Chicken Stew with Mushrooms--a Simple Method
1.
Wash light chicken and chop into chunks; cut sweet potato vermicelli into sections and soak in water until soft; cut green onion into sections and slice ginger.
2.
Soak the dried tea tree mushrooms in warm water, cut off the roots, wash and drain the water for later use.
3.
Heat 2 tablespoons of oil, fry the shallots, ginger slices, dried chili and star anise, pour in chicken nuggets and 1 tablespoon of cooking wine, and stir-fry until the chicken is discolored.
4.
Pour in tea tree mushrooms, stir fry with chicken nuggets for 1 minute, pour 2 bowls of water and stir well.
5.
Add 1/3 tablespoon of salt, 2 tablespoons of Haitian seafood soy sauce and 1/2 tablespoon of sugar to taste.
6.
Cover and bring to a boil over high heat. Change to low heat and simmer for 20 minutes. In the meantime, uncover and stir fry to avoid sticking to the pan.
7.
Add the sweet potato vermicelli, mix well, cover and cook for 5 minutes, cook until the vermicelli becomes soft and the soup thickens, and it can be taken out of the pot.
8.
Ready to eat
Tips:
Tips: 1. Use local chicken or local chicken as the main ingredient. Its chicken flavor is rich and the meat is smoky. It will be more delicious after cooking for a long time, and it will not be tasteless. Therefore, it is not suitable to buy boy chicken. 2. Sweet potato, mung bean or potato vermicelli can be used. Since the sweet potato vermicelli can be soaked in boiling water, and it is not easy to get smashed after a long time of cooking, it is recommended to use sweet potato vermicelli. 3. Dried tea tree mushrooms should be soaked in warm water. Boiling or cold water should not be used. The former will make the tea tree mushrooms become soft and rotten, and the fragrance will be lost; chew.
