How to make chicken stew with mushrooms, how to make chicken stew with mushrooms

To prepare the chicken and mushroom stew: make the ingredients.

Tongzi chicken, three yellow chickens, and local chickens can all 750 grams to 1000 grams, and mushrooms 75 grams (preferably hazelnut mushrooms from the Northeast).

Seasoning: green onion, ginger, dried red pepper, seasoning, soy sauce, cooking wine, salt, a little sugar, cooking oil[1].

Chicken stew with mushrooms.

Chicken stewed with mushrooms (8 photos).

process. 1. Wash the chicks and chop them into small pieces. Blanch the chicken pieces with boiling water for 3-5 minutes (remove the blood and water in the chicken and have the effect of removing the fishy smell), remove it and dry it and set aside;

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, dried red peppers, 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 over medium heat [the general three-yellow chicken needs to be stewed for 5-20 minutes, and the old local chicken needs to be between 20-40 minutes].

Supplement: The soil of Hulunbuir grassland is chestnut limestone, which is suitable for the growth of white mushrooms. This kind of white mushroom meat is thick and delicious, fragrant and tender, and is well-known at home and abroad.

In the days of the prairie, we feasted on it twice. At the ranch, we use a simpler cooking method, stewed with soaked dried mushrooms, and the taste and texture are really better than any other variety of mushrooms. Sincerely for you, I hope it can help you, give people roses, hands have fragrance, thank you very much, useful words, give a good review o(o

Method: A small chicken, chopped into inch pieces, set aside. Appropriate amount of wide vermicelli.

Mushrooms (pine mushrooms go to soak and break open, and mushrooms go to follow) set aside.

Two taels of soybean oil, one tael of soy sauce, a little peppercorn noodles, and an appropriate amount of salt.

Pour the soybean oil into the pot, heat it over high heat, and then put the cut chicken pieces into the stir-fry, pay attention; Be sure to fry the chicken until the chicken is bloodless, shrunken into a ball, and fragrant. Add peppercorns, soy sauce and salt. Stir-fry a few more times.

Add the mushrooms and stir-fry a few times. Put the wide flour on the chicken, add warm water to cover the chicken and stew, about ten minutes, as long as the wide flour is stewed thoroughly, it can be out of the pot.

In addition, wide powder must be bought well. Otherwise, the chicken is stewed well, and the vermicelli can't be eaten in your mouth. It is better not to widen the flour than to buy inferior noodles.

By: tingyu527 - Tongjinshi Origin Level 6 12-20 08:47

Chicken stew with mushrooms.

Ingredients: 750 grams of chicks, 1000 grams, 75 grams of mushrooms.

Seasoning: green onion, ginger, dried red pepper, seasoning, soy sauce, cooking wine, salt, sugar, cooking oil.

Preparation: 1Wash the chicks and chop them into small pieces;

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

3.Sit in a pot and heat it, 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, dried red peppers, 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 over medium heat.

First put the chicken pieces in the pot and boil the water to beat the bubbles off, and then you can put some ginger slices or a few peppercorns and cook for more than 20 minutes to change the heat.

Blanch the chicken first, wash off the foam, add water, put a few slices of ginger, and pour some rice wine! Bring to a boil over high heat, then simmer over low heat, simmer for about 15 minutes, wash the mushrooms and throw them in to stew together, simmer for 10 minutes and add a little salt.

Chicken and mushrooms are stewed in a pot.

Chicken stewed mushrooms is one of the four major stews in the Northeast and occupies an absolute position in the Northeast cuisine! The simple name of the dish is a delicious match, chicken and mushrooms are a natural pair, and a dish that is like thunder is mouth-watering! There are countless kinds of mushrooms, and one of the protagonists of chicken stewed mushrooms is hazelnut, because it is an authentic Northeast special ingredient, but there is no one at home, and tea tree mushrooms and small northern mushrooms are used to stew chicken.

Of course, if you want to make a taste of the Northeast, it is recommended to use wild game and mountain delicacies as much as possible, and hazelnut mushrooms are the best to ensure a fragrant original flavor!

On the last day of the National Day holiday, I made this chicken stew with mushrooms, the chicken absorbed the aroma of the mushrooms, and the mushrooms absorbed the aroma of the chicken, a very delicious dish.

Preparation of chicken stew with mushrooms.

Step 1

Prepare the ingredients, shiitake mushrooms, tea tree mushrooms, dried chilies, star anise and Sichuan peppercorns, cut into ginger slices and set aside.

Step 1

Tea tree mushrooms and dried shiitake mushrooms are soaked in warm water, and the soaked mushrooms are filtered out of sand and dust, leaving the water in which the mushrooms have been soaked.

Step 1

Wash the chicken, chop it and drain it.

Step 1

Put vegetable oil and white sugar in a wok and cook the sugar over low heat until amber.

Step 1

Put the chicken pieces in a wok, sauté until fragrant, and sauté until golden brown.

Step 1

Add the ginger slices, dried chilies, star anise and Sichuan peppercorns and stir-fry for a while.

Step 1

Add soy sauce and stir-fry well.

Step 1

Add the water to the pickled mushrooms and stir well.

Step 1

Add the soaked tea tree mushrooms and dried shiitake mushrooms, stir-fry and bring to a boil.

Step 1

Pour all ingredients into a casserole and simmer over medium-low heat for 30 minutes.

Step 1

Before turning off the heat, add a pinch of salt to taste and sprinkle some chives when serving.

Ingredients: a small rooster, half a catty of tea tree mushrooms.

Ingredients: green onions, ginger, cooking wine, dried chilies, bay leaves, salt, pepper.

1. First wash the chicken pieces that have been cut by the seller, and then soak them for 20 minutes to fully remove the blood and water in the chicken. Prepare an appropriate amount of tea tree mushrooms, cut off the roots, and soak them in water for 15 minutes.

2. Cut the green onion into oblique sections, cut the ginger into slices, and put them on a plate for later use.

3. Clean the soaked chicken, then put a little cooking wine and a few slices of ginger in a pot under cold water, after boiling over high heat, skim off the foam, blanch for two minutes and then remove it for later use.

4. Put oil in a hot pan, add green onion and ginger and stir-fry until fragrant, add the chicken and stir-fry a few times, then add two dried chili peppers and two bay leaves, and stir-fry for one minute.

5. Then pour the chicken into the casserole, then add hot water, and cover the chicken. Adjust the flavor slightly, put 2 tablespoons of salt, a little pepper, do not need to put too many seasonings and spices, add the tea tree mushrooms after boiling on high heat, cover the lid and simmer for 20 minutes.

Tongyue Casserole, soup, household gas, high-temperature resistant ceramic stewpot, soup pot, small casserole, open flame gas stove.

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Purchase. 6. When the time is up, let's open it and take a look, wow! The strong aroma of chicken and tea tree mushrooms is really fragrant, and the stewed chicken is rotten and not firewood, and it still retains the original aroma of the chicken, which is really tempting.

Ingredients: 750g free-range chicken, 150g dried hazel mushrooms, vegetable oil, refined salt, ginger, shallots, star anise, cinnamon, bay leaves, and an appropriate amount of dark soy sauce. Steps:

1.Soak the dried hazelnut mushrooms in water and wash them well. Chicks are slaughtered and washed and cut into large pieces with a knife.

2.Pour water into the pot, add the chicken to a boil and blanch and remove. 3.

Pour vegetable oil into the wok, add ginger slices, green onions, cinnamon, star anise, and fry the bay leaves to make them fragrant. 4.Pour in the blanched chicken and stir-fry over low heat.

Saute until the chicken is slightly brown and shiny. 5.Add dark soy sauce and stir-fry to color.

6.Pour in boiling water (the amount of boiling water should not exceed the chicken at the beginning) and bring to a boil over high heat. 7.

Pour into a pressure cooker and pour in the hazelnut mushrooms. 8.Close the lid of the pressure cooker, press the middle button to lock the lid and turn on the high heat.

9.After the pan is steamed, press for 8 minutes. Wait for the pressure cue point of the fast pot to fall, and the pressure relief is completed.

10.Open the lid and add the refined salt. 11.

Bring the pot to an open and turn on high heat to reduce the juice. Wait until the soup is thick.

1.Add water to the pot, put the chopped chicken pieces in the pot, blanch for two minutes, pour out and drain the water, and put it on a plate.

2.Heat the oil, add two star anise, green onions, ginger slices and stir-fry until fragrant, add the chicken pieces, and fry until the skin is slightly yellow.

3.Add soy sauce, stir-fry to color, add cooking wine and boiling water, pour in the hazelnut mushrooms from Shuifa, pour in chicken pieces, add sugar, salt, chicken powder, dry pepper knots, dark soy sauce, simmer for 40 minutes, add pepper, put coriander.