Stewed chicken with mushrooms-You Are Foodie

By Xaviera
35

Stewed chicken with mushrooms

The first time I did it, I had to put some wide powder, but I didn't buy it. Chicken drumsticks are pickled with homemade pepper water. They taste very good. Dried mushrooms will taste better.

Main Ingredients

fungus A moderate amount of
mushrooms 160g
drumsticks 5

Auxiliary Ingredients

Dry starch appropriate amount
Baijiu A little
Dry pepper appropriate amount
Big stuff 2
coriander 1
ginger few
scallion A little
salt A little
Pepper water appropriate amount
The soy sauce A little

Step 1 . I don't like to eat whole chicken. I think it's good to have bones. So I usually cook chicken. I only buy chicken legs and wings. Wash and chop 5 Pipa legs. Drain.

Step 2 . Boil water, boil a proper amount of Chinese prickly ash, give out the flavor of Chinese prickly ash, cool the water after discoloration, and pickle the chicken legs for standby. I cooked it in advance and poured it directly when I put it in a jar to pickle.

Step 3 . After the pepper water is cooled, pour a proper amount of pickled chicken legs, and put salt, soy sauce and Baijiu at the same time to pickle for more than half an hour.

Step 4 . Soak the agaric, wash the coriander and mushrooms, marinate the chicken legs for half an hour, and scratch them with dry starch for standby.

Step 5 . Pour the oil, put the big ingredients, stir fry the green onions and ginger, add the dried chilli and the marinated chicken legs, stir fry, put the soy sauce, salt and a little sugar, stir fry until the color is uniform, and pour water.

Step 6 . After the water boils, add mushrooms and fungus. If there are coarse vermicelli or wide vermicelli, soak them in advance and put them into the pot for cooking. Cook it for about 15 minutes, not too long. It's OK when the chicken is cooked. The meat will not taste good when it is old.

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