Song Mushroom Fen Skin Chicken
1.
The mung bean noodles are soaked in cold water for 30 minutes, then drained and soaked in boiling water for 5 minutes. Remove and set aside;
2.
After soaking the pine mushrooms in warm water, add a little flour to rub and wash;
3.
Rinse well.
4.
Wash the three yellow chickens and chop them into chunks of walnuts;
5.
Boil in boiling water;
6.
Remove and rinse.
7.
Start the wok, heat the pan with cool oil and saute the onion, ginger, garlic and dried chili
8.
Add the chicken nuggets and stir-fry evenly;
9.
Add cooking wine and stir-fry evenly;
10.
Add soy sauce and stir-fry evenly
11.
Add star anise and bay leaves,
12.
Add boiling water, stir-fry evenly and remove any foam;
13.
Add pine mushrooms and noodles, simmer with the chicken pieces, turn to a medium-low heat and simmer until the chicken is cooked;
14.
Turn to high heat to collect the juice, add a little salt and sugar to taste;
15.
Finally, add some chicken essence and turn off the heat!
Tips:
1. Chicken and mushrooms are a perfect match. Without pine mushrooms, any fungus can be used: shiitake mushrooms, eryngii mushrooms, Agaricus blazei, etc.;
2. Control the spiciness by yourself. If you like it, you can add more dried chili.
3. If you don't like powder skin, you don't need to add it.
4. If the soup is harvested dry, it is a good dish for wine and dinner; if the soup is more, it is a delicious soup. Feel free!
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