Chicken Truffle Chicken

Chicken Truffle Chicken

　　Guizhou Ethnic Flavor (Chicken Truffle Chicken) Ingredients: 250g dried chicken truffle mushrooms, one free-range chicken weighing about 1500g, 25g peanuts. Seasonings: wild chili peppers, broad bean paste, garlic cloves, lard, stock, fresh beer, mashed chili peppers, tomatoes, monosodium glutamate (MSG), salt, cooking wine, scallions, and appropriate amounts of other seasonings. Knife skills & preparation: Slaughter and clean the chicken, cut it into 2cm cubes, clean the internal organs and slice them, soak the dried chicken truffle mushrooms in water until softened, tear them into strips, remove any impurities, then drain the moisture. Cooking method: Braised stew. Place a pot over heat, add oil and heat to 60% hot, add peanuts, garlic cloves, chicken truffle mushrooms, and stir-fry until the moisture evaporates, then remove and drain the oil. Next, add ginger, garlic, raw chicken cubes, and cooking wine, and stir-fry until cooked. Then add the chicken truffle mushrooms, broad bean paste, prepared mashed chili peppers, beer, stock, MSG, salt, and braise until fully cooked. Finally, add scallion segments and tomatoes, then transfer to a plate for serving. Flavor characteristics: Fragrant and slightly spicy, with a bright reddish sauce. Technical tips: Pay attention to the heat while braising; the chicken cubes should be tender but not falling apart. (Guiyang)