Name: Chicken and Mushroom Stewed Vermicelli
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Native chicken; 1 bowl Soaked mushrooms; 1 lot Sweet potato vermicelli; 3s Green garlic; 1/2 a tree Green onions; 1 piece ginger; 2 pcs star anise; 1 piece Amomum; 1 pinch pepper; 2 tablets Bay leaf; 2 pcs Dried red chili; a little oil; a little Cooking Wine; Some salt; Some Soy sauce; Some water

Chicken and Mushroom Stewed Vermicelli

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Northerners pay attention to boldness in cooking. When buying vegetables, you have to buy them in bundles and bundles. If you buy one or two, you will definitely get ridicule and scorn. Therefore, northerners also cook in large pots and pots. Although there are sometimes leftovers, the habits that have been cultivated for hundreds of thousands of years cannot be changed for a while. Even the scene of serving the pot on the table is very homely. For example, today’s pot of "Chicken and Mushroom Stewed Noodles", if it is served on a plate, it makes people feel stingy. Not enough for me. Back to the topic, this is a classic northern dish. It is not difficult to prepare. It pays attention to the original flavor of slurping and devouring.
The chicken is easy to cook but it doesn't have much fragrance, so I used a local chicken, which has hard bones and butter. The mushrooms were brought back by my good friend Baoma from her hometown in Inner Mongolia. They have a special fragrance after being soaked in water; and they are crispy after being stewed. The noodles are homemade sweet potato noodles delivered by Shandong Xiaolin sister. rotten. This dish is really taken from the essence of various places, so it tastes very fragrant. Local chicken is not easy to cook, so use a well-sealed iron pan to simmer slowly for 40 minutes. The mushrooms and noodles that have sucked up the chicken soup are not enough to eat, it is not an exaggeration to support the wall. There is no shortage of oil and water in the stomach. "

Chicken and Mushroom Stewed Vermicelli

1. The local chicken is chopped into small pieces, one and a half are random. My family does not like meat, half is enough; the sweet potato vermicelli does not need to be soaked in water, the amount is arbitrary; the spices are also prepared;

Chicken and Mushroom Stewed Vermicelli recipe

2. Dried mushrooms are fully soaked in cold water in advance to squeeze out the water; this is a bowl mushroom from Inner Mongolia, I also eat it for the first time, the taste is crisp and tender; you can also use tea tree mushrooms and other dried mushrooms instead;

3. Pour a little oil in the wok, add the spices into the wok and chop a few times to get the fragrance; pour the chicken nuggets into the wok, because the oil is less, so turn to low heat and stir fry. Light soy sauce, salt to remove fishy toning and seasoning

4. Add appropriate amount of hot water, boil on high heat, pour the dried mushrooms into the soup, turn to low heat, cover and simmer slowly;

5. When the meat is rotten and the soup is fresh, cut the sweet potato vermicelli into sections about 20 cm long and put them directly into the soup without soaking in water. Put all the vermicelli in the soup, cover and simmer for 15 minutes;

6. The vermicelli soaked up the broth, soft and full of flavor. Add the green garlic into the soup and stir for a few times to change the color to turn off the heat; even serve the pot to the table and eat!

7. Mushrooms and vermicelli with enough chicken broth are full of scent, and it is really fragrant!

Tips:
1. Wash the chicken nuggets and fry them directly in the pot without blanching, and the flavor is thick and fresh;
2. The vermicelli does not need to be soaked in water, and it can absorb the strong flavor of the soup directly in the pot, so you can put more in the stew;
3. The green garlic section is a clear pen to add color and fragrance.