Chicken with mushrooms

THE CHICKEN MUSHROOM STEW IS CLASSIC, IT TICKLES WHEN YOU THINK ABOUT IT, AND IT'S A REGULAR HOME DISH THAT IS EASY TO SALIVATE. THIS DISH IS USUALLY USED TO UNTANGLE FOOD, AND THE FEAST IS ALSO A VERY DIGNIFIED DISH. THE SMELL OF MUSHROOMS AND CHICKEN IN THIS DISH DOESN'T MATTER. IT'S ME AND I'VE GOT ONE OF YOUR DISHES. THE SAME THING ABOUT MUSHROOMS AND CHICKENS, THAT'S A NICE, THICK TASTE. IT USED TO BE MADE SLOWLY ON A BOILER, TIME-CONSUMING AND EXPENSIVE, AND IT TOOK A LONG TIME TO WORK. NOW, WITH THE PRESSURE OF THE NINE-YANGS, ALL THESE DIFFICULTIES ARE SOLVED. IT'S TIME-SAVING TO MAKE IT WITH PRESSURE: PUT CHICKEN, MUSHROOMS AND SIMPLE SORBENTS IN THE PRESSURE TABLE, SET THE PROCEDURE, AND IN A SHORT TIME IT'S OK. THE CHICKENS MADE FROM THE STEW ARE SOFT AND NOT ROTTEN, AND THEY ARE NOT TIRED。

Recipe Recommendations

chicken wings appropriate amount
mushrooms appropriate amount
Pleurotus eryngii appropriate amount
vegetable oil appropriate amount
refined salt appropriate amount
ginger appropriate amount
shallots appropriate amount
cinnamon appropriate amount
soy sauce appropriate amount
red pepper appropriate amount

slightly spicy
stewed
three-quarters of an hour
ordinary

Steps for Chicken with mushrooms

The chicken wings are washed and cut into big pieces。

I'm going to use the water to get the chicken wings cut and get the spare。

Ginger slices, mushrooms bubble early hair, apricot rollers。

In the pot, the oil is hot and put in the ginger chips and the guacamole。

It's a chicken and a mushroom。

Into two spoons of old smoke。

Just pour in the water。

After five minutes of stew, it pours into the apricot block, throws a few chili, a proper amount of salt。

When the fire is even, it falls into the pressure table。

Don't get too much soup, put onions on pressure caps, power。

Select "nutrient stew" -- "rooster duck."。

Taste keys select " fragrance " , and soft ones choose "standards" or "dehyde."。

When the pressure pump is finished, the vent will open。