mushroom stewed chicken
By ReyesKuphal
It was the first time I made it, and I wanted to put some wide powder in it, but I didn't buy it. The chicken legs are marinated in homemade pepper water and taste very good. Use dried mushrooms to taste better.
Recipe Recommendations
- sour and salty
- stewed
- three-quarters of an hour
- simple
Steps for mushroom stewed chicken
1
I don't like to eat whole chicken. I think it's delicious only with bones, so when I make chicken, I only buy chicken legs and chicken wings. Select 5 pipa legs, wash them, chop them into pieces and drain the water.
2
Boil water, boil appropriate amount of pepper to give the fragrance of pepper, cool after the water changes color, marinate the chicken legs for later use. I cooked this in advance and poured it directly into a jar when marinating.
3
After cooling the pepper water, pour in appropriate amount to marinate the chicken legs, and at the same time add salt, soy sauce, and white wine to marinate for more than half an hour.
4
Soak the fungus, wash the coriander and mushrooms, marinate the chicken legs for half an hour, and grab them a few times with dry starch.
5
Pour in the oil, add the big ingredients, saute the green onions and ginger until fragrant, add the dried peppers and the marinated chicken legs, stir fry, add soy sauce, salt, and a little sugar, stir-fry until the color is uniform, and pour water.
6
After the water boils, add mushrooms and fungus. If there are coarse vermicelli or broad vermicelli, soak it in advance and put it in the pan to cook together. Cook for about 15 minutes, not too long. The chicken will be ready when it is cooked. After a long time, the meat will not taste good when it is too old.