It has been raining continuously recently. I planned to go back to reunite with my family the day before the Mid-Autumn Festival. However, the rain was too heavy, so I had to temporarily change my plan and talk about it when the rain stopped!
Stewed chicken is simple and nutritious. Even my greedy cat likes it very, very much!
The taste is particularly great! The chicken is crispy and rotten, and the soup is delicious and nutritious. It's perfect for sitting down and tasting it on such a cold rainy day!
Stewed chicken with mushrooms
Recipe Recommendations
- local chicken a
- mushroom appropriate amount
- vinegar small amount
- cooking wine appropriate amount
- salt appropriate amount
Steps for Stewed chicken with mushrooms
1
A native chicken, remove the internal organs and clean them, and remove the tail of the chicken if you care about it.
2
Wash the mushrooms, break off small flowers, and wash the mushrooms.
3
Put the chicken into the soup pot and add water. The water must at least exceed the chicken. Put in a pack of Wang Shouyi's stewed chicken sauce. Do not tear the paper bag packaging. Put it together with the packaging.
4
Add a few drops of edible vinegar to make the meat tender.
5
Pour in a small amount of cooking wine to remove the fishy smell.
6
Simmer over medium heat for half an hour, remove the chicken stew and don't want it. In case the soup tastes too heavy.
7
Turn to low heat and simmer for about 40 minutes, then add salt. Remember not to add salt too early, otherwise the taste of the chicken will change.
8
Stew until the meat on the chicken's back can be easily poked with chopsticks, and then turn off the heat. After turning off the heat, cover the lid for a while to fill the bowl and start enjoying it!