Stewed Chinese fungus with chicken(tu ji dun mu er )

Stewed Chinese fungus with chicken

Introduction:

"I'm in a hurry this time. I didn't decorate it, but the taste is absolutely original and original! This kind of local chicken can't be eaten in ordinary places, let alone in big cities. The local chicken that my husband brought back from Fengqing, Lincang, on a business trip a few days ago is not called local chicken. It's said that it's a combination of pheasant and domestic chicken in the mountains. I don't know the name. Let's eat the second generation of wild chicken. This kind of native chicken can't grow up. It's very small. Each one can only make a small bowl. The taste of this kind of native chicken is totally incomparable with that of the broiler. Maybe it's because of being released. The chicken of this kind of chicken is very strong! Auricularia auricula is the wild Auricularia auricula of Yunlong in Dali. Although Auricularia auricula is very common in major cities, most of them are cultivated artificially. It is rare to see wild Auricularia auricula. Colleagues gave some of them to stew in chicken soup, only a small amount of salt and ginger, and nothing else. The taste of mountain treasure! Chicken blood and chicken offal are not willing to throw away. They are cooked together. Although the soup looks greasy, it's not greasy at all. You can drink it in a whole bowl. "

Production steps:

Step 1: clean the local chicken.

Step 2: soak Auricularia auricula.

Step 3: Rinse ginger.

Step 4: fry the chicken with oil until golden skin.

Step 5: add boiling water and cook for 40 minutes. Add ginger and salt.

Step 6: add the fungus and cook for 15-20 minutes.

Step 7: finished product drawing.

Materials required:

Native chicken: 1

Auricularia auricula: 1 handful

Ginger: right amount

Small amount of salt

Note: 1, fried chicken to the surface of golden, in fact, has almost cooked, and then put water soup, meat more easily cooked; 2, put a trace of salt on the line, so that it is easier to drink chicken stewed fungus original taste.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Tu Ji Dun Mu Er