Frozen chicken

After the classic northeast chicken-cooked mushrooms, a comment was received: "This mushroom dyes a dish black and ugly!" That's the effect of the mushrooms, they can't change, and they don't know how to use it. Then, after the day had passed, suddenly it became clear. What about mushrooms that steam chickens? The mushrooms lined up under the chickens, entangled without boiling each other, and didn't have much effect on the color of the chickens. And the chicken juice can permeate down into the mushrooms, so that the mushrooms smell meat. There's a half bag of fragrance sauce that can be thrown in small places and slightly coloured for chicken. That seems like a good idea. Try it. There is no simpler way to cook than steam, with high-pressure pots, which can make chicken soft in a short time. The effect is ideal, and there are no complaints about the color of the food being too deep and the taste seems good。