Main Ingredients:
Half fresh three-yellow chicken; 5-6 slices of ginger; 1 tablespoon of cooking wine; 1 teaspoon of five-spice powder; 1/2 teaspoon of salt; 1 tablespoon of soy sauce; 1 tablespoon of oyster sauce.
Auxiliary Ingredients:
100g water-soaked winter bamboo shoots; 10 dried shiitake mushrooms; 10g black fungus; 1 green pepper; 1 red pepper; 1 scallion.
Seasonings:
5-6 dried red peppers; 2 cloves of garlic; 1/2 teaspoon of salt; 1 teaspoon of rock sugar; 1/2 teaspoon of dark soy sauce; appropriate amount of mushroom soaking water; 2 tablespoons of cooking oil.
Taste: Slightly spicy; Cooking Method: Braising; Time: Half an hour; Difficulty: Simple.
Braised Chicken Detailed Steps
Soak the shiitake mushrooms in advance;
Soak the black fungus in advance;
Cut the winter bamboo shoots into pieces, wash and soak them in water to remove bitterness;
Cut the chicken into walnut-sized pieces, soak in water in advance, change the water several times, until the water is clear;
Use a disinfectant tea towel or kitchen paper to dry the soaked chicken;
Add 5-6 slices of ginger, 1 tablespoon of cooking wine, 1 teaspoon of five-spice powder, 1/2 teaspoon of salt, 1 tablespoon of soy sauce, and 1 tablespoon of oyster sauce to the chicken, mix well, and marinate for more than 20 minutes;
Drain the water from the winter bamboo shoots and set aside; cut the shiitake mushrooms into thick shreds and set aside; tear the black fungus into small pieces and set aside; cut the green onion diagonally and set aside; chop the garlic into minced pieces and set aside; wash the dried red peppers and set aside; if using green and red peppers, prepare them at this time; clarify the soaking water of the shiitake mushrooms and set aside;
Boil or microwave the mushroom soaking water until it is close to boiling, and set aside.
Heat the oil in a pan, add the chicken and all the marinade ingredients, stir-fry slowly until the chicken releases oil and the surface is golden brown, remove and set aside;
Sauté the minced garlic and dried red peppers in the same pan until the peppers turn dark red;
Add the black fungus, shiitake mushrooms, and bamboo shoots, turn up the heat, and stir-fry evenly;
Add the chicken, turn up the heat, and stir-fry evenly;
Add rock sugar and dark soy sauce, stir-fry evenly;
Add the heated mushroom soaking water, covering the chicken; if the mushroom soaking water is not enough, add some boiling water; bring to a boil over high heat, then reduce to low heat, cover the pot, and simmer until the chicken is cooked and tender, stirring occasionally;
Add salt to taste, turn up the heat to reduce the sauce;
Reduce the sauce until it is thick, add scallions and green and red peppers, stir-fry evenly, turn off the heat, and serve.
