How to make delicious squid stewed chicken without a pressure cooker?

Whenever I mention squid, the first thing that comes to my mind is teppanyaki squid. This method is much better than the grilled squid at the barbecue stalls outside. However, don’t think that teppanyaki squid is the most delicious. There are many ways to cook squid, and it can even be used to stew chicken! Many people say that they don’t have a pressure cooker at home, but it doesn’t matter whether you have a pressure cooker or not.

Using a high pressure cooker:

Ingredients: 1 free-range chicken, 10 dried mushrooms, a little black fungus, 1 squid

Side dishes: a little green onion, a piece of ginger, various mushrooms

Steps for cooking squid stewed with native chicken

1. Wash and cut the local chicken you bought, separate the chicken fat and chicken meat, add a little cooking wine to the chicken, boil it over high heat and then turn off the heat, wash the chicken again, wash off the dirt (floating foam) and set aside.

2. Soak mushrooms and black fungus in cold water, wash and set aside.

3. Soak the dried squid until it swells, then cut it into small pieces about 5 cm in size. Wash the fresh squid, cut it into squid rolls, and blanch it in a pot.

4. Add more water to the pot, put in the chicken, green onion, ginger and a little cooking wine, and cook in a pressure cooker for 15 minutes.

5. After pressing, add mushrooms, black fungus, and squid, and continue to simmer over medium heat for 30 minutes. Finally, add a little salt and pepper.

6. Prepare your favorite vegetables and mushrooms, make your own dipping sauce, and then you can cook hot pot?

Without high pressure cooker:

Add a pot of cold water, put the chicken in, add some ginger and start stewing. After stewing for about 20 minutes, add the squid and stew over low heat for about 30-40 minutes. Add a small amount of salt and a little bit of MSG and pepper. Just add a little bit of each. Adding too much will affect the deliciousness of the soup.