Stew Chicken With Mushroom 松蘑炖鸡

It is a classic dish in our local area and also is a traditional Chinese food. Every October , a great deal of wild pine mushrooms appear on the market, we often store some fresh mushroom after washing and boiling water.

It can be said that it is my favorite mushrooms, but appears for a short time on the market, and is not easily available. So every time we save a little more.

This dish mainly include chicken and mushroom.not only has the flavor of mushroom,but also has the chicken's fresh and tasty meat.It is delicious and rich nutrition .

Simple ingredients and easy to do. Now let's start.

Chicken leg one
mushroom, 500 g
Scallion 2
Ginger 3
Anise 2
Chinese sichuan pepper 1 g
salt 4 g
light soy sauce 1 tbs
dark soy sauce 1 tbs
Vegetable oil 1 tbs

Practice:
Wash and cleanse fresh pine mushroom, torn in half.
(if you use dry mushroom, you need to soak it in warm water for about 30 minutes ).
Wash chicken leg meat and cut into small pieces. In a saucepan, add in cold water, ginger, pepper and chicken meat, boil it for 3 minutes, and remove chicken to a plate.
Blanch it and drain water. Set aside.

Take another pot, add some vegetables oil to it, add chicken and fry it for 2-3 minutes until golden brown and then add ginger, green onion, Sichuan pepper, anise, continue to stir and fry them for a while and add cooking wine and light soysauce, dark soy sauce. chicken is coated with a brown colour and add in some cold water,

cover the lid and cook it for 30 minutes over medium heat until the soup thickens.
Turn off the heat and dish up .

松蘑炖鸡是我们地区的家常菜，也是是中国传统的美食。每年10月都是大量松蘑上市的季节，我们家都会囤一些新鲜的松蘑，洗净，焯水，沥干水分然后用冰箱冷冻储存起来。随吃随取。
可以说它是我家最喜欢吃的蘑菇，只不过上市时间短，平时只有买干的那种，但新鲜的干的味道绝不一样。所以我们每次秋天都多储存一些。

这道菜既有蘑菇的鲜香又有鸡肉的肥美鲜嫩，味美可口，营养丰富。是很好的滋补养身的一道菜。
原料：

鸡腿 一只
松蘑 500g
葱段 2
姜片 3
八角2
花椒 6
盐 4g
生抽 1tbs
老抽 1tbs
植物油 1tbs
做法：
鲜松蘑洗净，撕成两半。（冷冻保存的鲜蘑，干松蘑需提前浸泡）
鸡腿肉洗净切成小块，放入冷水锅中煮开3分钟。锅内加入姜片和花椒少许。
焯好沥干水分备用。
热锅下油，下入鸡块翻炒均匀至金黄，加入葱段，花椒，八角，姜片，继续翻炒2分钟，加入老抽，生抽，料酒，继续翻炒片刻，加入冷水，放入松蘑。
大火烧开转中小火炖30分钟，汤汁浓稠即可关火。

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