Stewed Chicken with Mushrooms
Stewed Chicken with Mushrooms is a hearty and aromatic dish suitable for both everyday meals and special occasions. Slow-cooked in a clay pot with a rich stock concentrate, the chicken becomes tender while the mushrooms soak up the savory broth.
Ingredients
Chicken
400g
Shiitake mushrooms
300g
Oil
to taste
Salt
to taste
Sichuan peppercorns
to taste
Star anise
1 piece
Scallion
to taste
Ginger
to taste
Bay leaf
to taste
Tsaoko
1 piece
Angelica dahurica
1 slice
Cinnamon bark
1 piece
Dark soy sauce
to taste
Cooking wine
to taste
Light soy sauce
to taste
Old hen stock concentrate
1 piece
Instructions
1
Step 1
Clean the chicken and chop it into pieces
2
Step 2
Wash the mushrooms, blanch them briefly in water, remove, wash again, and cut into pieces
3
Step 3
Wash the chicken pieces, blanch them briefly in water, then remove and drain well
4
Step 4
Add an appropriate amount of oil to a wok and sauté all the spices until fragrant
5
Step 5
Add the blanched chicken pieces and stir-fry, splash in cooking wine, add a little dark soy sauce and stir-fry
6
Step 6
Transfer to a clay pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for about 10 minutes
7
Step 7
Add the mushrooms and stock cube and continue to simmer for about half an hour
8
Step 8
Add salt and light soy sauce to season, sprinkle with some green onion and cilantro; it looks beautiful and tastes delicious.
9
Step 9
Serve.
