How to make stewed chicken thighs with shiitake mushrooms, how to make stewed chicken thighs with sh

Dish]: Stewed chicken thighs with shiitake mushrooms.

Cooking ingredients]: 3 chicken thighs, 10 shiitake mushrooms, 1 green pepper, 1 red pepper, 6 slices of ginger, 2 cloves of garlic, 10 grams of green onions, 1 star anise, 1 small piece of cinnamon, 2 bay leaves, 20 grams of rock sugar, 1 spoon of cooking wine, 1 spoon of oyster sauce, 1 spoon of soy sauce, 1 spoon of soybean paste, appropriate amount of salt, appropriate amount of water, appropriate amount of cooking oil.

Cooking Steps]:

1. First of all, the ingredients and seasonings to be used in stewed chicken thighs with shiitake mushrooms are ready, and it is best to buy some fresh chicken thighs to make them taste fresher.

2. Remove the root of the shiitake mushroom, clean it and dry it, and put a flower knife on the surface of the shiitake mushroom.

3. Remove the roots and seeds of the green and red peppers, clean them and cut them into pieces, and put them in a container for later use.

4. Add an appropriate amount of cold water to the pot, clean the chicken thighs and put them in the pot, put a few slices of ginger and a large spoon of cooking wine, cover the pot, boil over high heat, blanch the chicken thighs to remove the smell and blood foam, and then take them out and rinse them again for later use.

5. Put oil in the pot and throw a few pieces of rock sugar, fry the sugar color over low heat, fry until the rock sugar melts, the color is browned, then add the blanched chicken thighs, stir-fry for a while, then add the chopped green onions, ginger and garlic, bay leaves, cinnamon and star anise.

6. Add a spoonful of bean paste and stir-fry together.

7. Add 1 tablespoon of oyster sauce and 1 tablespoon of soy sauce, stir-fry evenly, continue to add 2 bowls of water, simmer over high heat until boiling, then turn to low heat and continue to simmer for 15 minutes.

8. Cook the mushrooms and continue to simmer for 10 minutes.

9. Put in the cut green and red pepper pieces, add salt to taste, fry until the green and red peppers are broken, the soup is confiscated, this mushroom stewed chicken thigh can be put out of the pot and put on the plate, it looks very appetizing, and it is even more enjoyable to eat a bite.

Stewed chicken thighs with shiitake mushrooms are a dish made with fresh mushrooms as the main ingredient of chicken thighs.

Raw material. 4 chicken thighs and 10 fresh mushrooms (you can also make them by soaking them in dried shiitake mushrooms).

Seasoning. Light soy sauce, dark soy sauce, oyster sauce, cooking wine, ginger, green onions, sugar, pepper.

Method. 1. After the chicken thighs are washed, chop them into small pieces, put them in a large bowl, put shredded ginger, mix well with cooking wine, put a spoonful of light soy sauce, a spoonful of dark soy sauce, two spoons of oyster sauce, half a spoon of sugar, mix well and marinate for about an hour;

2. Slice the green onion and ginger, heat the pot over low heat, pour in a small amount of salad oil, turn to medium heat and heat it, add the green onion and ginger slices and stir-fry until fragrant;

3. Add the marinated chicken thighs, stir-fry over medium heat until the chicken changes color, the surface is tightened, and the moisture is dried;

4. Pour in the washed and chopped fresh mushrooms and stir-fry for about half a minute;

5. Add water to two-thirds of the ingredients, cover the pot and simmer for about half an hour after boiling;

6. Open the lid, turn to medium heat to reduce the juice and sprinkle with pepper.

Stewed chicken thighs with shiitake mushrooms.

Ingredients: 5 chicken thighs and 200 grams of shiitake mushrooms.

Seasoning: Appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of water.

Preparation of stewed chicken thighs with shiitake mushrooms.

1.Wash and chop the chicken thighs.

2.Wash the mushrooms, cut the large ones, and cut the ginger and green onions.

3.Add water to a pot and blanch the chicken pieces.

4.Add oil to the pot, add star anise and Sichuan pepper and fry until fragrant, then add ginger and minced green onion and fry until fragrant.

5.Add the chicken and stir-fry, add the cooking wine and stir-fry.

6.When the chicken is fried until it changes color, add light soy sauce and sugar and stir-fry evenly, add an appropriate amount of water and simmer.

7.Simmer until the chicken is 8 ripe, add shiitake mushrooms and salt to simmer, and reduce the juice over high heat.

Cooking tips Salt should be put later, and the chicken is not easy to stew if it is put too early.

Raw material. 4 chicken thighs and 10 fresh mushrooms (you can also make them by soaking them in dried shiitake mushrooms).

Seasoning. Light soy sauce, dark soy sauce, oyster sauce, cooking wine, ginger, green onions, sugar, pepper.

Method. 1. After the chicken thighs are washed, chop them into small pieces, put them in a large bowl, put shredded ginger, mix well with cooking wine, put a spoonful of light soy sauce, a spoonful of dark soy sauce, two spoons of oyster sauce, half a spoon of sugar, mix well and marinate for about an hour;

2. Slice the green onion and ginger, heat the pot over low heat, pour in a small amount of salad oil, turn to medium heat and heat it, add the green onion and ginger slices and stir-fry until fragrant;

3. Add the marinated chicken thighs, stir-fry over medium heat until the chicken changes color, the surface is tightened, and the moisture is dried;

4. Pour in the washed and chopped fresh mushrooms and stir-fry for about half a minute;

5. Add water to two-thirds of the ingredients, cover the pot and simmer for about half an hour after boiling;

6. Open the lid, turn to medium heat to reduce the juice and sprinkle with pepper.

Modified practices.

Raw material. Chicken thighs (about a catty) are chopped into pieces (the size of one bite can be eaten - 6 shiitake mushrooms (shiitake mushrooms should be soaked in hot water in advance and cut into four pieces), and a green pepper.

Seasoning. Garlic cloves, ginger, star anise, spicy sauce.

Steps. 1.Pour an appropriate amount of oil into the pot, add ginger and garlic when the oil is hot, and stir-fry until fragrant.

2.Add the chicken thighs and stir-fry until the chicken thighs turn yellow, then add an appropriate amount of soy sauce, cooking wine, and salt. Then stir-fry a few times.

3.Add cool boiled and a large ingredient. Cover the chicken thighs with water and add the shiitake mushrooms.

4.When the water in the pot is boiling, add the hot sauce (according to personal taste) until the water is almost dry, add the chopped green peppers, and stir-fry for about a minute.

In addition, I introduce another production method, raw materials.

1 chicken thigh and 3 dried shiitake mushrooms.

5 red dates. 6 wolfberries.

2 slices of green onions. 2 slices of ginger.

Salt a pinch of the method steps.

Rinse the chicken thighs and control the water.

Preparation of stewed chicken thighs with shiitake mushrooms.

Wash the red dates and wolfberries, soak them in warm water for a while, rinse the dried shiitake mushrooms and soak them in warm water for 1 hour.

Preparation of stewed chicken thighs with shiitake mushrooms.

Pour enough water into the pot, add the chicken thighs under cold water, bring to a boil over low heat, remove the chicken thighs, pour out the water, change the pot to boiling water or warm water and cook again.

Preparation of stewed chicken thighs with shiitake mushrooms.

Add slices of green onion and ginger, soaked red dates, wolfberries, and shiitake mushrooms and cook for 2 hours, sprinkle some salt and seasoning before drinking.

Preparation of stewed chicken thighs with shiitake mushrooms.

end precautions.

If you use dried shiitake mushrooms and pour the water in which you soak them into the soup to boil, the fragrance will be stronger, so you can wash the shiitake mushrooms carefully.

This soup can be made with dried or fresh shiitake mushrooms, and the nutritional value is the same.

Stewed chicken with mushrooms is a famous dish in Jiangsu, which uses chicken as the main ingredient and is stewed with shiitake mushrooms and other ingredients. If you want to make delicious mushroom stewed chicken, the choice of ingredients is very important, the main ingredient chicken is best to choose the free-range chicken that has just been slaughtered, the chicken age is about a year or so, such chicken nuggets are not hard, not firewood, especially fragrant. The choice of shiitake mushrooms can be dried shiitake mushrooms, you can also use fresh shiitake mushrooms, shiitake mushrooms can not be put too early, easy to cook rotten, dried shiitake mushrooms should be put earlier than fresh shiitake mushrooms, so as to ensure that shiitake mushrooms are cooked thoroughly into the flavor.

Material. 8 chicken thighs and 10 shiitake mushrooms.

6 red dates and 10 wolfberries.

Ginger to taste, green onion to taste.

Method. 1. Wash the chicken thighs first, boil them, and see that the skin of the chicken thighs turns white and the oil foam comes out;

2. Pour out the hot water and wash the chicken thighs with cold water;

3. Break the mushrooms into small pieces and wash them; remove the pit and wash the red dates, and wash the wolfberries;

4. Put the chicken thighs, shiitake mushrooms, ginger slices, green onions, red dates, and wolfberries into the pot;

5. Bring to a boil over high heat, simmer over low heat for 40 minutes, add an appropriate amount of salt, and simmer for another 10 minutes.

Shiitake mushrooms are ready. Clean the chicken thighs, clean them, and blanch them in a pot under cold water with green onions, ginger and garlic. Heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant, then add the chicken thighs and shiitake mushrooms, add an appropriate amount of water, add the oyster sauce and soy sauce, and simmer over high heat.

To do a good job of stewed chicken thighs with shiitake mushrooms, you need to clean the chicken thighs first, then cut them into pieces, then simmer them in a pot, and then add shiitake mushrooms and stew them until the chicken thighs are cooked through.

Preparation of shiitake mushroom chicken thighs:Ingredients: chicken thighs, carrots, celery, shiitake mushrooms, oil, salt, oyster sauce, cooking wine, sugar, pepper, green onions, ginger.

Excipients: pots, bowls, spoons.

1. Wash the chicken thighs.

2. Remove the chicken bones.

3. Cut the chicken thigh into pieces, add salt, oyster sauce, cooking wine, sugar and pepper and stir well and marinate for 15 minutes.

4. Pick and wash carrots, shiitake mushrooms and celery.

5. Carrots, shiitake mushrooms and celery.

6. Stir-fry the green onion and ginger in the pan until fragrant, and then fry the chicken thighs in the pan.

7. Add oyster sauce and stir-fry.

8. Add cooking wine and stir-fry.

9. Add rock sugar and stir-fry. Stir-fry evenly, add an appropriate amount of water, cover the pot and burn.

10. Cook until the chicken thighs are cooked and fry the mushrooms in a pot.

11. Stir-fry the carrots and celery. Add salt and pepper and stir-fry.

12. Stir-fry evenly and then put it out of the pot and put it on a plate.

<> "Shiitake Chicken Thighs." Ingredients:

5 chicken thighs, 10 shiitake mushrooms, 1 green pepper, 3-4 cloves of garlic, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 2 shallots, 3-4 spicy millet, appropriate amount of salt, a little monosodium glutamate (or chicken essence), a pinch of black pepper, 2 bowls of water, 3-4 dried red peppers, 2 star anise, 3-4 slices of ginger.

Steps: 1: Chop the chicken thighs, wash them, blanch them in boiling water, and remove them.

2. Heat the oil in the pot, put in the garlic slices, socks with ginger slices, dried red peppers, stir-fry until fragrant, put in the chicken pieces and stir-fry a few times, add cooking wine, light soy sauce, dark soy sauce, 3 rock sugar to enhance the flavor, put the hall or put in the mushrooms and stir-fry a few times, add 2 bowls of water, the water is not over the chicken pieces, put the green onions, star anise, turn to medium heat and simmer for about 25 minutes after boiling.

3: Finally, add green pepper and millet spicy, add a little salt, monosodium glutamate and black pepper and simmer for 5 minutes to taste.

Ingredients: Appropriate amount of dried shiitake mushrooms, 4 chicken thighs, half a taro, ginger, appropriate amount of green onion, star anise, Sichuan pepper, sesame pepper, appropriate amount of bay leaves, 1-2 spoons of dark soy sauce, 2 spoons of light soy sauce, half an onion, 2 coriander, 1 spoon of bean paste, appropriate amount of salt, appropriate amount of cooking oil.

Steps: 1. Soak dried shiitake mushrooms in advance (fresh shiitake mushrooms can also be used), clean them, and cut them into pieces.

2. Chop the chicken thighs into pieces, clean them, soak them in cold water for a while, and soak them in bloody water.

3. Prepare ingredients: green onions, ginger, onions, sou or coriander, bay leaves, star anise, Sichuan pepper, sesame pepper, dried chili.

4. Prepare an appropriate amount of bean paste.

5. Blanch the chicken thighs: Add water to the pot and add an appropriate amount of chicken thighs, green onions, and ginger.

6. After the water boils, skim off the foam and return to the feast.

7. After blanching the chicken thighs, clean them and set aside.

8. Heat the pot, add cooking oil, and add the ingredients in turn to stir-fry until fragrant, (first put in Sichuan pepper, star anise, bay leaves, and dried chili peppers to open a low fire to bring out the fragrance, and then put in green onions, ginger, and coriander stalks).

9. Put the world into the bean paste and stir-fry it to make it fragrant.

10. Add the chicken thighs and stir-fry evenly.

11. Add salt, light soy sauce, dark soy sauce, stir-fry to color.

12. Continue to add the shiitake mushrooms and stir-fry evenly.

13. Add boiling water, cover the chicken pieces, and simmer over medium heat for about 10 minutes.

14. While stewing chicken pieces, prepare an appropriate amount of taro pieces (you can replace them with potato pieces or leave them alone).

15. Put the taro pieces into the pot and continue to simmer for about 10 minutes.

16. Simmer until it is in such a state.

17. Turn off the heat, sprinkle with coriander and put on a plate.

18. a finished product drawing.

Ingredient breakdown. Ingredients.

2 chicken thighs. Accessories.

3-5 shiitake mushrooms.

Goji berries to taste. Ginger slices to taste.

Ingredient. Cooking wine to taste.

Salt to taste. Original taste.

Steaming process. Twenty minutes takes time.

Easy difficulty. Steps to prepare chicken thigh soup with shiitake mushrooms.

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Chop the chicken thighs into pieces and fly the water for later use.

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Choose medium-sized shiitake mushrooms.

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Slice ginger and goji berries to taste.

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Make a cross knife on the umbrella of the mushroom and draw the tail into a thin strip.

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Take a bowl and mix the chicken pieces and fragrant ru.

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Top with ginger slices and goji berries.

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Add a spoonful of cooking wine, a pinch of salt, and water.

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Put enough water in the steamer and put the chicken thighs on high heat to steam.

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You can see that the chicken broth in the bowl is starting to boil, indicating that the chicken broth is ready.

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It's done, open the lid, a fragrant fragrance comes to the nose, the soup is clear and fresh, the chicken is tender and elastic, and I feel good.

From Gourmet World.

I was inspired by the chicken noodle stew with shiitake mushrooms at Qiao Noodle Restaurant and developed this recipe for chicken thigh soup with shiitake mushrooms.

This soup should reflect the characteristics of clear, fresh and fragrant, maintain the original taste of the ingredients, the ingredients are a number of mushrooms, ginger slices, coriander, a chicken thigh, and the seasoning has a little salt, sugar, and an appropriate amount of cooking wine.

Method: Slightly change the chicken thighs to the knife in order to absorb the flavor, marinate them with salt and cooking wine, then boil the water, blanch the chicken thighs, leave aside the foam to remove oil and impurities, and then add water to the pot, put in the chicken thighs and mushrooms that have been processed, put in ginger slices and salt to cook, sprinkle the chopped coriander before leaving the pot, and add sesame oil.

Method. Wash the mushrooms and soak them in water, the water can not be poured out, and when they are put into the pot, they should be put into the electric pot together, so that the sauce is delicious enough.

Fill the cauldron with water and boil it until it is half boiling, put the chicken thighs that have been fattened into the pot, clean the chicken gizzards and put them in the pot to boil together, boil the dirty blood, and take them out and put them in cold water for about 10 minutes to cool down.

Ingredient A shallots cut into sections, ginger slices, goji berries, red dates ready.

Place the cooled chicken thighs and gizzards in the pan.

Pour the shiitake mushrooms and shiitake mushroom water together, add water to 8 minutes full, put the ingredient a in, add a glass and a half of water to the outer pot, start heating until it jumps, add a little salt (you can also add a glass of rice wine) after completion, it is not oily at all and delicious =)