The method of stewing chicken legs with hazelnut mushrooms

Health benefits

White sugar: low protein

Ingredients and materials

30g dried hazelnut mushroom

1 carrot

1 chicken thigh

3 grams of scallions

3 grams of ginger shreds

3 grams of minced garlic

1 tablespoon of soy sauce

1 teaspoon of dark soy sauce

1 teaspoon of white sugar

1 teaspoon of salt

The method of stewing chicken legs with hazelnut mushrooms

1. Chop chicken thighs into small pieces

2. Add cooking wine to the pot and boil water, then blanch the chicken legs

3. Remove and drain for later use

4. Soak the hazelnut mushrooms in advance, wash them thoroughly, and cut the carrots into rolling blocks

5. Heat up the wok and add scallions, ginger, and garlic. Stir fry until fragrant

6. Add chicken legs and stir fry for a moment

7. Add carrots and stir fry for a moment

8. Add an appropriate amount of water, light soy sauce, dark soy sauce, and white sugar, bring to a boil over high heat, then simmer over low heat for about 20 minutes

9. Open the lid and add a little salt. Turn to high heat and collect the juice

10. Finished product

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