Nanchang style country roasted chicken
In the traditional practice, dried shiitake mushrooms are usually used for soaking. However, I think the dried shiitake mushrooms are too strong and completely cover the freshness of the chicken. Therefore, I prefer fresh shiitake mushrooms. My husband also prefers the chicken cooked with fresh shiitake mushrooms. Therefore, my family uses fresh shiitake mushrooms for this dish.
Step 1 . Clean the chicken, chop it into small pieces, blanch it in boiling water and set aside.
Step 2 . Wash the mushrooms, squeeze dry, and set aside.
Step 3 . Ingredients are ready.
Step 4 . Add oil to the wok and heat it until 70% hot. Pour the chicken into it and stir fry.
Step 5 . Stir fry until all the chicken pieces turn white, pour in sweet glutinous rice wine, stir well, and then pour in the ingredients in Figure 3 to stir fry until fragrant.
Step 6 . Add soy sauce, salt and chicken essence, and stir well.
Step 7 . Add mushrooms and stir well.
Step 8 . Add another 1000 ml of water, boil and turn to low heat for 40 minutes.
Step 9 . After the soup begins to thicken, turn to high heat to collect the juice, keep stirring, and let the soup be evenly wrapped in chicken nuggets and mushrooms until it dries up and leaves thick soup.
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