Editor: Chinese Food Network Mobile site
1. OneChicken bonesCut into small pieces,MushroomsSoaked and washed.
2. Heat oil in a wok, add chopped scallions and ginger slices, then put the chicken pieces into the pan, stir-fry until the meat changes color.Gingerslices
Add soy sauce, salt, fenjia, and large cloves of eight, continue stir-frying with mushrooms for two minutes.
3. Add broth, cover the pot with a lid, cook over high heat until boiling, then switch to low heat and simmer for 20 minutes. The dish is ready.BurnTurn off the heat after it boils, then reduce heat and simmer for 20 minutes.Remember not to forget to flip the pan occasionally to prevent the broth from drying out completely.
Mushroom Chicken Stew, mushrooms are even more fragrant thanchicken meatand can make the chicken taste better by absorbing the mushroom aroma. I rarely add seasonings when making mushrooms as their natural fragrance is sufficient, and they taste good no matter how you cook them.I rarely add seasonings when making mushrooms as the method is simple, because the mushrooms have a sufficient aroma on their own.
