Braised chicken with mushrooms(jia chang xiang gu men ji kuai )

Braised chicken with mushrooms

Introduction:

Production steps:

Step 1: remove the bone from the chicken leg (or not, my family doesn't like the meat with bone) and cut it into large pieces, < br > < br > heat the oil in the pan and fry the chicken to change color.

Step 2: shovel out the discolored chicken, leave the remaining oil in the pan, stir fry ginger, garlic and onion until fragrant, < br > < br > then stir fry the chicken together, add cooking wine, sugar, salt, a little soy sauce, add star anise and mushrooms.

Step 3: add the chicken soup (I boil it with the bone removed, and if I don't have it, I can add water, so the taste is not so good). < br > < br > after boiling over high heat, change the low heat to cover, and slowly simmer until the chicken is soft and rotten.

Step 4: add green peppers in the last few minutes. After the chicken, mushroom and green peppers are tasted, add salt and sugar to taste, and add scallions.

Materials required:

Dried Lentinus edodes: appropriate amount

Chicken leg: moderate

Green pepper: right amount

Ginger: right amount

Sugar: right amount

Soy sauce: right amount

Garlic: right amount

Cooking wine: moderate

Scallion: right amount

Star anise: right amount

Note: 1. Dry mushroom bubble hair time to be longer, I generally want to bubble for half a day or so. 2. Green pepper must be put last, cooked for a long time inside the vitamin and other ingredients

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: Original

Chinese PinYin : Jia Chang Xiang Gu Men Ji Kuai