一锅咕嘟冒泡、香气四溢的小鸡炖蘑菇，治愈人心。鸡肉的鲜嫩与蘑菇的醇香完美交融，汤汁浓郁醇厚，配上一碗白米饭，简直是最幸福的享受。跟着这份简单易学的家常做法，我们一起做出这道下饭菜！

食材准备：

三黄鸡：一只

榛蘑：250克

猴头菇：50克

干木耳：15克

姜片：5-6片

大葱：2根

干辣椒：2-3个

花椒：1小把

料酒：3汤匙

生抽：2汤匙

老抽：半汤匙

冰糖：4-5颗

盐：适量

制作步骤：

1.三黄鸡处理洗净后，剁成大块。剁好的鸡块放冷水里浸泡15分钟，把血水泡出来。

2.锅里放足量清水，大火烧开后，下入鸡块，加两片姜和一段葱，焯至水再次沸腾，看到有浮沫飘起来，煮5分钟，捞出鸡肉冲洗干净，沥干水分。

3.榛蘑提前用温水泡发，泡好后轻轻挤掉水分，底部硬蒂剪掉。猴头菇和木耳也是同样处理。

4.砂锅上火，倒入一勺油。油热后，放入姜片、葱段、花椒和干辣椒，爆香。闻到香味儿后，下入鸡块，大火快速翻炒，鸡皮微黄。

5.往锅里倒入料酒，稍微翻炒几下，加入生抽、老抽和冰糖。鸡块上色，再倒入热水，水量刚好没过鸡块。大火烧开后，转小火慢炖，盖上锅盖炖煮30分钟。

6.时间到，放入泡好的榛蘑、猴头菇和木耳，继续小火炖煮20分钟。最后加入适量盐调味，如果喜欢汤稠一些，可以稍微开大火收一下汁。出锅前，撒点香葱段，那味儿，绝了！

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当热气腾腾的小鸡炖蘑菇端上桌，浓郁的香气瞬间弥漫整个屋子。夹一块鲜嫩的鸡肉，咬一口软糯的蘑菇，喝一勺醇厚的汤汁，所有的疲惫都被驱散。快动手试试这道家常美味，用美食温暖自己和家人的胃吧！