Roast chicken three treasures

This dish is definitely a super classic dish. Why does chicken cook these three things? Because in the past, there were no fresh vegetables in rural areas, but there were definitely no shortage of day lily, dried fungus, and dried mushrooms. So every year when I go home, I will eat the food cooked by my grandma herself. Of course, this name is not called this. I chose the chicken roast three treasures. At home, they say it's "chicken stew". Those with soup are called "chicken soup".

Recipe Recommendations

broilers a
day lily 50g
fungus 30g
mushrooms a box of
pepper a teaspoon
octagonal one
dried chili a little
garlic the 12
onion a
Jiang a
salt a teaspoon
spiced powder a teaspoon
cooking wine two tablespoons
soy sauce a tablespoon
rock sugar three
MSG One-third teaspoon

slightly spicy
burn
an hour
ordinary

Steps for Roast chicken three treasures

1. Preparation: Soak fungus and day lily, drain the mushroom, boil water to scalm the day lily mushroom, blanch the chicken nuggets with water, and boil it with a spoonful of white wine to remove the fishy smell, boil it again, remove it, wash it and drain it. Peel the garlic and cut the onions and ginger into slices.

2. Put a little oil in the pan and stir-fry the chicken nuggets to remove the water. The surface is slightly yellow.

3. Add pepper, dried pepper star anise, onion, ginger and garlic, and stir-fry until fragrant.

4. Add cooking wine, soy sauce, five-spice powder, and rock sugar and stir-fry well. Continue to stir-fry for 1 minute.

5. Add the side dishes, stir-fry evenly and dip in the juice. Continue frying for 2 minutes.

6. Add water to drown the ingredients, add salt and heat to boil, and simmer for 20 - 40 minutes.

7. Collect the juice over high heat and add MSG.