Mushroom chicken
Xiushan local chicken weighing about 2 and a half kilograms is the best. Want it fresh? Whatever you kill freshly, you will only taste the same when you put it in the refrigerator. Go home and wash it and control the water. It costs 17 yuan per catty, and more than two catty is only about 50 yuan. You can't use it all at once. You can do it twice. It's not expensive to calculate the bill. The main reason is that outside restaurants will not make authentic local chicken for you. If you want to eat well, you have to do it yourself. The most critical step is to select materials. If the chicken is not chosen properly, the dish will be much more pale. This is one of the dishes I make better braised and I will never get tired of eating it for a long time.
Recipe Recommendations
- mushrooms 100 grams
- chili appropriate amount
- laojiang appropriate amount
- hot pot base 20 grams
- vegetable oil 400 grams
- pepper appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- Pi County Douban appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- MSG appropriate amount
- salt appropriate amount
Steps for Mushroom chicken
1
Cut 3 pairs of dried peppers in advance and 50 dried peppers. Brew with boiling water.
2
After half an hour, add pepper. Remove the peppers and leave water for later use.
3
Wash fresh Xiushan local chicken and wait for use. Chicks within three kilograms are the best."
4
100 grams of mushrooms are changed to knives, and 50 grams of garlic. Slice 100 grams of ginger. Cut the Pi County watercress into fine pieces.
5
Put 400 grams of vegetable oil in the pan. This dish has to go through several procedures, and it can't be done without enough oil.
6
If you have soaked peppers and peppers under the fire, be careful when you put them. The oil may catch the fire, but just remove the pan and it will be fine. Don't panic and the fire will start. If you don't do it, just take the lid and cover it.
7
After 5 minutes, remove and control the oil.
8
Add the ginger and stir-fry the garlic, paying attention to the order.
9
Stir fry until the garlic color starts to turn a little yellow, add the chicken immediately and stir fry. Add a small spoonful of cooking wine.
10
Add watercress and mix well. Pour in the settled soaked peppers. For the used soup water of Zanthoxylum bungeanum, it is better to use two centimeters of water over the raw materials.
11
Pour in the fried rice, peppers, and pepper again, add a little soy sauce, salt, and chicken essence.
12
After boiling, add the mushrooms and cook them over medium heat. Don't leave others, watch them at any time.
13
Add 1/8 piece of hot pot base, add a little white sugar to enhance the flavor, simmer on low heat for about 30 minutes and start the pot. Before starting the pot, try whether the taste is salty or light. Add MSG to start the pot. If you feel salty, you can start the pot without adding MSG.