Chicken Stewed with Mushrooms

Name: Chicken Stewed with Mushrooms
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1, cut pieces Whole chicken; 500g Hazel mushroom; 120g Potato vermicelli; Some shallot; Some ginger; 8 cloves garlic; 2 pcs star anise; 15g Soy sauce; 15g Cooking Wine; 10g Sugar; Some salt; Some Cooking oil

by Food world

5.0 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Chicken stewed mushrooms can be described as a famous dish in the Northeast, wild hazel mushrooms can bring out the fresh fragrance of chicken, and the noodles are smooth and soft.
People with kidney deficiency can add some chestnuts as a side dish when cooking this dish, which not only tastes better, but also has healing properties. However, eating too much chicken stewed mushrooms is easy to get angry, so people with gout and yang deficiency physique, often chilling, afraid of cold, and cold limbs should eat less.
Chicken soup contains more purines, so people suffering from hyperuricemia and gout should not eat it. People with renal insufficiency, hyperlipidemia, arteriosclerosis, and digestive ulcers should eat with caution and less. Chicken skin contains more fat. People who are obese should not eat chicken skin when eating this dish. "

Chicken Stewed with Mushrooms

1. Ingredients are prepared. Cut the whole chicken into pieces.

2. Hazel mushrooms are soaked for 2 hours, and the water is changed 3-5 times in the middle to wash off the mud and sand. The mushroom water is reserved for the last time.

3. Soak the potato vermicelli for 1 hour.

4. Cut the green onion, ginger, and garlic for later use.

5. Heat oil, add green onion, ginger, garlic, star anise, and stir fry until fragrant.

6. Add raw chicken and stir fry until there is almost no excess water and the chicken has a burnt aroma.

7. Pour in cooking wine, soy sauce and a small amount of sugar and stir fry. Continue the high heat and fry until the color is even.

8. Add the soaked hazel mushrooms and mushroom water, and add some water. When the soup is boiling, adjust the medium-low heat to stew the chicken, and simmer for half an hour until the chicken is cooked.

9. Add salt and potato vermicelli and continue to simmer for about 10 minutes.

10. Open the lid and turn on high heat and simmer for about 10 minutes.

11. Finished, out of the pot!

Tips:
1. Use the last mushroom water to cook the soup, the taste is more delicious.
2. Because the hazel mill is wild, there are more mud and sand at the root. It is recommended to change the water several times at the beginning and wash it thoroughly.
3. Potato vermicelli is more suitable for stew.