Chicken Stewed with MushroomsMushroom Dish
Main Ingredients: Chicken (free-range) 800 gramsHazelwood Mushrooms (dried)(100 grams)
Seasonings: Salt 1/2 teaspoonGinger3 slices Garlic 4 clovesStar Anise1 piece (dry)Chili Peppers3 piecesDark Soy Sauce2 tablespoons Scallion whites 1 segmentChinese Pepper Seeds1/2 teaspoon Vegetable Oil 2 tablespoons
Steps:
Prepare the ingredients,Mushrooms, soak dry hazelwood mushrooms in running water to remove surface dust, then soak in warm water for 20-40 minutes, squeeze out excess water, and cut off hard roots with kitchen scissors.Settle the soaking liquid of hazelwood mushrooms until clear


Clean free-range chicken, drain water, and cut into pieces.
Place the chopped chicken in a pot with cold waterAdd cold water to the pot, then add the chopped chicken


Bring to a boil over high heatOnce boiling, continue cooking for 3 minutes, skim off any foam on the surface, then remove the chicken pieces and drain.Boil over large fire
After boiling, cook for another 3 minutes, remove the scum from the surface, then transfer the chicken pieces to drain.
In a wok, add oil and heat until hot, then add scallion whites, garlic, ginger, star anise, and chili peppers, stir-fry until fragrant.


Add the chicken pieces, stir-fry until the chicken turns slightly golden on the surface.
Add dark soy sauce and Chinese pepper seed powder, stir-fry evenly.
Place the hazelwood mushrooms over the chicken pieces, then pour in the soaking liquid of the mushrooms, add salt to taste.