"The pavilion is very green and winey, and the plate is full of golden chicken." Three yellow chicken is a more famous breed in Anhui Province, because of its yellow beak, feather yellow, claw yellow so named three yellow chicken. Good three yellow chickens are generally kept free-range in farmhouses, and farmers do not feed them, leaving them to find their own bugs plus rice and corn. Because it exercises more than raising chickens, chicken meat is full of power to eat, and some of the skin has a small amount of fat, so that the chicken skin is not only not fat and loose but also very chewy.
Shiitake mushrooms, is an edible mushroom, China's earliest cultivation of fungi has been more than 800 years, shiitake mushrooms because of its unique aroma, thick and tender taste plus delicious taste is loved by people. But this unique "fragrance" is not acceptable to all people, and some people avoid its taste. Dried shiitake mushrooms are washed and foamed, and their unique fragrance is even more intense, which makes people who love it even more. And today I want to share with you the shiitake mushroom beer chicken made without adding a drop of water.
<h1 class="pgc-h-arrow-right" > mushroom beer chicken</h1>
Ingredients required: 1 three yellow chicken, 1 bowl of dried shiitake mushrooms, 3 tsp cooking wine, 4 tsp light soy sauce, 3 tsp dark soy sauce, 1/2 slice of green onion and ginger, 1 tsp of aged vinegar, 2 tsp of peppercorn powder, 2 bottles of beer.
Step 1: Cut the chicken into sections and soak it several times to remove the blood water, which can effectively remove the fishy smell. Wash the dried shiitake mushrooms and soak them in water 1 hour in advance. Chicken should not be blanched, the texture of the blanched meat may not be so good, and the taste is not easy to stew into the chicken.
Step 2: Start the pot to burn the oil, after the oil is hot, put in the onion and ginger slices and sauté and stir-fry, sauté the aroma and then put the chicken into the high heat and stir-fry, so that the chicken skin quickly accepts the high temperature cooking, the appearance of mature can lock the internal moisture, such chicken eats tender and juicy, strong teeth. Then add cooking wine, peppercorns and aged vinegar, sauté until the aroma rises, then add soy sauce and salt for coloring and seasoning, then transfer to a casserole and simmer.
Step 3: Pour all the chicken into a casserole, add the beer, and stew the chicken with beer, with a slight malt aroma, and the chicken will also be firm. Bring to a boil over high heat and simmer for 40 minutes. Remove the lid of the pot and add the shiitake mushrooms to stir well, at this time if the water is running low, add the beer that has just been added and continue to simmer for 15 minutes. Ready to pan.
<h1 class="pgc-h-arrow-right" > - tips notebook -</h1>
The chicken must be stir-fried constantly on high heat, so that the surface is cooked quickly, and the moisture is locked inside, so the taste is firm and tender and juicy. Beer will make the whole pot of chicken with a faint malt aroma, and the high temperature will make the alcohol of the beer volatilize and there will be no wine taste. Friends who don't like to eat shiitake mushrooms can change to another dish, and the taste of nothing is also very good. Friends who like it come and try it.
<h1 class="pgc-h-arrow-right" > the original author of this picture: Rumble Love Food</h1>
<h1 class="pgc-h-arrow-right" > limited cooking skills, humble learning, love to share, and update daily. </h1>
I am a post-90s snack who aspires to eat all over the world. Love life, love food, love travel, love cooking, prefer to share life. Like please pay attention to me, share a different food every day ~ point attention is not lost Oh ~ see here do not be lazy ~ give me a little attention ~!