Editor: Chinese Food Network Mobile site
1. Clean the Sichuan chicken, cut into pieces;Cut scallions into segments, slice ginger.Soak dried Northeastern mushrooms in warm water, remove stems, wash and drain.
2. Heat oil in a pot, stir-fry scallion segments, ginger slices, garlic cloves, Chinese prickly ash seeds, and star anise, then add 1 tablespoon of cooking wine and quickly stir-fry the chicken pieces until they change color;Chicken25|3. Add the dried mushrooms and stir with the chicken for about 1 minute, then pour in enough water or broth to cover the chicken.
3.Drain the dried mushrooms and stir-fry them with the chicken pieces for about 1 minute, then add enough water or broth to cover the chicken.Broth；
4. Bring to a boil, then reduce heat and simmer for 40 minutes, occasionally uncovering to add salt and stir to prevent sticking and burning.
5. Just before serving, addsoy sauceand mix well before serving.
1. It is best to use a free-range chicken as the main ingredient; the taste will be rich and the meat will become more flavorful when slow-cooked without becoming bland or watery, so it is not advisable to choose young chickens.
2. The best mushrooms are from Northeastern China for maximum freshness and aroma.
3. It's best to soak dried mushrooms in warm water; avoid using boiling or cold water. Boiling water can make the mushrooms soft and lose their flavor, while cold water will not easily expand them, making them difficult to cook through, and tough to chew.Cold water is not suitable for soaking because it has less aroma, making it hard to cook thoroughly and leaving a dry, hard texture.
4. Due to severe internal heat recently,chili pepperswere not used; those who like spicy food can add more dried chili peppers for better flavor.
