Stewed chicken with mushroom(mo gu dun su ji )

Stewed chicken with mushroom

Introduction:

"I remember that every time I met a butcher outside, I couldn't help buying a few pieces of plain chicken. It's delicious, soft and full of meat flavor. The taste of this dish is soft, the flavor is rich, and the mushroom is smooth and tender. And it's nutritious. "

Production steps:

Step 1: wash the chicken and cut it into 1cm thick slices. Deep fry in oil until golden on both sides.

Step 2: take out the fried chicken and soak it in cold water for 2 hours.

Step 3: wash Pleurotus ostreatus and tear it into small pieces.

Step 4: shred ginger, dice green onion, slice garlic, prepare Zanthoxylum, fennel and small dry red pepper.

Step 5: set the pan on fire and add salad oil. When the oil temperature is 80%, add pepper, anise, shredded ginger, scallion, fried incense.

Step 6: add mushrooms and stir well.

Step 7: add the pickled chicken.

Step 8: then pour in the prepared spareribs soup. (I add more water when stewing spareribs, which is the soup left out)

Step 9: put in the veteran.

Step 10: put in the small dry red pepper.

Step 11: add sugar.

Step 12: add a small amount of salt to stew until the mushrooms are cooked.

Materials required:

Plain chicken: 300g

Mushroom: right amount

Zanthoxylum bungeanum: right amount

Fennel: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Spareribs Soup: right amount

Small dry red pepper: right amount

Oil: right amount

Salt: right amount

Old style: moderate

Sugar: right amount

Note: salt to put less, because the ribs soup has salt.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Mo Gu Dun Su Ji