Hot Oil Infuses Aged Chicken, Slow-Cooked Small Shiitake Mushrooms, Allowing Time to Achieve a Delicious Dish
I bought a hen from the supermarket, originally intending to make a chicken soup for drinking to supplement nutrition and boost immunity. Before cooking, the child wanted to eat braised chicken pieces, okay, let's do it. Although I won't drink the chicken soup, when making braised chicken pieces, I added dried shiitake mushrooms, which are known as 'the queen of mushrooms', and the chicken's nutritional replenishment is a double effort. Moreover, I believe that the taste of braised chicken is something that most people won't refuse, indeed, its unique flavor is really captivating.
The water used to soak the dried shiitake mushrooms must not be wasted, and it can be used to replace part of the water when cooking chicken pieces, which greatly enhances the fragrance. However, it is important to rinse the dried shiitake mushrooms several times with clean water before soaking, and wash off the impurities before soaking in hot water with a little sugar for more than half an hour. However, it is important to note that dried shiitake mushrooms contain a lot of purines, and if family members have high uric acid, the soaking water for the shiitake mushrooms must not be used, because health comes first.
I've always thought that eating chicken should try to buy broiler chickens, free-range chickens, or chickens that have been raised for a long time, although it takes longer to make, the flavor is really fragrant and the texture is firmer and more chewy. A point to note is that their bones are particularly hard, so be careful when eating.
1 After thawing the hen, wash and cut it into appropriate pieces, and soak it in clean water for half an hour, changing the water several times in the middle. 2 The dried shiitake mushrooms should be rinsed several times with clean water before soaking, and washed off the impurities before soaking in hot water with a little sugar for more than half an hour. 3 Put the washed chicken pieces into a pot and start boiling to remove scum, remember to pour some yellow wine or baijiu into the water to remove the fishy smell. 4 Wait until the water in the pot boils, remove the scum. 5 Pour oil into the wok, add sugar to start coloring the sugar, when the sugar color is ready, put the boiled chicken pieces into the pot, and stir-fry with chopped green onions. 6 Pour in soy sauce, old soy sauce, yellow wine or baijiu to color and season, and stir-fry with the soaked shiitake mushrooms. 7 Pour in hot water and the water used to soak the shiitake mushrooms, the water should cover the chicken pieces. 8 If the chicken is a slow-growing broiler chicken, add more water. The water must be added at once, and it cannot be added in the middle of cooking, otherwise it will affect the aroma. 9 Wait until the soup in the pot boils, reduce the heat and cover the pot to simmer. I used a hen that took about 1 hour and 30 minutes to cook, at this time, the soup in the pot has only left about one-third, then adjust the heat and add a little salt to reduce the soup. 10 About 20 minutes later, the soup in the pot is almost dry, you can turn off the heat for 10 minutes if you like to eat with a little soup.
The shiitake mushrooms have absorbed the fragrance of the chicken soup, and every bite is satisfying. Chewing on the chicken pieces, drinking a glass of small wine, and chatting with family members is really comfortable.
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