1 tablespoon cooking wine, 3 star anise, 3 bay leaves, 2 green onions, 5 slices of ginger, 2 teaspoons dark soy sauce, 1 teaspoon light soy sauce, 1 piece of stewed soup, 1/2 teaspoon white pepper, 1 tablespoon oil, 3 bowls of water.

1. Chop the three yellow chickens into pieces, soak them in blood water and set aside; Soak dried shiitake mushrooms in warm water, wash and set aside.

2. Put the three yellow chickens in the water, bring to a boil over high heat, skim off the foam and take it out, wash it and set aside.

3. Heat oil in a pot, stir-fry chives, ginger, star anise, bay leaves, then put the chicken in and stir-fry until it changes color, add cooking wine and soy sauce and stir-fry evenly.

4. Add water, add dried shiitake mushrooms to stew, and add Knorr soup for stew.

5. Knorr Soup Bao Wei stew is specially dissolved into a thick and mellow broth, infiltrated into the ingredients, boiled over high heat, turned to low heat and simmered until the soup is thickened, and finally sprinkled with white pepper to enhance the fragrance.

6. Chicken stewed mushroom finished picture.

Ingredients: 500 grams of chicken, 100 grams of mushrooms (fresh mushrooms), 100 grams of peas, seasoning: 10 grams of salt, appropriate amounts.

Preparation of chicken mushroom soup:

Bring the chicken broth to a boil on high heat for 6 minutes, remove the oil slick and add salt to taste. Cut the chicken into cubes, then wash the mushrooms and cut them into small slices, put the mushroom slices, peas, and chicken (cooked) in the soup plate, and put the soup on high heat for 2 minutes.

Stir-fried chicken with mushrooms is a home-cooked dish that meets the general taste, and the preparation method is also very simple.

Ingredients: 150 grams of fresh mushrooms, 250 grams of chicken breast, 1 egg white, 10 grams of chopped green onion, 10 grams of minced ginger, 5 grams of soy sauce, 5 grams of sugar, 5 grams of cooking wine, 20 grams of dry starch, 25 grams of wet starch, 500 grams of cooked peanut oil (about 50 grams), l grams of refined salt, 10 grams of sesame oil.

Steps: 1. Wash the fresh mushrooms, put them in a pot of boiling water and simmer them slightly, remove them, drain the water, and cut them into small cubes;

2. Wash the chicken breast, remove the fascia, cut it into cubes, put it in a bowl, add egg white, refined salt, dry starch, mix well and mix the slurry, and set aside.

3. Put the wok on the hot fire, pour in the peanut oil, when it is 50% hot, put the diced chicken with oil until cooked, pour it into a colander and drain the oil.

4. Leave the bottom oil in the pot, add chopped green onion and minced ginger to stir-fry until fragrant, add diced mushrooms, cooking wine, soy sauce and sugar and stir-fry for a while.

Stir-fried chicken nuggets with mushrooms is a very delicious home-cooked dish with a rich flavor and a great texture, so you might as well make it and try it. The practice of stir-fried chicken nuggets with mushrooms is now detailed as follows for friends' reference. You can choose between two different ways to create a more delicious stir-fried chicken nugget with mushrooms.

Stir-fried chicken with mushrooms 1: chicken, shiitake mushrooms, light soy sauce, oyster sauce, salt, sugar, ginger, green onions, and sesame oil. Wash and drain the chicken and cut into small pieces, wash and drain the mushrooms and slice them, slice the ginger, and cut the green onion into white sections.

Put oil in a pan, add the chicken pieces after 8 is hot, stir-fry over high heat, remove the moisture of the chicken, and fry until the surface of the chicken is slightly charred.

Add the ginger and shallots, and continue to stir-fry over low heat for 8 to 10 seconds. Add cooking wine and stir-fry over low heat two to three times. Put the shiitake mushrooms and stir-fry until they are broken.

Add an appropriate amount of oyster sauce, light soy sauce, salt, and sugar (a little is sufficient, oyster sauce is sweet). Stir-fry over high heat until fully flavored. Add a few drops of sesame oil before cooking.

Description: Try to use light soy sauce in soy sauce, and you don't need to put too much in the amount, because the chicken nuggets don't need to be colored very much, and the original color of the shiitake mushrooms should be guaranteed to the greatest extent, and the color of the chicken should also be consistent with it. Stir-fried chicken nuggets with mushrooms two:

A tender chicken, half an onion, a pound of mushrooms, a head of garlic, a piece of ginger, 5 green onions, a bottle of black pepper sauce, soy sauce, water starch, salt, monosodium glutamate, and edible oil. Cut the chicken into pieces, smear a little salt, fry it in a hot oil pan for 6 times until it changes color and set, then remove it and set aside. Divide the mushrooms in half from the middle, boil them in boiling water for one minute, then remove them and set aside.

Onion and into chunks, cut the green onion into 3 cm long pieces, peel the garlic, divide each clove of garlic into two, and slice the ginger. Soy sauce and water are added to the starch to make a sauce. Pour oil into the pot, when it is hot to 6 layers, pour in garlic, ginger and onion, stir-fry until fragrant, pour in the fried chicken pieces, then add salt, pour in black pepper paste, stir-fry well and pour in mushrooms (before pouring in, pour out the water seeping out of the mushrooms), stir-fry a few times, wait until the black pepper sauce is evenly wrapped on the mushrooms and chicken, add monosodium glutamate, then thicken, and finally pour a layer of cooking oil and green onions to get out of the pot.