Stewed mushrooms with chicken

material

500g of native chicken, 300g of mushroom, onion, ginger, star anise, soy sauce, salt, cooking wine,

working methods

1. Clean the native chicken first, then cut it into small pieces, and wash the mushrooms and dry them for later use.

2. Soak the hair in cold water in advance, remove the roots, wash it, and control the moisture.

3. At the same time, soak the mushroom in water for the last time, precipitate and filter out a little precipitate, keep a section of onion, cut it into small pieces with an oblique knife and pat it loose.

4. Pour the right amount of cold water into the pot, and then pour the right amount of cooking wine.

5. Add chicken nuggets, boil them, take them out, and control the water for later use.

6. Pour salad oil into the pot, a little more, heat it, and add 2 slices of onion, ginger and star anise, and the fragrance will burst.

7. Add chicken pieces, pour in 2 tablespoons soy sauce, and stir-fry until white.

8. Then add mushrooms and saute.

9. Pour enough hot water and water for soaking mushrooms, and bring to a boil without adding chicken.

10. Pour into a teapot and simmer for about 1 hour until the soup is thick.