Mushroom Chicken Fried Noodle

Name: Mushroom Chicken Fried Noodle
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Chicken breast; 150g Shiitake (dried); Some Sunflower oil; 1 Green onions; Some Cooking Wine; Some Soy sauce; 1/2 bowl Tohoku miso; Some Sugar; Some seasoning

by Blue Lemon

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

There is no exquisite tableware, no superb cooking skills, and the shooting technique is just so so, but I still have a heart to eat food, make simple but delicious home-cooked dishes, and take care of the healthy diet of my family! When I devote myself to the chai, rice, oil, salt and ginger vinegar, when the family members give affirmative praise, a small sense of accomplishment will make me feel happy up↑
People in the north feel that they don’t eat noodles for a few days and feel that they’re missing something. In the morning, time is precious. They fry some sauce, boil the noodles and mix them, and go to work full.

Ingredients

2 pieces Chicken Breast
150g Shiitake (dried)
Some Sunflower Oil
1 Green Onions
Some Cooking Wine

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Some Soy Sauce

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1/2 bowl Tohoku Miso
Some Sugar

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Some Seasoning

Mushroom Chicken Fried Noodle

1. For shiitake mushrooms, you can use fresh shiitake mushrooms to save time. I use dried shiitake mushrooms for soaking. If you want to soak faster, you can use a microwave oven on high heat for 5 minutes.

2. Two pieces of chicken breasts are thawed, fresh meat is better, the frozen chicken breasts I bought

3. After the chicken breast is thawed, cut 1-2 cm cubes of chicken

4. Add dried ginger powder, cooking wine, light soy sauce and marinate for ten minutes. If you want to be smooth, add some starch or whole egg liquid.

5. Cut off the handle of the shiitake mushrooms and cut into pieces about the same size as the diced chicken. This small shiitake mushroom was bought at a cheap price by my mother-in-law. I am really exhausted.

6. Pot the cut shiitake mushrooms for later use

7. Chop the green onions, add water to the sauce, and adjust the sauce. If there is no Northeast sauce, you can use soybean paste, dried yellow sauce, sweet noodle sauce, and Pixian bean paste instead.

8. Heat the pan with cold oil, with more oil, 60% to 70% hot, add a small amount of chopped green onion until fragrant, and the remaining chopped green onion for use

9. Add in the marinated chicken, stir fry quickly, the chicken will turn white and get out of water, remove it for later use

10. Start another pot, repeat step ⑧, sauté

11. Add 1 tablespoon of dried ginger powder, half a tablespoon of aniseed powder, 1 tablespoon of Chinese pepper powder (the spoon is a small spoon in the seasoning box) and stir fry until it is fragrant

12. Add the shiitake mushrooms and stir fry for three minutes. My shiitake mushrooms are very mini. If your pieces are bigger, stir-fry them until they are half cooked

13. Add the chicken and continue to stir fry, add some light soy sauce

14. Add the prepared sauce, stir-fry on medium and low heat, add some sugar to enhance the flavor. I forgot to time it for a few minutes. Stir-frying and tasting are my usual methods

15. Because the sauce is relatively salty and the light soy sauce has salt content, I didn't add salt. Everyone depends on your own situation. I didn’t take pictures when I cooked some noodles.

Tips:
Shiitake mushrooms have moisture and need to be squeezed to remove excess moisture. Defrosted chicken breasts will also contain moisture. Try to control dryness and then fry. Do not fry chicken for too long, as it will tend to have an old taste.