Chicken Stewed with Mushrooms
by Delightful food temptation
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Rinse a proper amount of tea tree mushrooms with water, cut off the roots, squeeze out the water, put it in another basin, and soak with water.
2. One local chicken, don't cut off the butt of the chicken, chop it into large pieces, and chop off the chicken toe nails, otherwise the smell will be heavy. Chop it and put it in a basin, add three tablespoons of salt, and marinate for 15 minutes.
3. Heat the wok to remove the oil, light the wok, add the sliced ginger and green onions, stir-fry on a medium-to-low heat, stir-fry the green onions and ginger thoroughly, and then remove them. Add star anise, cinnamon, bay leaves, white buckle and dried chili and stir-fry until raw.
4. Add the chicken nuggets, stir-fry on medium-low heat until the chicken nuggets are completely discolored, add rock sugar and water and fry until the rock sugar melts, fry the sugar color and stick to the chicken nuggets. Add 1 tablespoon of Huadiao wine, cover the pot, and simmer for 15 seconds. After 15 seconds, add appropriate amount of soy sauce and stir-fry, then pour in the water for making tea tree mushrooms, add appropriate amount of pepper and salt, and bring to a boil.
5. Transfer to a saucepan, turn to a low heat and simmer for 1.5 hours. After 1.5 hours, add tea tree mushrooms and simmer for 15 minutes. After 15 minutes, add the vermicelli and grill evenly, simmer on low heat, and keep turning over until the process of simmering to prevent the vermicelli from sticking to the bottom. After the vermicelli is simmered, add the garlic sprouts and chicken essence, stir evenly, and serve deliciously.
6. Finished picture
![New Year Dishes [ham and Bamboo Fungus Stewed Chicken] recipe](https://img.simplechinesefood.com/58/588c3aa8a04dac3ef7e6684a0a722b47.jpg)
