Stewed chicken with tawny daylily

Ingredients

1/2 chicken

30 grams dried tawny daylily

5 dried chestnut mushroom

1 tablespoon cooking wine

4 dried red chilies

1 piece ginger

10 black peppers

1 teaspoon soy sauce

1/2 teaspoon salt

2 tablespoons vegetable oil

2 tablespoons sliced garlic leaf

Method

1. Rinse the chicken, chop the chicken

 

2. Immerse the chicken in hot water for 60 minutes

 

3. Immerse the tawny daylilies and chestnut mushrooms in cold water for 60 minutes

 

4. Rinse the chicken, drain

 

5. Rinse the tawny daylilies and chestnut mushrooms, slice the chestnut mushrooms

 

6. Heat a skillet over low heat, pour vegetable oil in the skillet, drop the ginger, dried red chilies, and black peppers, stir until fragrant

 

7. Drop the chicken in the skillet, stir until the color is changed

 

8. Pour cooking wine in the skillet, stir until even

 

9. Pour some boiling water in the skillet, pour soy sauce in the skillet, bring to a boil, turn down to low heat, cover the skillet with a lid, stew for 30 minutes

 

10. Drop the tawny daylilies and chestnut mushrooms in the skillet, stew for 15 minutes

 

11. Season with salt

 

12. Drop the garlic leaves in the skillet, stir until even, turn up to high heat to thicken

 

13. Serve