Chicken with pine mushroom and pink skin

By PierreZieme

Chicken with pine mushroom and pink skin
Ingredients: salt,sheet jelly,pot chicken,MSG,cooking wine,soy sauce,oyster sauce,dried red pepper

Recipe Recommendations

  • sheet jelly 1 bunk
  • pot chicken in 1
  • dried red pepper half a
  • cooking wine 2 tablespoons
  • soy sauce 2 tablespoons
  • oyster sauce 1 scoop
  • salt 1 teaspoon
  • MSG appropriate amount

Steps for Chicken with pine mushroom and pink skin

  • Make step 0
    1
    Remove the internal organs of the firewood chicken, clean it, chop it into pieces, let go of the water to warm the blood, and fish it out for later use.
  • Make step 1
    2
    Add flour to pine mushrooms, wash them repeatedly until clean, and set aside.
  • Make step 2
    3
    Wash the vermicelli, break into large pieces, soak in cold water, and set aside.
  • Make step 3
    4
    In an oil pan, 70% heat, saute the scallion slices, ginger slices, and half of the dried red pepper slices until fragrant.
  • Make step 4
    5
    Add the chicken nuggets and stir fry quickly, add 2 tablespoons of cooking wine to remove the fishy smell.
  • Make step 5
    6
    Add soy sauce to color, and add oyster sauce to enhance the flavor.
  • Make step 6
    7
    Prepare a seasoning package: more than a dozen prickly ash, half cinnamon, three star anise, five cumin, and one saoko
  • Make step 7
    8
    After boiling over high heat, add the seasoning package and pine mushrooms, and simmer for an hour and a half over low heat.
  • Make step 8
    9
    Add the vermicelli and salt, heat for ten minutes, slightly collect the soup, add MSG, and pour it into a basin together with the soup meat, and sprinkle the surface with shredded coriander.

    • Chicken with pine mushroom and pink skin Make Tips

    1. This dish must use Chai Chicken and pine mushrooms unique to Mount Tai to make it more delicious. 2. Leave more soup because the powder skin absorbs water strongly

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