Chicken stewed mushrooms are quite simple. In fact, if you want to make the oil bright and full of flavor, it really needs some experience. I used to do it very well, but it is almost the same as the taste done now. We are also a chef at home every night. The family is a chef at home. Every day, he cooks at home. Sometimes when we stroll, we talk about what we have eaten, how to eat well, exchange experiences, I buy When I was a chicken, I brought him 2, that is, he taught me to take the chicken oil and simmer the oil and stir-fry the chicken. I used to be afraid of greasy and took the chicken oil from the chicken belly and took it. I later asked everyone, many people threw the chicken oil, saying that it was definitely too greasy and unhealthy, too wasteful. In fact, chicken oil is particularly fragrant and very healthy. I fried chicken with chicken oil and oyster sauce according to the method he taught me. When I was stewing, I was full of house fragrance. After stewing, I tasted a piece. It was so delicious. The chicken smell was rich and intertwined with the taste of oyster mushrooms. Immersed in the smell of chicken, the taste is too wonderful. It seems that both of them have my teacher. The famous chef of the same dish does not necessarily have the rural peasant woman doing it deliciously. Besides, I am not a chef, but a half-hanger. Family kitchen, so there are still a lot of places I need to learn. If you have any questions, please add me to WeChat: Szz360654635, you need oyster mushrooms, mushroom fungus and other dry goods can also add me, are Daxinganling pollution-free mountain goods
Carefully remove the residual chicken feathers from the chicken skin with a pair of tweezers, and smash it on the fire with a small pile of fluff, then remove the chicken's internal organs and wash the whole chicken first into the large bowl.
Washed chickens are usually made into small pieces. Usually one chicken is divided into two parts. Each one is filled with chicken pieces, chicken chop, chicken heart, chicken liver, chicken intestines, and some are cut into pieces. Each of the chicken oil is wrapped in two layers in a fresh-keeping bag. It is best to wrap it in a thick food bag to keep it fresh for a long time.
This is chicken oil. In the chicken belly, this must be taken down and washed. This is very good for stewing chicken. If the chicken is especially fat, you can use some chicken oil to store it in the refrigerator. After that, it is solidified golden yellow. It can be used to make cakes, make chicken oil, etc. It is very rare.
1. Before you plan to eat, remove a piece of chicken in advance and thaw it naturally;
Wash the soaked oyster mushrooms and squeeze the water. This is the root that I sell. It is very clean. I can buy it on WeChat: Szz360654635 is not the kind of inferior mega-size. I don't have to clean one by one. I am big. You can scrub 3 times. If you are not going to root, you need to cut off the roots of the soil one by one before foaming. Otherwise, the sand is difficult to wash.
Because it is frozen, you need to put it in a cold water pot and boil it out. You don't need to use cold water. That is to say, you need to rub the water, so that the meat is firm and there is no smell. If you don't have time, you can cook it like this;
The key point is: put a little cooking oil in the wok, do not heat, put into the small piece of chicken oil, small fire oil, how much oil to eat depends on how much chicken oil you have, I believe I put chicken The oil and the taste are really a lot worse. The chicken and oyster mushrooms stewed with chicken oil have a strong chicken flavor and umami taste.
5, the chicken oil gradually shrinks quickly, the color has become deeper, the oil is ready, no need to remove the oil residue;
Put a piece of green onion, three pieces of ginger, 1~2 octagonal fried scent, you can also put a dry chili, not spicy, fresh;
Put the chicken entrails of the hot chicken pieces into the fire and stir fry for 1 minute. If there is chicken liver, don't simmer and don't stir-fry. Wait until the chicken is cooked for the last 10 minutes.
Put in soy sauce, I use the taste very fresh, you can also use ordinary soy sauce or soy sauce, do not need any braised soy sauce or soy sauce;
Continue to stir and evenly color, pour a little cooking wine or rice wine along the side of the pot, stir fry a few times;
Key point 2: Pour hot water without chicken nuggets (you can also use the water after the precipitation of the oyster mushrooms, but the color of the dish is not beautiful, the color is black), then boil the fire, then cover the lid for 20 minutes. After the salt, taste the salty taste of the soup just right, do not put the mushrooms and then put the salt, so the chicken tastes light, and the mushrooms are too salty; put the salt and cover the lid for 20 minutes;
Then add the mushrooms and mix them evenly, boil them on a large fire, and cover them with a lid for half an hour.
Finally, open the fire and collect the soup. Keep the amount of the half bowl. This is the taste of chicken and mushrooms. The soup is bibimbap. I don’t know how to describe it. It can only be said to be too delicious. It is too fragrant.