Stewed chicken leg with mushrooms(mei wei xiang gu lu ji tui )

Stewed chicken leg with mushrooms

Introduction:

"Although the last failed stewed chicken leg tasted fairly good, it didn't dare to make a fool of itself. Today, I made it again, adding my great love - mushroom and coriander, aiming to absorb the flavor and juice of the dishes. The result is as I wish, delicious dinner

Production steps:

Step 1: wash the fresh mushrooms and drain the water.

Step 2: cut the mushrooms into two sides, cut the thick ones into strips, and prepare the ginger slices and scallions.

Step 3: wash the chicken legs and put them into a basin of clean water. Pour in a teaspoon of cooking wine and some ginger slices. Soak for 10 minutes to remove the fishy smell.

Step 4: put a teaspoon of raw oil into the pot, add ginger and scallion, stir fry to get the fragrance.

Step 5: put in the soaked chicken leg and fry it a little.

Step 6: pour in 2 teaspoons of cooking wine.

Step 7: pour in 3 teaspoons of soy sauce.

Step 8: add 3 teaspoons sugar. (1 tsp salt and 1 tsp chicken powder can also be added if you want a stronger taste.)

Step 9: pour in water and just submerge the chicken leg.

Step 10: pour in all mushrooms, stir and soak in water.

Step 11: add the brine. (fragrant leaves, star anise, cinnamon)

Step 12: bring to a boil over high heat, turn to low heat, cook for 20 minutes, open the lid and take out the brine. (as you like)

Step 13: take out the marinade and cook for another 20 minutes. Add coriander and cook for one minute. I've added a lot to my personal preference. If it's for seasoning, you can put one or two)

Step 14: fill the bowl.

Materials required:

Drumsticks: 2 (for one person)

Fresh mushrooms: 10

Ginger and scallion: right amount

Coriander: a handful

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Cooking wine: 2 teaspoons

Soy sauce: 3 teaspoons

Sugar: 3 teaspoons

Note: due to the addition of Lentinus edodes which are easy to absorb the soup, it's better not to boil the juice too dry in the last part, and watch the heat closely!

Production difficulty: ordinary

Process: brine

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Mei Wei Xiang Gu Lu Ji Tui