The ingredients are simple, it’s not hard to make, it’s better than takeout, it’s clean, and you can change the ingredients and flavors to your liking.
shiitake (Lentinus edodes), an edible mushroom
How to make cassoulet that’s better than takeaway
Chicken thighs chopped and soaked in bleeding water, mushrooms sliced (dried mushrooms should be soaked two hours in advance), green chillies cut into pieces, ginger and garlic sliced
Blanch the chicken pieces and control the dryness. (Beginner’s lesson: blanching is the process of boiling chicken pieces in cold or lukewarm water until the water boils. It must be cold or lukewarm water, not boiling water, because if you use boiling water, the blood inside the chicken leg will not be able to drain out, and it will Keep it inside the bones, it will be fishy)
On low heat, heat a pan of cool oil (salad oil), add sugar or caster sugar and fry the sugar color (novice class: frying the sugar color is to heat a pan of cool oil on low heat, put the Sugar melts. (Both icing sugar and white sugar are fine).
Turn the heat to high and toss the chicken to coat each piece of chicken with sugar
Wait until the chicken starts to release oil (i.e. the pan gets more oil). Turn the heat to medium, add the wine, a little soy sauce, a spoonful of soy bean paste, and stir-fry!
Add the ginger, garlic, dried red chillies and saute the mushrooms
Add water (use the same water you just soaked the mushrooms in), water over the chicken. Turn the heat to high. Then turn the heat down to low and let it simmer for 15 minutes, add a spoonful of salt, pepper and chicken extract to taste. Stir.
Turn the heat to high, remove the soup from the pan, add the chopped green chillies and stir-fry.
Let’s talk about some other trivia.
✨✨ Choosing between dried and fresh shiitake mushrooms
Fresh shiitake mushrooms don’t need to be soaked in water, which is convenient, but the flavor is not as rich as dried mushrooms. Dried shiitake mushrooms have to be soaked two hours in advance, and they have a richer and better flavor.
✨✨On the consistency of the cassoulet’s soup
If you want more soup, cook for less time at the end to thicken the sauce. For thicker consistency, add starch at the end to thicken.
✨✨Another little tip.
The mushrooms can be soaked in water for an hour, and then this not-so-clean water can be poured off after an hour of soaking You can use it in the chicken stew. The soup will be more flavorful.