Ingredients
- 1000g chicken
- 75g mushroom
seasoning
- green onions
- garlic slices
- ginger slices
- Sichuan pepper
- star anise
- 1/3 teaspoon salt
- chicken powder
- 1 tablespoon sugar
- 1 tablespoon cooking wine
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- soup stock
Directions
Tips:
- Make sure clean the mushroom thoroughly, since wild mushroom often has mud and sand on its root. Thus, rinse until clean.
- When stir-fry chicken pieces, reduce the moisture of chicken pieces as much as possible. In doing so, the stewed chicken will be more fragrant.
- Do not add too much seasoning. Since mushroom is aromatic, too many seasonings destroy mushroom’s flavor.
Steps
1 Done 5 minutes | Soak mushroom into the water until soft. Rinse and wash. Drain and put into a bowl. |
2 Done 10 minutes | Add spring onion strips, ginger slice, and water. Steam for 10 minutes over high heat. |
3 Done 5 minutes | Remove the chicken organs and cuts off the tips, chops off the feet. Wash and clean. |
4 Done 5 minutes | Wipe off the water with tissues. Cut into small pieces of cubes. Add a little cooking wine and mix well. |
5 Done 5 minutes | Add water to a skillet, bring to a boil. Blanch the chicken until cooked. Then remove from heat. Rinse and clean. |
6 Done 3 minutes | Add oil and preheat the wok. Stir-fry the green onion strips, ginger, and garlic slices until aromatic. |
7 Done 5 minutes | Add chicken pieces to stir-fry until the meat is tight. Add cook in cooking wine and star anise and Sichuan pepper to stir well. |
8 Done 2 minutes | Add mushrooms to stir-fry for 30 seconds. Add soy sauce, sugar, salt, soup stock, then bring to a boil. |
9 Done 30 minutes | Simmer over low heat for at least 30 minutes. Remove the Sichuan pepper and star anise if you desire. Add chicken powder. Sprinkle chopped green onions on the top if you desire. Serve. |
