The best combination of meat and vegetarian - braised chicken with agaricus mushrooms

I have always felt that the combination of chicken and mushrooms is the best combination. Whether it's boiled, stewed, steamed or stewed, both go well together. The chicken is full of the unique aroma of mushrooms, and the mushrooms have the flavor of chicken, and the two foods penetrate into each other, bringing out the flavor of chicken and mushrooms to the extreme. It's a real treat for the palate.

Today's braised chicken with agaricus mushrooms is a la carte for the girl, not much to say, directly served!

——[Braised Chicken with Agaricus Mushroom]——

【Ingredients】600 grams of three yellow chicken, 50 grams of agaricus (dry).

【Seasoning】1 teaspoon dark soy sauce, 3 teaspoons light soy sauce, 2 teaspoons rice wine, 3 rock sugars, appropriate amount of green onion and ginger, 2 slices of angelica

【Directions】

Step 1: The main ingredients and accessories are prepared, the three yellow chickens are washed and cut into pieces, the agaricus mushrooms are washed off and the floating dust is soaked in warm water for 30 minutes (the water used to soak the agaricus mushrooms should be left), the green onions are cut into large sections, the ginger is flattened, and the rice wine, dark soy sauce and light soy sauce are prepared. Agaricus mushroom is delicious and does not need too much seasoning, old ginger and rice wine to remove the smell, dark soy sauce to adjust the color, light soy sauce and rock sugar to enhance the freshness, too much seasoning will cover up the umami of the agaricus mushroom itself.

Step 2: Put the chicken pieces in a pot under cold water, add the green onion and ginger slices and bring to a boil over high heat to skim off the foam.

Step 3: Remove the blanched chicken pieces and dry them for later use.

Step 4: Put a little base oil in the pot, add the blanched chicken pieces and stir-fry, stir-fry until the chicken pieces turn slightly yellow, add rock sugar, angelica, green onions, ginger slices, and burst out the ginger, green onions, and fragrance.

Step 5: After the fragrance of green onion and ginger bursts, cook rice wine along the edge of the pot to remove the smell, add light soy sauce to extract fresh seasoning, and add dark soy sauce to color.

Step 6: After adding the seasoning, stir-fry slightly, and add the soaked agaricus mushroom.

Step 7: Add the water in which the agaricus mushroom is soaked, and the amount of water is slightly submerged over the ingredients.

Step 8: Bring to a boil over high heat.

Step 9: Cover the lid and simmer on low heat for about 30 minutes. Extend or shorten the stewing time appropriately according to the age and tenderness of the chicken.

Step 10: Simmer until the chicken is soft and rotten, and remove the seasonings such as green onion and ginger. At this time, you can taste the saltiness to see if it suits your own taste, and add salt to taste according to your own taste.

Step 11: Reduce the juice on high heat until the soup is thickened and turn off the heat. Braised chicken, thicken the soup and make the taste richer and mellow.

▶ It's out of the pot! The color is golden red, the aroma is rich, salty and delicious, nutritious, suitable for all ages, and friends who like it can give it a try~~

Tips:

1. Stir-fry the blanched chicken for a while, and the dish will be more fragrant.

2. The water in which agaricus mushrooms are soaked contains a variety of amino acids, acetamide, choline, adenine and other ingredients, and the taste is also delicious, so don't waste it and keep the stewed chicken.

3. Finally, you can add salt, sugar, and light soy sauce according to your personal taste. Thicken the juice and make the dish more mellow and fragrant.