๐ Roasted Chicken with Mushrooms ๐
A little rooster raised by friends—stewed with hazel mushrooms for an hour, it’s incredibly fragrant! Since the elders at home have trouble chewing, I cooked it a bit longer—it’s so fresh! I’ll add some starch noodles for the second serving.
Materials
| Hazel Mushrooms | 100g |
| Scallions | A few segments |
| Ginger | A few slices |
| Garlic | A few cloves |
| Star Anise | 2 pieces |
| Dark Soy Sauce | To taste |
| Light Soy Sauce | To taste |
| Salt | To taste |
| Cooking Wine | To taste |
| Sugar | 1 tablespoon |
| Chicken | 1 piece |
How To Make
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๐ Cut the chicken into pieces.
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Blanch the chicken (or you can stir-fry directly), adding scallions, ginger, and cooking wine.
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Soak hazel mushrooms in warm water (change the water 2-3 times).
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Prepare another set of scallions, ginger, garlic, and star anise.
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Stir-fry the spices until fragrant.
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Add the blanched chicken to the pot and stir-fry.
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Pour in the light soy sauce (a layer over the chicken), dark soy sauce, cooking wine, and sugar—stir-fry.
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Add hot water to cover the chicken.
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After half an hour, add the soaked hazel mushrooms—cover and stew for another 30 minutes. Just before serving, sprinkle some diced scallions and garlic, and mix.
