The recipe for stewing chicken chunks with dried mushrooms

Health benefits

Chicken legs: protecting the nervous system

White sugar: low protein

Octagonal: regulating qi, relieving pain, dispelling cold

Ingredients

2 chicken legs

Dry mushrooms in moderation

Moderate amount of vermicelli

1 onion

Three cloves of garlic

Ginger 6 slices

3 red chili peppers

2 tablespoons soy sauce with light soy sauce

1 spoonful of fresh soy sauce

1 spoonful of dark soy sauce

2 spoons of white sugar

Two star anise seeds

Xiangye 3 pieces

A small amount of Sichuan pepper

1 spoonful of pepper powder

Ten mile fragrance in moderation

Chicken essence in small amounts

The recipe for stewing chicken chunks with dried mushrooms

1. Soak the dried mushrooms in warm water until cooked.

2. Wash the mushrooms, remove the root mud, tear them into small pieces, wring out the water and set aside.

3. Prepare auxiliary ingredients, cut the scallions into four pieces, and foam the scallion leaves. Cut the red pepper into two sections. Cut ginger into 6 slices and garlic into slices.

4. Wash two chicken legs.

5. Cut the chicken legs into pieces, wash the blood and water, and control the water.

6. Add scallions, 3 slices of ginger, cooking wine, light soy sauce, and pepper to the chicken legs, stir well, and let it taste for 15 minutes.

7. Soak a handful of noodles in warm water to soften.

8.1 Bring the stove to a boil, bring half a pot of water to a boil, add the chicken chunks and feed ingredients to the boiling pot, blanch, and bring to a boil.

9. Remove the chicken chunks from the boiling water pot (turn off the heat only after removing them), and then remove the scallions and ginger.

10. Turn on the stove again, set it to medium low, and add a small amount of oil.

11. Add an appropriate amount of scallions, garlic slices, 3 slices of ginger, red pepper, white sugar, Sichuan pepper, and dark soy sauce, and stir fry until fragrant.

12. Add chicken chunks and stir fry.

13. Add mushrooms and stir fry.

14. Pour in fresh produce and stir fry continuously.

15. Add an appropriate amount of water, along with fragrant leaves, ten mile fragrance, and star anise.

16. Cover the pot and cook over high heat for 5 minutes.

17. Put in soft soaked noodles. Cover the pot and continue simmering.

18. Simmer for 10 minutes until the noodles are cooked through, then turn off the heat. Pick out the fragrant leaves, star anise, and ginger slices, and add chicken essence.

19.Sprinkle a small amount of scallions and serve on a plate.

Tips

1. When blanching chicken chunks, cooking wine and scallions and ginger need to be added, so the auxiliary ingredients for making chicken chunks are added to the pot together.

2. After blanching the chicken chunks, do not turn off the heat before removing them to prevent water droplets from adhering to the surface of the chicken chunks.

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