Agaricus blazei is flushed with running water and then soaked in warm water for 30 minutes.
Agaricus blazei squeezed the water, and the water filter of the Agaricus blazei was used.
The chicken legs are smashed into chicken pieces of the same size.
Add cold water to the pot, add the chicken pieces, boil for 2 minutes after the fire is boiled, then simmer the floating foam and remove the chicken pieces to control the water.
Re-pot, pour the oil at the bottom of the pot, add shallots, garlic, ginger and dried chilies, stir fry in medium and small fires.
Add the chicken pieces and stir fry until the surface of the chicken pieces is slightly coke.
Add the pepper powder and soy sauce, stir fry evenly.
Pour the water from the previous Agaricus blazei into the pot (if the water is not enough, you can add some water). Cover the lid and cook until the chicken pieces are ripe. (About 30 minutes).
Add the Agaricus blazei, add salt and season, continue to stew for about 20 minutes, stew until the chicken pieces are soft and rotten.
1. If the family has a large population, you can cook whole or half chickens, and the amount of Agaricus blazei should be increased. If you have a small family, you can cook only one chicken leg like me. 2. The chicken chop should be watered in a cold water pot so that the blood inside can be boiled out. 3. The time of stewing the chicken is only a reference. If the chicken is old, it needs to extend the cooking time. In addition, different pots also have an effect on the cooking time. I use the heat preservation and sealing. The cast iron pot, so the stew time is not that long. 4. The soup can be kept a little more, and the bibimbap with this soup is especially delicious. 5. Do not put on the soy sauce, or else the chicken pieces will be blackened, although it does not affect the taste, but the color of the dishes is not good. 6. If there is no Agaricus blazei, it can be replaced with other dried mushrooms, such as oyster mushrooms, pine mushrooms or tea tree mushrooms.