Chicken stew three fresh: remember "one bubble, two stir-fry, three more put four do not use", the fresh flavor is not fishy

 

Ingredients: 3 chicken thighs, 15 shiitake mushrooms, a handful of fungus, a handful of daylily, a section of green onions, 1 garlic, a piece of ginger, and a pinch of peppercorns

Make:

1. Soak shiitake mushrooms, fungus and daylily in advance, pick and wash.

2. Cut the green onion diagonally, peel the whole garlic, slice the ginger, and clean the peppercorns.

Important: Use more spices to effectively remove the fishy smell of chicken.

3. Soak the frozen chicken thighs in warm water, one can be quickly thawed, and the other can be soaked in blood water, soak out the peculiar smell, clean and chop into large pieces after soaking.

Key points: Chicken thighs must be soaked in water and soaked in blood water to effectively remove the odor.

4. Do not put oil in the pot, boil until slightly hot, pour in the chicken thighs chopped into large pieces, slowly stir over medium-low heat until the oil comes out, add peppercorns, green onions and ginger.

Key points: Do not blanch, use dry stir-fry + add more spices to remove the peculiar smell of chicken.

5. When the spices are fragrant, pour in the soy sauce and stir-fry evenly to color, and add the soaked mushrooms, fungus and daylily.

6. Stir-fry until fragrant, pour in the water for soaking shiitake mushrooms over the ingredients, cover the pot and bring to a boil over high heat, turn to medium heat and simmer.

Key points: Do not use water, use the water to soak shiitake mushrooms, the taste is more fragrant.

7. Simmer until the chicken is soft, enlarge the garlic cloves, add salt to taste, and continue to simmer for a few more minutes until the garlic cloves are soft and enjoy.

Key points: Roast chicken without garlic, the taste is halved.

Small Whispers:

1. I like to soak rice in soup, and don't collect the juice too dry.

2. Finally, you can also add some potatoes and carrots to stew in a large pot, which is a bit similar to braised chicken thigh rice.

3. Without using a drop of oil, the fat on the chicken skin is slowly fried out, so that the treatment of the special dry fragrance has a taste, plus the freshness of mushrooms, fungus, and daylily, there is absolutely no need to use a little monosodium glutamate, the fresh flavor is delicious, and more rice is cooked.