With makings
| Chicken | 1/4 |
| Agaric | 1 small |
| Do Xianggu mushroom | 6 |
| Ginger | 3 |
| Anise | Half |
| Chinese prickly ash | 1 small spoon |
| Do chili | 1 (but need not) |
| Often smoke | 1 spoon |
| Unripe smoke | 2 spoon |
| Oyster sauce | 1 spoon |
| Salt | Right amount |
| Candy | 1 small spoon |
| Pepper | Right amount |
| Shallot | 1 |
| Amylaceous | 1 spoon |
The practice of chicken of stew of agaric Xianggu mushroom
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Prepare data: Agaric bubble is soft rip small, soft section of Xianggu mushroom bubble (Xianggu mushroom water did not fall) ;
The fish out after chicken uses cold water bubble half hours, add candy of 1 small gather, 1 spoon is unripe smoke, right amount pepper, 1 spoon starch mixes balm of 1 small spoon is joined to bloat half hours after divide evenly.
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Heat is oily, medium baking temperature explodes sweet ginger, chili, anise, chinese prickly ash
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Break up into the chicken that has bloated fry to small yellow, join Xianggu mushroom to continue to break up fry one small conference (Xianggu mushroom is fried sweeter) , join agaric to break up fry even.
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Join one spoon to be born smoke, one small spoon often is smoked, one spoon oyster sauce, break up fry even hind, add water of a bowl of small Xianggu mushroom, add some of clear water to had done not have chicken again, lid cap stew comes receive juice (do not close too dry)
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Finally, join green, salt, pepper copies divide evenly can. Each are born smoke often smoke oyster sauce ladle different, those who add the foretaste before salt to try the flesh is salty degree
Small stick person
2. receives juice not to want too dry, leave some of juice to drench the meal has, delicate