1. Ingredients: chicken thigh meat, hazel mushrooms, vermicelli
2. Wash the hazel mushrooms and vermicelli, soak in warm water for 5 hours and set aside.
3. Wash the chicken thighs, cut into small pieces, and blanch them in a pot of cold water to remove impurities in the chicken.
4. After blanching, remove and set aside.
5. Prepare green onions, ginger, star anise, and cinnamon.
6. Put edible oil in the pot. When it is 80% hot, put the onion, ginger, star anise, and cinnamon into the pot and sauté.
7. After sauteing, add the chicken and stir fry.
8. Put in: soy sauce, cooking wine, rock sugar.
9. Continue to stir fry the chicken until the rock sugar melts and the chicken skin turns golden brown.
10. Add hazel mushrooms and stir fry.
11. Put in water and start to simmer.
12. Open the fire and wait for the water to boil.
13. When the water is boiled, adjust to low heat and simmer for an hour.
14. After one hour, open the lid and put in the powder.
15. When the buns are softened, adjust to high heat to collect the juice.
16. At this time, add salt and chicken essence according to taste.
17. After adding salt and chicken bouillon, open the lid and heat to collect the juice. After five minutes, turn off the heat and transfer to the plate.
18. Sprinkle some chopped green onion, chicken stew mushrooms successfully!
