Braised chicken with black fungus(hong shao hei mu er ji kuai )

Braised chicken with black fungus

Introduction:

"I like Auricularia auricula. When I was a child, I always had it at home. When guests came, I would serve it. Sometimes I would pick some wild ones from the mountains. They are nutritious and delicious with meat, chicken and fish."

Production steps:

Step 1: chop the chicken, blanch and set aside.

Step 2: prepare ginger slices, chives and star anise.

Step 3: cut garlic root and soak black fungus.

Step 4: add oil into the pan and stir fry ginger, green onion and star anise.

Step 5: add chicken, stir fry, then add the right amount of cooking wine, 4 tbsp oyster sauce, 2 tbsp soy sauce, stir well.

Step 6: add some boiling water, bring to a boil, cover and simmer for 15 to 20 minutes. （

Step 7: add black fungus, stir well and simmer for 5 minutes.

Step 8: add garlic root and cook for 3 minutes.

Step 9: finally add salt, drop sesame oil, mix well, and then out of the pot.

Materials required:

Chicken: half

Auricularia auricula: right amount

Garlic root: right amount

Chives: right amount

Ginger: right amount

Oyster sauce: right amount

Salt: right amount

Vegetable oil: moderate amount

Old style: moderate

Cooking wine: moderate

Note: 1, chicken stew time according to chicken, or like worse that more time.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Hei Mu Er Ji Kuai