As one of the four famous dishes in northeast China, chicken stewed mushrooms are famous, and almost everyone's first reaction when they hear "chicken" and "mushrooms" is this dish.
In fact, the collision between the two is not just a practice of northeast famous dishes.
Today, Gourmet Jun will hand you a combination of 5 chicken and mushrooms, from Chinese to Western food, each of which can easily hit your taste buds.
Teriyaki mushroom chicken
If you want to make a bento, gourmet Jun highly recommend teriyaki mushroom chicken, the method is simple and easy to use, even if the kitchen white will never step on the thunder, after the pot of rich soup bibimbap, will make you can't help but eat more bowl!
Ingredients: 300g mushrooms, 2 chicken thighs, minced garlic, allspice powder, green onion, 2 tbsp light soy sauce, 2 tbsp cooking wine, 1 tbsp honey, 8 tbsp water.
method:
1: Wash and cut the mushrooms and chicken thighs into small pieces, and finely chop the garlic.
2, mix well teriyaki juice: soy sauce, cooking wine, honey and water stir well.
3: Heat the oil in a hot pan, add minced garlic and stir-fry until fragrant, add mushrooms and stir-fry out of the water, wait for the water to dry slightly, add the chicken thigh meat, continue to stir-fry until the color changes.
4: Finally, pour the teriyaki juice into the pot, stir well, wait for the juice to dry, sprinkle with green onions and you can get out of the pot.
Mushroom pink chicken
Friends who like to eat noodles can not miss, mushroom powder skin chicken is a famous dish in Taishan, Shandong, can be compared with northeast mushroom stew chicken Oh.
Ingredients: 1 chai chicken, mountain mushrooms, sweet potato flour, 1 green onion, 6 slices of ginger, 3 star anise, 3 slices of fragrant leaves, 1 spoon of light soy sauce, 1/2 spoon of dark soy sauce, 1/2 spoon of cooking wine, a little salt, a little MSG.
1: Soak the powder skin in water for 30 minutes and set aside; the mountain mushrooms are soaked in warm water, and the juice is kept for later; the chicken is washed and cut into pieces, and blanched and fished out for later.
2: Heat the oil in a hot pot, add green onion, ginger and garlic to fry until fragrant, add chicken nuggets and stir-fry evenly, add star anise and fragrant leaves, pour cooking wine and soy sauce and stir well.
3, add the juice of mountain mushrooms, add boiling water and chicken level, simmer for 10 minutes on medium heat and then put the soaked sweet potato powder skin, until the chicken is soft and hot to collect the juice, according to personal taste, add the right amount of salt and MSG.
Note that the key to this dish is the soaked juice of the mountain mushrooms after washing in warm water, and pouring them into the soup together tastes more fragrant!
<h1 class="pgc-h-arrow-right" > chicken cream mushroom soup</h1>
Chickens and mushrooms are not only highly featured in Chinese food, but also regulars in Western food.
Ingredients: 230 g mushrooms, 375 g cooked chicken, 180 g potatoes, 85 g corn kernels, 40 g chopped onions, 56 g unsalted butter, 62 g flour, 1320 g chicken broth, 480 g whole sugar-free milk, 240 g cream, 2 g black pepper, 1 g white pepper, 0.5 g chopped dried rosemary, 6 g salt.
1: Melt the butter in a large pot over medium heat, add the onion and stir-fry until transparent, turn the heat to low and pour the flour into the pot and stir quickly until the batter is smooth and golden brown.
2: Slowly pour in the chicken broth, stir well, turn to medium heat and bring the chicken broth to a boil, add mushrooms, chicken, potatoes, corn kernels, chopped rosemary and salt and pepper.
If you have your own chicken soup at home is better, if not, you can buy chicken soup cubes at the supermarket to mix in proportion.
3: Simmer over low heat until the potatoes are soft, then the soup will become somewhat thick.
5: Add milk and light cream, stir constantly, bring to a boil over low heat and continue simmering for 10 minutes.
6, finally according to personal taste appropriate salt can be out of the pot, when the plate can be sprinkled with some chopped parsley to look better.
Note that because Western-style soups require a stir-fried paste, it is best to strictly follow the ratio of butter, flour and clear chicken soup.
Thai green curry with mushroom chicken
Curry flavor is rich, chicken is fragrant, mushrooms are smooth, lemon juice and basil are full of exotic style, this green curry mushroom chicken like Thai friends must learn.
Ingredients: 2 to 3 pipa legs, 3 tbsp green curry, 2 tbsp fish sauce, 3 tbsp coconut milk, 1/2 carrot, 1 potato, a little green chili pepper, a little red pepper, a little basil, a little pepper, salt and sugar.
1: Cut the pipa legs bonelessly and marinate them for a while with a little salt and pepper; slice the green and red peppers, peel and cut the carrots and potatoes into pieces.
2: Heat a little salad oil in a pan, add green curry and stir-fry until fragrant, then add the marinated chicken thighs and fry until the skin is white.
3: Bring to a boil in warm water over chicken thighs, add coconut water, fish sauce, a small amount of salt and sugar, simmer over low heat for about 10 minutes.
4: Add potatoes, carrots, green and red peppers and simmer for another 10 minutes, until the potatoes are crispy and soft.
5: Finally, add salt and sugar according to taste, sprinkle with an appropriate amount of basil and you can get out of the pot.
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<h1 class="pgc-h-arrow-right" > mushroom simmered chicken</h1>
This mushroom simmered chicken does not need to add water, and the sweet rice wine used is the way to eat yuan ming, a foodie in the Qing Dynasty.
Ingredients: 200 grams of mushrooms, 1 chicken, 2 bamboo shoots, green and red fresh peppers, 20 grams of rice wine, 900 ml of rice wine, 60 grams of light soy sauce, 10 grams of soy sauce, 15 grams of rock sugar, 7 grams of salt, 2 shallots.
1: Slice the bamboo shoots and cut the pepper into small pieces and set aside.
2: Blanch the mushrooms in boiling water, rinse them, soak them in rapeseed oil, eat through the oil, and fish them out, spray some rice wine, and set aside.
3: Wash and chop the chicken, put cold water into the pot, roll over and fish out.
4: Put the chicken nuggets in the pot, pour rice wine, dark soy sauce, soy sauce and salt, and drown the chicken nuggets. After boiling, reduce heat and simmer for 25 minutes.
5: Add the mushrooms and continue to simmer for 5 minutes, then collect the juice on high heat, and when the soup is halfway through, add the bamboo shoots, peppers, shallots and rock sugar prepared before.
6: Collect the juice on high heat and eat it.
In fact, there are many delicious foods that chicken and mushrooms can collide, and don't point to chicken stewed mushrooms in the future.