Chinese Food

Chinese Food:Stew mushrooms and Chai-hens

Materials:

Chai-hens, mushrooms, scallion, ginger

Dressing:

Shaoxing wine, light soy sauce, salt

Procedure:

1. Clean up the chicken and dice. Dip in the water for a while and get rid of watery blood.

2. Clean up the diced chicken and drain away the water.

3. Add oil in the pot and heat up. Pour in diced chicken, scallion and ginger. Stir fry until the chicken’s color becomes slightly.

4.5. Pour in Shaoxing wine and right amount of light soy sauce (color slightly).Stir up.

6. Move the materials in a marmite. Pour in some lukewarm water at the level of materials of the marite. Refit the holder. Stew with slow fire for 30 minutes.

7. Cut down the roots of the mushrooms. Soften them with lukewarm water. Clean up and drain away the water. Leave the water which has been used to soak the mushrooms.

8. Pour the mushrooms and used water in the marmite and go on stewing until the diced chicken is cooked to rags absolutely. Add salt and serve.

Tips: 

1. You can choose hazel mushrooms or chaxinggu and so on, which all taste aromatic.

2. In order not to conceal the natural taste of chicken and mushrooms, you should not add any perfumes.