Cooking mung bean skin stewed chicken requires mastering the correct methods and skills, such as the use of materials, including chicken meat, mushrooms, mung bean skin, and spices like scallions, ginger, and star anise, which are indispensable. Below are the specific steps and the introduction of techniques during the cooking process.

First, Method

Rooster, fresh mushrooms, mung bean skin, scallions, ginger, one star anise

1. Put the chicken in hot water to remove the blood, and cut it into appropriate pieces.

2. Chop the scallions and sauté them in oil before adding the chicken pieces and stir-fry over high heat. Use more oil, as both mushrooms and mung bean skin are things that absorb oil. After the chicken changes color, turn the heat down to medium and continue to stir-fry until the chicken is almost cooked. The taste is very important at this point.

3. Pour in hot water all at once, as this is a soup dish, adding water halfway through will affect the taste. After the water boils, flatten the ginger and add it, then turn the heat down and simmer for 15 minutes before adding the mushrooms. Dried mushrooms can also be used, but fresh ones are more tender and easier for children to chew.

4. Once the chicken is tender but not overcooked, it is ready to be served. Pour the chicken and soup into a container. When eating, take out as much as you need, add water, salt, mung bean skin, and one star anise to cook until the mung bean skin is soft. You can add chicken essence when it is served.

Second, Techniques1. When washing the mushrooms, stir them in a clockwise direction, the movement should be quick, and they should not be washed slowly in the water.