一鍋咕嘟冒泡、香氣四溢的小雞燉蘑菇，治愈人心。雞肉的鮮嫩與蘑菇的醇香完美交融，湯汁濃郁醇厚，配上一碗白米飯，簡直是最幸福的享受。跟著這份簡單易學(xué)的家常做法，我們一起做出這道下飯菜！

食材準(zhǔn)備：

三黃雞：一只

榛蘑：250克

猴頭菇：50克

干木耳：15克

姜片：5-6片

大蔥：2根

干辣椒：2-3個(gè)

花椒：1小把

料酒：3湯匙

生抽：2湯匙

老抽：半湯匙

冰糖：4-5顆

鹽：適量

制作步驟：

1.三黃雞處理洗凈后，剁成大塊。剁好的雞塊放冷水里浸泡15分鐘，把血水泡出來。

2.鍋里放足量清水，大火燒開后，下入雞塊，加兩片姜和一段蔥，焯至水再次沸騰，看到有浮沫飄起來，煮5分鐘，撈出雞肉沖洗干凈，瀝干水分。

3.榛蘑提前用溫水泡發(fā)，泡好后輕輕擠掉水分，底部硬蒂剪掉。猴頭菇和木耳也是同樣處理。

4.砂鍋上火，倒入一勺油。油熱后，放入姜片、蔥段、花椒和干辣椒，爆香。聞到香味兒后，下入雞塊，大火快速翻炒，雞皮微黃。

5.往鍋里倒入料酒，稍微翻炒幾下，加入生抽、老抽和冰糖。雞塊上色，再倒入熱水，水量剛好沒過雞塊。大火燒開后，轉(zhuǎn)小火慢燉，蓋上鍋蓋燉煮30分鐘。

6.時(shí)間到，放入泡好的榛蘑、猴頭菇和木耳，繼續(xù)小火燉煮20分鐘。最后加入適量鹽調(diào)味，如果喜歡湯稠一些，可以稍微開大火收一下汁。出鍋前，撒點(diǎn)香蔥段，那味兒，絕了！

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當(dāng)熱氣騰騰的小雞燉蘑菇端上桌，濃郁的香氣瞬間彌漫整個(gè)屋子。夾一塊鮮嫩的雞肉，咬一口軟糯的蘑菇，喝一勺醇厚的湯汁，所有的疲憊都被驅(qū)散。快動(dòng)手試試這道家常美味，用美食溫暖自己和家人的胃吧！