How to make chicken stewed with mushrooms?

Many families often cook chicken stewed with mushrooms because the ingredients are simple, the preparation is not difficult, and most importantly, the taste is very good. The aroma of the mushrooms can be integrated into the soup, and the resulting soup can also be absorbed by the mushrooms, forming a complementary pattern.

Material:

Chicken, mushrooms (hazel mushrooms are best or other dried mushrooms), scallions, ginger slices, dried red peppers, aniseed, soy sauce, cooking wine, salt to taste, rock sugar, cooking oil

1. Chop the chicken into small pieces (the traditional Northeastern method uses larger and rougher chicken pieces);

2. Remove impurities and roots from the mushrooms, wash them with clean water, soak them in warm water for 30 minutes, drain and set aside. Filter the water used to soak the mushrooms to remove impurities and set aside;

3. Heat up a wok, add 2 tablespoons of oil, and when the oil starts to smoke, add the chicken and stir-fry until the chicken changes color and the water is dried up;

4. Add onion, ginger, aniseed, and dried red pepper and stir-fry until fragrant;

5. Add mushrooms and stir-fry evenly;

6. Add soy sauce, sugar and cooking wine, stir well to combine the colors, add the water used to soak the mushrooms and boiling water (just enough to cover the chicken) and bring to a boil;

7. Cover and simmer on medium heat for about 30 minutes, until the chicken is tender and the soup is thickened (pay attention during the process to prevent the chicken from sticking to the pan). Finally, season with salt and serve.