Is it OK to stew chicken with fresh mushrooms? How do you make chicken stew with mushrooms to taste

I ate what Chef Li made a long time ago, and I never forgot Every time I talk about this dish, I must add a sentence in front of it "Heavenly King Covers the Tiger" Hahaha Chef Li's cooking skills are really buried, and every time the taste can amaze me, today's chicken stew with mushrooms is another artifact for rice, and the soup bibimbap can eat several bowls of rice I watched the whole process by helping the cook next to me, and quickly shared it with you in need.

by youningmum

1 local chicken.

1 bowl of dried shiitake mushrooms.

Garlic to taste.

Half a green onion.

Ginger 1 small piece.

Millet Spicy 5pcs.

Canola oil to taste.

Cooking wine a little.

Salt to taste. Light soy sauce to taste.

Dark soy sauce to taste.

Fuel consumption: Moderate amount.

2 small pieces of rock sugar.

Essence of chicken to taste.

Sichuan pepper oil to taste.

Steps. >1. Wash the whole chicken and chop it into small pieces.

2. Wash the dried shiitake mushrooms in warm water, and then prepare a large bowl of warm water to soak <>

3. Add cold water to the pot, add ginger, green onions, and cooking wine.

4. Add the chicken blanching.

5. Drain and set aside.

6. Add rapeseed oil to the pot, add ginger and garlic and stir-fry until fragrant.

7. Add the chicken and stir-fry.

8. Fry the water dry, and the epidermis shrinks.

9. Add cooking wine, light soy sauce, dark soy sauce, and stir-fry with oil.

10. Prepare a casserole, add water to the casserole for soaking dried shiitake mushrooms.

11. Put the fried chicken in, add the soaked shiitake mushrooms, add two rock sugars, and simmer over medium-low heat for 20 minutes.

12. After that, add millet spicy.

13. Add Sichuan pepper oil.

14. Add salt and chicken essence to taste.

15. a finished product.

TipsMillet pepper can be replaced with dried chili pepper, put it when stir-frying chicken, my family is because there are children to eat, so the last millet pepper.

Chicken stewed mushrooms this dish will be eaten when I was a child, at that time the family conditions were not good, now the living conditions are good, every year back to the Northeast mother will stew half a pot of chicken stewed mushrooms, fresh and delicious, the soup is thick and delicious, the selection of materials is exquisite, the mushroom is the dried products of the hazelnut mushrooms picked on the mountain in June and July, the chicken is their own free-range stupid chicken, a year of chicks generally not more than two years of meat quality is not easy to cook and easy to taste, more than three years is suitable for stewing chicken soup, hazel mushrooms taste fresh and fragrant, better highlight the umami of chicken, the real mountain delicacies.

This dish is simple, the most important thing is the selection of materials, eating this dish in the restaurant always feels that the chicken stewed mushrooms in the hometown are the best, this dish has high nutritional value, often eaten to improve immunity, strengthen the body, anti-aging effect.

Preparation: a stupid chicken, an appropriate amount of hazel mushrooms, soy sauce, green onions, ginger, salt, Sichuan peppercorns, spices, cinnamon, and bay leaves.

1.Slaughtered chickens, wash them with water, and break them into small pieces (I have sent a way to solve chickens, you can take a look), clean the hazelnut mushrooms, soak them in rice washing water for about 1 hour, and clean the sediment.

2.Pour oil into the pot, after heating, add green onions, ginger slices, ingredients, fry the fragrance, then put in the chicken pieces to stir-fry the fragrance, then add soy sauce, cooking wine, stir-fry for a while after the color becomes darker, add water to cover the chicken, boil and simmer for about an hour on medium heat, add the soaked hazelnut mushrooms, continue to simmer for about half an hour, then the mushrooms and chicken are fully integrated and the aroma is overflowing. I can smell it from afar, Add salt to the high heat to collect the juice, and like the soup to collect the juice less.

The chickens raised at home are stewed directly without blanching, which is very fragrant and delicious.

Method 1: Ingredients.

Free-range chicken one.

100 grams of white mushrooms.

100g crab mushrooms.

Dried chili peppers a.

Three teaspoons of salt.

Pepper 1 scoop.

Two tablespoons of cooking wine.

Red dates two.

1 green onion. Sliced ginger 4-5 slices.

Sichuan pepper A pinch of peppercorns.

Anise a.

Preparation of chicken stew with mushrooms.

1.Pick and wash the mushrooms, 2Szechuan pepper is ready, 3

Chop the chicken into small pieces and put it in a casserole, add water, 4Bring to a boil over high heat, skim off the foam, put the ingredients in step 2, add salt, pepper, cooking wine, 5Then put in the mushrooms, bring to a boil again on high heat, then turn to low heat and simmer for three hours, 6

The chicken soup is praised, pick out the green onions, ginger and peppercorns.

Method 21: Ingredients: 100g of chicken, 400g of carrots, 80g of peas, 40g of fresh shiitake mushrooms, 50g of crab mushrooms, 50g of mushrooms, 2g of chicken powder, 2g of salt, a little ginger.

2. Cut the washed mushrooms, cut off the roots of the washed crab-flavored mushrooms, and cut the shiitake mushrooms into small pieces.

3. Cut the carrot into pieces with an oblique knife, and cut the processed chicken into small pieces.

4. After the water in the pot is boiled, add peas, carrots and mushrooms and cook until they are broken, remove the ingredients and drain the water for later use.

5. Blanch the chicken pieces and set aside, bring water to a boil in a casserole over high heat, add ginger slices and chicken pieces, add the boiled ingredients and mix well.

6. Cover the pot, bring to a boil, turn to low heat and simmer for 20 minutes until cooked thoroughly, add salt, chicken powder, stir well to taste, and then get out of the pot.

First of all, the mushrooms must be washed clean, the mushrooms we choose are oyster mushrooms, the umbrella cover part of the flesh is thick, whether it is stir-frying, steaming, or soup, the taste is very tender and lubricated, the fly in the ointment is that there are a lot of dirt and dust hidden in the umbrella cover, so it must be thoroughly cleaned, you can add some flour when soaking, and stir back and forth several times in one direction, wash thoroughly. Secondly, the mushroom blanching must be put into the pot of boiling water whole, boil out the white foam and then continue to cook for about two minutes, take out the cool and then tear into small flowers, do not tear first and then blanch, or lazy and trouble-free, simply do not blanch, in this way, the former affects the umami and nutrition, the latter can not be completely sterilized, but also let the fried mushrooms have too much water, affecting the taste. Finally, Scramble mushrooms or scrambled eggs first?

It must be the eggs first, and using the fried egg base oil to fry the mushrooms can not only stimulate the umami of the mushrooms, but also effectively reduce the earthy taste of the wood flavor unique to the mushrooms, making the scrambled eggs with mushrooms more delicious.

Ingredients: local chicken.

Seasoning: ginger, garlic, chopped green onion, salt.

First of all, crush the ginger, but it's better not to cut it into powder, that's not good. As long as it is broken, it is OK, as long as the garlic skin is removed, it is best not to put cooking oil, put it in and don't change the tone, and don't put the chili pepper. After the chicken is washed, cut into small pieces, red dates, bamboo shoots, and fragrant mills are also prepared, and these things should be put into the pressure cooker together with the chicken, and spices should be added.

Simmer on high heat for about 15-20 minutes, and when the time is up, turn the heat down and simmer for about 5 minutes. That's it. It tastes good and fragrant.

It is very suitable for making for the family.

Ingredients: chicken, mushrooms (hazelnut mushrooms are best or other dried mushrooms), green onions, ginger slices, dried red peppers, seasoning, light soy sauce, cooking wine, appropriate amount of salt, rock sugar, cooking oil 1Chicken minced into small pieces (the traditional Northeast method of chicken nuggets is larger and rougher);

1 whole chicken (chai chicken, black chicken, three yellow chickens can be, or with half a black chicken + half a chai chicken to boil together is also very good, chai chicken, black chicken to boil the soup takes some time, about 2 hours, with three yellow chickens it seems to be much easier), a number of mushrooms (to make this soup with dried or fresh mushrooms, the nutritional value is the same. If you don't like to eat shiitake mushrooms, you can replace them with your favorite mushrooms, which will go well with the taste of chicken soup.

Red dates, 10 wolfberries, ginger slices, and a little salt. Method: 1. The whole chicken has been cleaned of internal organs, after rinsing, cut off the head and tail of the chicken, there are two thick pieces of fat in the tail body, and the lymph on the neck of the chicken should also be removed; Wash your favorite mushrooms, cut them into cubes and set aside; Wash the red dates and wolfberries and soak them in warm water for a while.

2. Pour a sufficient amount of water into the pot, put the whole chicken under cold water, boil over high heat to remove the foam, and add ginger slices, soaked red dates, wolfberries, and shiitake mushrooms. Do you use dried shiitake mushrooms, the water for soaking shiitake mushrooms is better to pour them into the soup and boil them together, the fragrance is stronger, so you have to wash the shiitake mushrooms carefully. 3. If the chai chicken and black chicken are boiled for 2 hours, the three yellow chickens for 1 hour are enough, and some salt seasoning can be sprinkled before drinking.

Summary. Stew chicken with mushrooms: corn powdery mildew, morel, chicken fir.

Stew chicken with mushrooms: corn powdery mildew, morel, chicken fir.

Generally, mushrooms can also be laughed at to choose dried shiitake mushrooms, and after soaking them in dried shiitake mushroom water when stewing meat, you can eat a stronger shiitake mushroom flavor, and it will be more delicious after making it.

Please refer to the method, the material is half a 500g of local chicken, 300g of dried shiitake mushrooms, green onions, ginger, star anise, light soy sauce, salt, cooking wine method 1The local chicken is cleaned and cleaned, cut into small pieces, rinsed and dried shiitake mushrooms are washed, soaked in cold water in advance, selected roots, washed, and dried water, and at the same time soaked in the water of shiitake mushrooms for the last time, precipitate and filter out a little sediment, keep a section of green onions, cut into small pieces with an oblique knife, a piece of ginger, and pat loose. 2.

Pour enough cold water into the pot, pour in a little draft of Zheng material ruler wine, put in the chicken pieces, remove the chicken pieces after boiling, control the moisture, and set aside 3Pour salad oil into the pot, a little more, heat it, add green onions, ginger and star anise 2 pieces, and burst out the fragrance 4Add 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 so that the flavor of the shiitake mushrooms comes out5

Pour in enough hot water and water to soak the mushrooms, cover the chicken, and bring to a boil over high heatPour it into the purple casserole, simmer over low heat for about 1 hour, until the soup is viscous, sprinkle in a little salt to taste, and then you can get out of the pot.

Authentic chicken stewed mushrooms are to use hazelnut mushroom banquet bucket or red mushroom (when I was a child, the family often used to stew chicken mushrooms, red, the meat is very rich, very delicious) to make the grinding, the taste is super good, I took the hazel mushrooms from home to eat up, I replaced the shiitake mushrooms with dried shiitake mushrooms, the fragrance of dried shiitake mushrooms is better, to use cold water to make a fuss soak hair, so as not to lose the taste of shiitake mushrooms. When you burst the pot, it must be green onions, ginger and star anise, the taste is good, soak the mushroom water to stew the chicken, the taste of the mushrooms and the chicken are well integrated, and the taste is better. It must be simmered over low heat until the soup is thick, and the chicken soup is delicious.

I wish you a happy life and a happy day

When making chai chicken stewed mushrooms, we need to pay attention to the method, first of all, we need to prepare the materials, we need 1 kg of chicken and an appropriate amount of hazelnut mushrooms. You also need oil, green onions, ginger, Sichuan pepper powder, dark soy sauce, monosodium glutamate, salt and other condiments.

When making chai chicken stewed mushrooms, we can choose to eat chicken breasts, chicken thighs and other parts with more meat, and at this time, we don't need so many muscles from bones, we can cut the chicken into small pieces after cleaning, and then put it on a plate.

The mushrooms need to be soaked in water, and then placed in clean water, we need to soak them for 10 minutes, which can make the hazelnut mushrooms softer, and also allow the mushrooms to be completely cleaned. Boil the water in a pot, and when the water boils, we can put the chicken pieces in, blanch the water, and wait for 1 minute before we can take it out again. After we wash the ginger, we need to cut it into shreds, and the green onion also needs to be cut into small pieces.

We put oil in the wok and heat it, and when the oil is hot, we can add the green onion and ginger shreds, and when the aroma is fragrant, we can choose to add the chicken pieces to stir-fry. After that, we pour in the dark soy sauce and condiments such as Sichuan pepper and rice flour, and we need to continue stir-frying, and then add water until the chicken is evenly colored, and then boil over high heat.

After the soup is completely boiled on high heat, you need to put the hazelnut mushrooms in it, then turn it to low heat and stew it slowly, wait for about 30 minutes, then boil the pot, add monosodium glutamate, salt and green onion segments, stir evenly and you can eat it out of the pot.

Step 1: Soak an appropriate amount of mushrooms in water for a while, then wash them several times, remove the roots after cleaning the mushrooms, make small pieces and set aside for later use.

Step 2: Clean the chicken and put it in the pot, continue to add an appropriate amount of water to the pot, blanch the chicken on high heat and wash off the foam on the surface of the chicken.

Step 3: Add an appropriate amount of cooking oil to the pot, wait until the oil is hot, add dried chili, pepper and ginger slices, fry the seasoning until fragrant, and then put the blanched chicken into the pot and stir-fry to make it fragrant.

Step 4: Pour an appropriate amount of dark soy sauce and soy sauce into the pot, continue to stir-fry until colored, add an appropriate amount of water, pour the prepared mushrooms into the pot, add cinnamon, star anise, ginger slices, edible salt and cooking wine, boil the water over high heat and continue to cook for about 40 minutes.

If you have a casserole in your house, it is best to pour the chicken into the casserole at this step, and the chicken is better stewed in the casserole.

Step 5: After 40 minutes, add an appropriate amount of chopped green onion and coriander to the pot, and serve out the chicken and mushroom stew, and a delicious chicken stew with mushrooms is ready.

Tip: When making chicken stewed mushrooms, it is best to make more at once, because the best time to eat this delicacy is not the first meal, but the second meal, when the taste of chicken and mushrooms is really strong.