Chicken with mushroom powder(song mo fen pi ji )

Chicken with mushroom powder

Introduction:

Taishan area in Shandong Province is rich in a kind of mushroom, which is called "pine Curcuma" or "pine mushroom". It tastes strong and fragrant. It is especially delicious to stew meat and cabbage in winter. So, before autumn and winter, local restaurants and restaurants have a popular dish, that is, "chicken with mushroom and powder skin", which is comparable to the chicken stewed with mushroom in Northeast China

Production steps:

Step 1: soak mung bean powder in cold water for 30 minutes, drain it, then flush it into boiling water for 5 minutes, and take it out for standby;

Step 2: soak the Tricholoma matsutake in warm water and add a little flour to scrub it;

Step 3: rinse.

Step 4: wash the three yellow chickens and chop them into large pieces of walnuts;

Step 5: blanch in boiling water;

Step 6: remove and rinse.

Step 7: start frying pan, heat the pan to cool the oil, saute shallot, ginger, garlic and dried pepper

Step 8: stir fry the chicken;

Step 9: add cooking wine and stir fry evenly;

Step 10: add soy sauce, stir fry evenly

Step 11: add star anise and Geranium,

Step 12: add boiling water, stir fry evenly and remove the foam;

Step 13: add the mushroom and powder, stew with the chicken, bring to a boil, then turn to low heat to stew until the chicken is cooked and rotten;

Step 14: turn to high heat and add a little salt and sugar to taste;

Step 15: finally, add a little chicken essence and turn off the fire!

Materials required:

Sanhuang chicken: 1 (about 1.5kg)

Taishan dried pine mushroom: 1

Mung bean powder: 1 handful

Scallion: right amount

Ginger: right amount

Garlic: right amount

Star anise: 1 capsule

Fragrant leaves: 3 pieces

Dry red pepper: right amount

Cooking wine: moderate

Soy sauce: right amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Note: 1, chicken and mushroom itself is a perfect match, no mushroom, you can use any fungus: mushrooms, Pleurotus eryngii, Agaricus blazei Murill, etc.; 2, control their own spicy degree, like spicy can add more dry pepper. 3. Those who don't like powder can go without it. 4. If the soup is collected dry, it is a good dish for wine and rice; if the soup is left more, it is a delicious soup. Whatever you want!

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Song Mo Fen Pi Ji