How to make mushroom chicken wings?

If you use shiitake mushrooms and chicken wings together, the taste is similar to that of chicken stewed with shiitake mushrooms, but the texture of chicken wings is relatively firmer, so the taste is better than chicken nuggets. You can choose to stew the mushroom chicken wings, which will make them more flavorful.

Ingredients: 5 chicken wings, 5 mushrooms, 50 grams of carrots, 25 grams of red dates, a little wolfberry, 2 slices of ginger, and an appropriate amount of vermicelli.

2 teaspoons salt, 1 teaspoon abalone sauce, 2 cups broth, 1 tablespoon peanut oil.

Preparation method:

1. Wash the chicken wings and cut each into three sections; soak the mushrooms in warm water, remove the stems and cut the flowers; slice the carrots; soak the vermicelli in warm water; remove the cores of the red dates.

2. Heat a wok and sauté ginger slices, add chicken wings and stir-fry over high heat, add broth, add carrot slices, mushrooms, red dates, and wolfberries and cook for 5 minutes, then remove the foam.

3. Transfer to a heated clay pot and simmer over low heat for 15 minutes until the chicken wings are cooked. Add salt and abalone sauce to season, then add vermicelli and cook until cooked.

Tips: Cut the mushrooms into cross shapes first to make them easier to flavor. Add red dates, wolfberries, and hu jiao to replenish qi, nourish the spleen and harmonize the stomach.

Tips

1. Score the chicken wings a few times to make them easier to absorb flavor when stewing;

2. Add some cooking wine when blanching the chicken wings to remove the fishy smell.

3. Break off the roots of the mushrooms and use them for frying the sauce. The roots are hard to chew and are difficult for children to eat.