In summer, it’s hot and you have no appetite? Try this private dish, it has a unique flavor and satisfies your cravings. The whole family loves to eat it.
Since the beginning of summer, my husband and children are probably tired of eating vegetables because they are the main dishes every day. They are always clamoring for my specialty dish every three days. .
This specialty dish is the air-dried chicken stewed with hazel mushrooms that I want to share with you today. Don’t underestimate this dish. If it is winter, it is not difficult to make. But on a hot day, where is the air-dried chicken ? Due to the weather, bacteria multiply quickly in summer, so it is quite difficult to marinate air-dried chicken.
Fortunately, I have my own method. No matter how hot the weather is, I can marinate air-dried chicken with a unique flavor for my family. The well-prepared air-dried chicken and the hazelnut mushrooms from Northeast China are a perfect match, making you want to eat more pieces every second. Next, I will share with you how to make this delicious dish. If you are tired of eating vegetables, you can follow me and try this dish.
[Air-dried Chicken Stewed with Hazel Mushrooms]
Ingredients to prepare: One air-dried chicken, 300 grams of hazel mushrooms, one radish, 4 slices of ginger, 2 green onions, 5 garlic cloves, 3 tablespoons of light soy sauce, half a teaspoon of dark soy sauce, and white sugar A small spoon, a little chicken essence
Cooking process: 1. First prepare air-dried chicken, hazelnut mushrooms, radish and other ingredients. Put some radish in this dish, which can remove the smell of meat and absorb oil. If you don't like it, For the taste of radish, you can also omit the radish and replace it with potatoes. The taste will also be very good. You can make your own air-dried chicken. For detailed instructions, please refer to the steps in the tips.
. Air-dried chicken is air-dried after all, and the meat is relatively hard, so do not pour it directly into the pot for cooking after cutting it into large pieces. It is best to soak it in rice water for 10 minutes, but do not soak it for too long to avoid If it is soaked too soft, the taste will be greatly reduced.
Soak hazel mushrooms in water for 5 minutes, wash and squeeze out the water and set aside. This kind of hazelnut mushroom is very convenient to eat. You can simply soak it and it tastes extremely delicious.
Cut the radish into slices. Do not cut it too thin, just make it slightly thicker. If it is water radish , it is best to blanch it before cooking to reduce the bitter taste.
. Heat the wok, pour 2 tablespoons of cooking oil and heat it to 60% heat. First add a handful of peppercorns and fry for half a minute, then take them out and discard them. Then add ginger slices, garlic slices, and chili peppers, and explode over high heat. Spicy, this extra step can make the air-dried chicken taste even more delicious with rice.
. Pour in the air-dried chicken and stir-fry over high heat for 2 minutes, then add in light soy sauce and dark soy sauce and stir-fry until evenly colored.
. Pour 2 bowls of hot water, then add star anise, cinnamon bark, bay leaves, grass fruit , cover the pot and simmer over medium heat for 15 minutes, until the air-dried chicken has a rich aroma and the meat is thick enough to insert chopsticks into.
. Add radish, hazelnut mushrooms, chicken essence, and white sugar, and simmer over medium heat for about 10 minutes until the radish is soft and fragrant.
. When it is about to come out of the pot, add chopped green onion and pepper and stir-fry evenly, then turn off the heat. This mouthwatering air-dried chicken stewed with hazel mushrooms is ready. It will satisfy your cravings!
Tips:
How to make air-dried chicken:
. Prepare a three-yellow chicken and slaughter it and wash it. Note that it is not recommended to use grass-fed chicken here. The bones of grass-fed chicken are hard and there is nothing to eat after drying. . . Remove the chicken lungs from the belly. If you do not remove this, it will easily cause the chicken belly to stink after marinating. . Then put half a bowl of light soy sauce, a small spoonful of dark soy sauce, 4 small spoons of salt, shredded ginger, green onions, five-spice powder, and high-strength white wine into a basin and mix evenly. Adding white wine can play a sterilizing effect. . Apply the sauce evenly on the chicken, and massage it inside and out repeatedly so that it can be easily marinated and flavored. . Then put it in the refrigerator to refrigerate. After marinating for 2 days, you can take it out and use small bamboo branches to stretch the chicken belly, and then hang it in a cool and ventilated place to dry. Don't store them for too long after drying. After all, it's the plum rain season to prevent moisture and mildew. Don't pickle too many at a time, just pick one to satisfy your cravings.
In addition, air-dried chicken is a marinated ingredient after all, so there is no need to add additional salt during the cooking process.
