|lit. small rice bowl|
shiitake (Lentinus edodes), an edible mushroom
|Ten or so.|
|half of sth|
|the little ones|
ginger, shallot, garlic, pepper
Chestnut, mushroom, taro and chicken stew
Peel the fresh chestnuts, heat oil in a pan, add chestnuts and fry over low heat until golden brown, be careful not to burn, a little golden brown is fine, so stewing The time is not easy to crumble. (But it ended up taking a long time to simmer, so next time I’d rather cook the chestnuts before frying them, they cook easily)
The fried chestnuts were served, golden brown and quite nice in color.
Cut the chicken, rinse it, put cold water in a pan, add ginger and garlic wine, bring to a boil and drain.
Ginger, garlic and shallots chopped and ready to use
Douban sauce (new this year)
Wash the dried mushrooms, then soak them in boiling water to soften them; the soaking water can be reserved for the chicken casserole
pan into the oil boil, stir-fried into the ginger aroma, into the control of dry chicken stir-fried, stir-fried without water, quickly push the chicken to the side of the pan, the other side into the ginger, garlic and bean paste, stir-fried aroma and then mixed stir-fried chicken, stir-fried into the white wine, soy sauce, chicken essence, a little sugar stir-fried (the amount of seasoning according to their own taste may vary)
Add the chestnuts and shallots and continue to stir-fry, then add boiling water just below the chicken and the water used to soak the mushrooms (I’ve read many recipes that use boiling water to keep the chicken from aging).
Transfer to a casserole dish and bring to a boil over high heat
After boiling, add the mushrooms and let it simmer on a low heat.
Let it sit until the sauce dries out a bit.