Stewing mushroom with chicken(xiao ji dun mo gu jian yi zuo fa )

Stewing mushroom with chicken

Introduction:

"Chicken stewed with mushroom is a famous dish in Northeast China, which is stewed with dried mushroom, chicken and vermicelli. The best choice for stewed chicken mushroom is wild hazelnut mushroom, the kind of thin umbrella, hazelnut mushroom can set off the fresh flavor of chicken to the greatest extent. It's a real game. A small number of northeast dishes can be developed into one of the home dishes comparable with other high-end dishes. "

Production steps:

Step 1: clean the chicken and cut it into pieces; cut the sweet potato vermicelli into sections and soak them in water until soft; cut the scallion into sections and slice the ginger.

Step 2: soak the dried Agrocybe aegerita in warm water, cut off the roots, wash and drain.

Step 3: heat 2 tbsp oil, stir fry scallion, ginger, dried pepper and star anise, pour in chicken and 1 tbsp cooking wine, stir fry until the chicken changes color.

Step 4: pour in Agrocybe aegerita, stir fry with chicken for 1 minute, add 2 bowls of water and mix well.

Step 5: add 1 / 3 tbsp salt, 2 tbsp Haitian seafood sauce and 1 / 2 tbsp sugar to taste.

Step 6: cover and bring to a boil over high heat. Simmer over low heat for 20 minutes. During this time, remove the cover and stir fry to avoid sticking and burning.

Step 7: put in sweet potato noodles, mix well, cover and cook for 5 minutes, until the vermicelli are soft and the soup is thick, then out of the pot.

Step 8: finish and eat

Materials required:

Chicken: one

Agrocybe aegerita: right amount

Vermicelli: right amount

Dry pepper: right amount

Cooking wine: moderate

Star anise: right amount

Onion, ginger and garlic: right amount

Soy sauce: right amount

Salt: right amount

Note: Tips: 1. With native chicken or zoudi chicken as the main material, the chicken flavor is rich, the meat is smoky and tough, long cooking will be more delicious, not insipid, so it is not suitable to buy chicken. 2. Sweet potato, mung bean or potato vermicelli can be used. Because sweet potato vermicelli can be soaked in boiling water, and it is not easy to be burnt after long cooking, it is recommended to use sweet potato vermicelli in dishes. 3. Dry Agrocybe aegerita should be soaked in warm water instead of boiling water or cold water. The former will make Agrocybe aegerita soft and rotten, and the fragrance will be lost; the latter is not easy to soak, and the fragrance is light, which is not only hard to cook, but also hard to chew.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiao Ji Dun Mo Gu Jian Yi Zuo Fa