Chicken stewed three fresh, we don't need a drop of oil! It's so fresh, it's empty when it's served!

Chicken stew with three fresh, similar to chicken stewed mushrooms in the Northeast, or yellow stewed chicken thigh rice, the cooking method is roughly the same, but there is a slight difference in taste.

I didn't use a drop of oil for this dish, but slowly fried the fat on the chicken skin, which made it particularly dry and fragrant, and the freshness of the mushroom fungus daylily was really delicious.

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. Clean the chicken thighs and chop them into large pieces.

3. Fry slowly over medium-low heat without oil.

4. Fry until the chicken is slightly browned, and when there is no moisture, add the peppercorns, green onions and ginger.

5. When the spices are fragrant, pour in the soy sauce.

6. At this time, the pot may be a little dry, moisten it with a small amount of water for soaking shiitake mushrooms.

7. Stir-fry evenly and add three fresh ingredients: mushrooms, fungus and daylily.

8. Stir-fry until fragrant, and pour in the water for soaking shiitake mushrooms over the ingredients.

9. Bring to a boil over high heat, turn to medium heat and simmer.

10. When the chicken is tender, enlarge the garlic cloves and season with salt. Continue to simmer for a few more minutes until the garlic cloves are tender.

Small Whispers:

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

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