Today for everyone to introduce a northeastern famous dishes - chicken stew mushrooms, into the Kanto, Shandong people introduced this dish to the northeast, and later became a Northeast hospitality distinguished guests a delicacy.
Chicken and mushrooms, has always been a very good match, more authentic is the Northeast stupid chicken, wild hazel mushrooms, potato vermicelli to do.
今天為大家介紹壹道東北名菜--小雞燉蘑菇，闖關東時期由山東傳入東北，後來成為東北人招待尊貴客人的壹道佳肴。雞肉和蘑菇，壹直是非常好的搭配，比較正宗的是用東北笨雞，野生榛蘑，土豆粉條來做。
Materials:
用料：
Northeast hazel mushrooms東北榛蘑 Appropriate amount 適量
Chicken雞肉 one 壹只
Potato vermicelli土豆粉條 Appropriate amount 適量（手握壹把）
shallot 蔥 Appropriate amount 適量
Ginger姜 Appropriate amount 適量
Garlic蒜 Appropriate amount 適量
Star anise八角 Two 兩顆
Soy sauce (soy sauce, soy sauce mixed juice)醬油（生抽，老抽混合汁） Appropriate amount 適量
Expected料 Two spoons 兩勺
Salt鹽 Appropriate amount適量
Sugar糖 A small amount 少量
Coriander (alternative)香菜（備選） A small amount少量
Steps to explain:
步驟詳解：
- Hazel mushrooms remove the roots, soak for about 2 hours, half-way for 2 times water, stirring in one direction, washed clean, remove debris, spare. (Do not squeeze mushrooms after the bubble hair)
1.榛蘑去根泡發2小時左右，中途換2次水，順壹個方向攪拌甩掉泥沙雜物，備用。（蘑菇泡發後不要用手擠水）
- potato noodles can be blisters about 1 hour, so easy to cook, but also more economical use of fire, cooking time is also better grasp, not soaked potato noodles about 30 minutes cooked foamy pasta noodles 10 Minutes can be cooked.
2.土豆粉條可以先用水泡1小時左右，這樣比較愛熟，比較省火，做菜時間上也比較好掌握，未泡的土豆粉條大約要30分鐘左右熟，泡過的土豆粉條10分鐘左右就可以熟。
- Ready to chicken, Cong Jiangsuan, soy sauce (soy sauce and soy sauce mixed juice), salt, sugar, star anise.
3.準備好雞肉，蔥姜蒜，醬油（生抽和老抽混合汁），鹽，糖，八角。
- Chopped chicken, onion ginger garlic cut chunks.
4.雞肉斬塊，蔥姜蒜切大塊。
- Hot oil, add onions, ginger, garlic, star anise, the best choice of soybean oil.
5.熱油，加入蔥，姜，蒜，八角，最好選用大豆油。
- Add raw chicken stir-fry, fry basic no excess water, chicken has a coke flavor so far.
6.加入生雞肉爆炒，炒到基本沒有多余水份，雞肉有焦香味為止。
- Pour the wine to continue frying.
7.倒入料酒翻炒。
- Pour in soy sauce and stir a small amount of sugar.
8.倒入醬油混合汁和少量白糖翻炒。
- continue the fire, stir to color uniform. (Above 5,6,7,8,9 steps within about 10 minutes to complete)
9.持續大火，炒到上色均勻。（以上5,6,7,8,9步驟大約10分鐘之內完成）
- Pour hot water. Try not to drop cold water because cold water will make the chicken tighten and the texture is not good.
10.倒入熱水。（盡量不要倒涼水，因為涼水會使雞肉發緊，口感不好。）
- After the soup boiled medium and low heat stewed chicken. (The whole process depending on the type of chicken, northeast stupid chicken generally more than 1 hour will be cooked, three yellow chicken 20 minutes can be cooked stewed chicken cooked, rich soup flavor on it)
11.湯汁沸騰後調中小火燉雞。（整個過程根據雞肉的品種而定，東北笨雞壹般要1個多小時才會熟，三黃雞20分鐘就可以熟。燉到雞肉熟透，湯味濃郁就可以了）
- Chicken stew after adding a good bubble hazel mushrooms, potato vermicelli, stamped stew for about 10 minutes, and then open the lid and then simmer about 10 minutes for the fire, you can pan.
12.雞肉燉好後加入泡發好的榛蘑，土豆粉條，加蓋燉10分鐘左右，然後開蓋調大火再燉10分鐘左右，就可以出鍋了。
- Do the dishes according to personal taste by adding the right amount of parsley or green onion seasoning.
13.做好的菜依照個人口味加入適量的香菜或者蔥花調味。
Tips
小貼士
Chicken stew, generally like to use water boiled about, but I suggest that the direct fire fry, speculation Jiao Xiang did not much bloody, so more traditional, chicken flavor is also more delicious. Bubble mushroom water can filter out impurities, added to the soup, mushrooms to enhance the flavor.
燉雞的時候，普遍喜歡先用水綽壹下，不過我建議直接大火炒，炒到焦香也沒有多少血水了，這樣比較傳統，雞味也更鮮美。泡蘑菇的水可以用濾布濾掉雜質，加入到湯汁內，提升菌菇的鮮味。
