Simmered Chicken Chihong Flower with Oil Fragrance, Tan's Exclusive

Name: Simmered Chicken Chihong Flower with Oil Fragrance, Tan's Exclusive
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 400g Cauliflower mushroom; 200g Peanut oil; a few pieces Cashew; 1 tsp white sesame; 1/2 piece Scallion; a few cloves Garlic; a pinch Sichuan peppercorns and star anise; 3g table salt; 10g light soy sauce; 2g white sugar; 1g chicken essence; a few pieces dried chili

Wild termite mushroom blossoms are slowly simmered with Sichuan peppercorns, star anise, cashews, and sesame, yielding a deeply fragrant mushroom oil.

45 minNewEasy Cold Dishes Other Mild Spicy

Instructions

1
Wash the picked young term mushrooms.
2
Drain the water and set aside.
3
Cut the green onions into shreds, mince the garlic, and prepare the Sichuan peppercorns and star anise.
4
Chop the cashews.
5
Cut the dried chili peppers into sections.
6
Prepare some white sesame seeds.
7
A hot pan with cold oil.
8
Heat the oil and add Sichuan peppercorns and other spices to release their aroma.
9
Add chicken fungus mushrooms.
10
Add salt when mixing.
11
Mix evenly and start simmering the mushroom oil over medium-high heat.
12
Add light soy sauce after simmering for 10 minutes.
13
Keep going.
14
After about 15 minutes, the water has been greatly reduced, add the cashews.
15
Mix evenly and continue to simmer for a few minutes, then add white sugar.
16
Add chicken essence.
17
Continue simmering until the stalks of the mushrooms start to turn yellow.
18
Add chili peppers and continue simmering for a few minutes.
19
Turn off the heat.
20
Add roasted sesame seeds.
21
Just mix evenly.
22
Look, isn't it tempting?!
23
Let it cool, then pack it up.