Stewed mushroom with chicken leg(ji tui dun mo gu )

Stewed mushroom with chicken leg

Introduction:

"From snacks to big chicken leg stewed with mushrooms, how much northeast silver has warmed the stomach and heart? Compared with chicken stewed mushroom, it's easier to make and ripen, but it's very delicious. The tender chicken leg meat, fresh mushrooms, soft waxy potatoes, and then scoop up a spoonful of chicken soup, gently blow off the scald, then the mouth, that is all kinds of fragrant and delicious, taste bud enjoyment immediately let the mood bloom. Dayao said that only when two people are together can they resist life. Whether you are two or one, you should treat yourself well. Life is hard enough. Don't let your appetite suffer any more. Stew a pot of authentic northeast chicken leg stewed with mushroom, let it warm to the stomach, to the heart, into our strength to resist the cold winter, the courage to resist life.... "

Production steps:

Step 1: wash the chicken legs and chop them into pieces.

Step 2: cut scallion into long sections, slice garlic and ginger.

Step 3: put proper amount of oil into the pot, add pepper powder, green onion, ginger and garlic after the oil temperature rises, stir fry the chicken leg pieces after the flavor, stir fry.

Step 4: stir fry until the meat turns white, pour in boiling water, add fragrant leaves and cinnamon, and bring to a boil.

Step 5: skim the foam, cover the pan, turn to low heat and simmer for 15 minutes.

Step 6: peel the potatoes, wash and cut into hob pieces.

Step 7: open the lid, add potatoes, salt, soy sauce, sugar, stir well, cover and simmer for 15 minutes.

Step 8: remove the pedicel of the mushroom, tear it into strips and wash it.

Step 9: take another pot, add appropriate amount of water, bring to a boil, add appropriate amount of mushroom, cooking wine and salt, and cook for about 3 minutes until the mushroom is cooked.

Step 10: take out the mushroom and rinse it with warm water.

Step 11: open the lid of the pot, add the mushrooms, cover and continue to simmer for about 10 minutes until the ingredients are all cooked.

Step 12: turn the fire, collect the soup to your liking level, and serve.

Materials required:

Chicken leg: 750g

Mushroom: 360g

Potatoes: 360g

Water: moderate

Oil: right amount

Pepper powder: 1 / 4 spoon

Scallion: 8g

Ginger: 8g

Garlic: 8g

Fragrant leaves: 3 pieces

Cinnamon: 1 Section

Salt: right amount

Soy sauce: moderate

Sugar: right amount

Cooking wine: 2 teaspoons

Precautions: 1. Stewing with boiling water can accelerate the maturity of the ingredients, and it's better not to blanch the stewed chicken first, but to skim the foam after stewing with boiling water, so as to keep the original flavor of chicken soup. 2. The amount of boiling water should be less than that of the ingredients. Try to add enough water at one time. If the ingredients are not cooked due to the lack of water due to the lack of fire, you can add an appropriate amount of boiling water, and then add seasoning according to the taste. 3. Mushrooms have a taste, add wine, salt into the water blanch again can reduce. 4. The amount of raw soy sauce and sugar should not be too much, too much is the taste of braised rather than home stewed.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ji Tui Dun Mo Gu