所需食材
- 三黄鸡半只（约600g）
- 干榛蘑或干香菇50g
- 葱段
- 姜片
- 八角2颗
- 生抽2汤匙
- 老抽1茶匙
- 料酒2汤匙
- 盐适量
- 糖½茶匙；食用油少许
食材准备
- 干蘑菇提前用温水泡发1小时，洗净挤干，泡蘑菇的水留用（滤去杂质）
- 鸡剁成块，冷水焯水3分钟去血沫，捞出洗净
烹饪步骤
- 煸炒：锅中少油，下鸡块中火煸炒至表面微黄，加入葱段、姜片、八角翻炒出香。
- 加料：烹入料酒，加生抽、老抽、糖翻炒均匀上色。
- 炖煮：放入泡发的蘑菇，倒入泡蘑菇的水和适量热水，水量刚好没过食材，大火烧开后转小火加盖炖40分钟。
- 收汁调味：开盖尝味加盐，大火收汁至汤汁浓稠即可。
小贴士
- 东北榛蘑是经典搭配，香气浓郁独特；没有的话用普通干香菇也很好
- 泡蘑菇的水是天然鲜味剂，一定要用！倒入前过滤一下沙粒
- 小火慢炖才能让鸡肉软烂入味
Ingredients
- ½ chicken (~600g)
- 50g dried mushrooms (hazel mushroom or shiitake)
- spring onion
- ginger
- 2 star anise
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tbsp cooking wine
- salt
- ½ tsp sugar; oil
Preparation
- Soak dried mushrooms in warm water 1 hour. Rinse and squeeze dry. Reserve the soaking liquid (strain off sediment).
- Chop chicken into pieces. Blanch from cold water 3 min to remove impurities. Drain and rinse.
Steps
- Brown: Heat a little oil, add chicken pieces and fry on medium until lightly golden. Add spring onion, ginger and star anise, stir until fragrant.
- Season: Splash in cooking wine, add both soy sauces and sugar. Toss to coat and colour the chicken.
- Stew: Add mushrooms, pour in the reserved mushroom water and enough hot water to just cover everything. Bring to a boil, reduce to low, cover and simmer 40 min.
- Finish: Uncover, taste and adjust salt. Raise heat and reduce until the sauce is thick and glossy.
Tips
- Northeast hazel mushrooms (榛蘑) are the traditional choice and have an incomparable woodsy aroma — shiitake works well too
- The mushroom soaking liquid is liquid umami — always use it, just strain it first
- Low and slow is what makes the chicken fall-off-the-bone tender
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