Chicken and mushroom stew

The most famous Northeast dish ---- Chicken braised with mushrooms

When it comes to Northeast cuisine, I think the most well-known dish is this chicken braised mushroom. Farmer-raised small native chicken with wild hazel mushroom, is absolutely a delicious mountain. The combination of chicken and mushroom is not only a perfect match in taste, but also a perfect match in nutrition to meet the first principle of modern diet: "one meat, one vegetable, one mushroom".

It's not at all difficult to make a Northeastern dish. Just follow these tips and add another dish to your repertoire. How about, give it a try!

Braised mushroom with chicken

Raw materials: half local chicken about 800g, dried hazel mushroom 100g.

Ingredients: 1 CHOPPED GREEN ONION, 3 DRIED CHILLIES, 1 STAR ANISE, 1/2 TSP Chinese PEPPER, 4 CLOVES GARLIC, 3 SLICES GINGER, 2 TBSP LIGHT SOY SAUCE, SALT TO TASTE, OIL TO TASTE

Chicken braised with mushrooms

1. Dry hazel mushroom is flushed with running water to remove the floating soil on the surface, and then soaked in warm water for 20-40 minutes, then squeezed out the water, and cut off the hard root with kitchen scissors.

2. Soak the hazel mushroom in water and let it stand until clarified.

3. Wash and drain the chicken and chop it into pieces. Add cold water to the pot, then put the chopped local chicken into the pot.

4. Bring to a boil and continue to cook for 3 minutes. Skim off the foam and remove the chicken pieces from the water.

5. Heat oil in a wok, add scallion, garlic, ginger, star anise and dried chilli, fry until fragrant.

6. Add chicken pieces and cook until lightly charred.

7. Add light soy sauce and ground Chinese pepper, stir well.

8. Spread the hazel mushrooms on the chicken pieces, then pour the water soaked in the hazel mushrooms into the pot, and add salt to taste.

9. Simmer for 30-40 minutes, until tender and tender.

Special note

1. If there are no hazel mushrooms, dry tea tree mushrooms can be used instead.

2. This dish needs to be simmered for a longer time to taste good, so it is better to use native chicken rather than young chicken.

3. Don't pour the water soaked in hazel mushrooms, which is the key to improve the flavor.

4. In step 6, the chicken pieces must be fried thoroughly, so that the braised chicken pieces are fragrant enough.

5. If the water soaking the hazel mushroom is not enough, in step 8, you can add more water.

6. In step 8, when the water soaked in hazel mushrooms is poured into the pot, the fine dregs deposited at the bottom of the bowl should not be poured into the pot.

Tips for making soup

Shiitake mushroom and mushroom can be eaten together: nourishing and strong, eliminating food and phlegm, reducing blood pressure, smoothing skin and anti-cancer effect

Pork and mushroom can be eaten together: with spleen qi, moisten dryness phlegm and strong nourishing effect

Food Tips

1. The meat of the chicken is very tender, and the stew is completely cooked for 35 minutes. If you can't buy chicks, use Sanhuang chicken instead. It's supposed to be the best dish to use, but city folk don't have that luxury and have to settle for the next best thing.

2. Hazel mushroom is a kind of mushroom unique to northeast China, with a sweet taste. Generally sold in the dry goods section of the supermarket, the quality of different prices are also quite big, of course, the best hazel mushrooms have to buy wild from the northeast. Every time to buy hazel mushrooms, feel that it is more than other fungi impurities, so after soaking, must be thoroughly cleaned, otherwise there will be a feeling of dental.

3. Personally, in the chicken stew with mushrooms, sweet potato powder is more delicious, and the cooking time is not too long, so that it keeps the strong taste and will not be scattered in the soup. Vermicelli is only cooked for a while, but it quickly absorbs the aroma of chicken and hazel mushrooms. Every time I eat this dish, I always grab the vermicelli first and then eat the rest of the contents.

4, like spicy taste, can still a few dried chillies in with cooking, although it is no longer authentic Northeast cuisine, so what? Satisfy your own stomach, is the cooking worth following the hard truth.

5, a time to eat, the next day to heat, because there are vermichetti inside, so do not use the iron pot heating, otherwise vermichetti is easy to paste in the pot, reheating, with a non-stick pan is much better.