Foodabc Festival food customs Tieqiu Fat

Stewed Chicken Leg with Mushrooms

2024-07-05 14:58:49 1312

When it comes to Northeastern cuisine, we cannot ignore the traditional delicacy of stewing chicken with mushrooms. When Northeastern people entertain distinguished guests, this dish is indispensable. However, not all chicken stewed with mushrooms can afford this famous dish. The famous Northeastern cuisine of chicken stewed with mushrooms requires the use of hazelmushrooms. Hazel mushrooms are mostly wild and difficult to cultivate artificially, making them a true "mountain treasure" and known as the "fourth treasure in Northeast China". Hazel mushrooms are smooth, tender, and refreshing, with a delicious taste and rich nutrition. Regular consumption can strengthen the body's immune system, promote intellectual happiness, nourish qi without hunger, and prolong life and reduce body weight< br>

Details of ingredients

Chicken legsTwo

Technique

difficultySimple
workmanshipStew
tastesalty and savory
timeThree quarters of an hour

Steps to make Stewed Chicken Leg with Mushrooms

1. Rinse the hazelmushrooms thoroughly and soak them in cold water.
2. Clean the chicken legs thoroughly and chop them into large pieces. (Keep the oil on the chicken skin)
3. Prepare all the necessary seasonings.
4. Heat the oil in a wok (slightly more than usual) and add an appropriate amount of rock sugar.
5. When the rock sugar melts into caramel color, add chicken chunks and stir fry over high heat.
6. After the surface of the chicken is tight and almost broken, add the prepared spices and continue to stir fry.
7. Add an appropriate amount of cooking wine.
8. Add an appropriate amount of cooking wine.
9. Add an appropriate amount of light soy sauce.
10. Add an appropriate amount of dark soy sauce.
11. Stir fry evenly until the oil in the chicken skin has basically precipitated.
12. Add water to cover the chicken (as mushrooms need to be stewed, the water volume needs to be higher).
13. Squeeze out the water from the hazelnut mushrooms for later use.
14. Bring the water in the pot to a boil and put in the hazelnut mushroom. Bring it to a high heat for 3 minutes, and then adjust it to a low heat for 30 minutes.
Add an appropriate amount of salt to taste the soup after 15.30 minutes.
16. Collect the soup over high heat and leave a small amount of broth to serve.
17. The stewed hazelmushrooms absorb the flavor and oil of chicken broth, making them particularly fragrant. Every time this dish is cooked, the mushrooms are the first to be snatched away.