Housewives can quickly refer to the recipe for braised chicken thigh mushrooms with pepper to enjoy with their families on rainy and windy days.
Accordingly, to make chicken thigh mushrooms braised with pepper for a serving of 3 to 4 people, prepare 400g of fresh chicken thigh mushrooms; 2 dried shallots; 2 cloves of garlic; 2 sprigs of scallions; 1 chili pepper and some spices including soy sauce, coloring sauce, rock sugar, seasoning powder, crushed peppercorns and cooking oil.
Start by pre-processing chicken drum mushrooms thoroughly. Buy mushrooms, cut off the stems, soak in diluted salt water for about 5 minutes, then wash them, and use a towel to pat them dry on the surface to help them not become soft and mushy when cooked.
Cut the mushrooms into round slices about 1.5cm thick and gently scrape them in the shape of a chessboard on both sides to help soak the spices quickly. Next, place a pan on the stove, add 1 tablespoon of cooking oil before adding the mushrooms and pan-frying until golden brown on both sides for about 3 minutes.
Continue to add more oil to the pan and then sauté minced shallots and garlic until fragrant, season with soy sauce, caramel sauce, rock sugar, seasoning seeds, crushed pepper and 100ml of filtered water and bring to a boil until the seasoning mixture dissolves.
Add all the pan-fried mushrooms and chili peppers, reduce heat and braise for about 10 minutes until the sauce gradually thins out, turning to glossy brown, evenly sticking to each slice of mushroom.
Sprinkle chopped scallions and a little ground pepper on top and turn off the heat. Arrange braised chicken drum mushrooms with pepper on a plate and you can enjoy them with hot rice to fully appreciate the flavor.
