Editor: Chinese Food Network Mobile site
1. Clean the chicken and cut it into small pieces, rinse thoroughly. Soak the dried mushrooms in cold water, remove the roots, wash, drain, reserve the last soaking liquid to filter out some sand, set aside one piece of ginger, slice obliquely into small segments.Gingera piece, smash
2. Pour enough cold water into a pot, add a little cooking wine, put in chicken pieces and cook until boiling. Remove the chicken pieces after boiling and drain.
3. Heat some salad oil in a pot, pour in the ginger segments, smashed ginger, and two star anise, stir-fry to release fragrance.Star anise2 pieces, stir-fry to release fragrance
4. Put in the chicken pieces, add 2 tablespoons ofsoy sauceStir-fry until white, then add the mushrooms and continue stir-frying to release their aroma.
5. Pour in enough hot water and the soaking liquid from the mushrooms, ensuring it covers thechicken meat. Large fire.BoilOpen a small flame, simmer for about 1 hour until the soup thickens. Add a little salt to season, then serve.
6. Pour into anearthenware pot, continue to simmer on low heat for about 1 hour until the broth is thickened. Sprinkle with a little salt and serve.
* Traditionally,"Small chicken stewed with mushrooms"useshazelnut mushroomsorred mushrooms(These are the mushrooms my family used to use for cooking small chickens, red in color, rich and very fragrant). I ran out of hazelnuts at home, so I used dried mushrooms instead.
* The fragrance of dried mushrooms is better; they should be soaked in cold water without losing their flavor.
* When stir-frying, it must be ginger, smashed ginger, and star anise to ensure a good taste.
* Use the soaking liquid from the mushrooms when cooking chicken meat, as this enhances the flavor of both ingredients.* It must be simmered on low heat until the broth is thickened for better taste.Chicken soup
is only good when simmered slowly to a thick broth.Chicken souptastes better
