Chicken stew with mushrooms and chestnuts
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Chicken stewed with shiitake mushrooms and chestnuts is a delicious dish. Try making it yourself, it’s delicious! Mushroom and chestnut stewed chicken [Ingredients]Three yellow chicken 1 piece About 20 raw chestnuts About 10 fresh mushrooms 3 slices of ginger 1 green onion (1 finger length) 1/2 spoon of dark soy sauce 2 tablespoons oyster sauce 1 tsp salt 1/2 spoon of sugar 1 tablespoon cooking wine 1 tablespoon peanut oil WaterMushroom and chestnut stewed chicken [recipe]1. Shell the raw chestnuts, soak them in hot water, and then remove the membranes for later use; 2. Chop the chicken into pieces and soak them in clean water until the blood becomes lighter (change the water halfway through), and then drain the soaked chicken pieces; 3. Heat the wok, add peanut oil, and add the chicken directly; 4. Stir-fry over medium heat until the pan is dry, add cooking wine and continue to stir-fry over medium-low heat until oil comes out and the chicken becomes firm and slightly golden; 5. Add chestnuts, ginger slices, and green onions and stir-fry evenly; 6. Add dark soy sauce, oyster sauce and sugar and stir-fry evenly; 7. Add water to cover the chicken and bring to a boil over high heat; 8. Add fresh mushrooms, continue to boil the pot, and turn to low heat; 9. When the soup is simmered until the chicken is half done, add salt and continue to simmer; 10. Stew until the soup thickens and then serve. (Don’t say that the appearance of the pot is not as good as the finished product. You know the blue light of the kitchen range hood is like this.)Kind tips1. Chestnut stewed chicken and mushroom stewed chicken can be made separately. 2 If you don’t have enough time to soak the chicken, you can blanch it in hot water before cooking. |
>>: Steps to cook mushroom pork trotters
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