Stewed Chicken Nuggets with Mushrooms

Name: Stewed Chicken Nuggets with Mushrooms
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 10s Shiitake Mushrooms; 300g Chicken breast; 200g Wide powder; 2g salt; 20g Soy sauce; 20g Cooking Wine; 5g Sugar; 5g Vinegar

by Yingtai Li Yan

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The northeastern hometown cuisine chicken stew with mushrooms uses dried mushrooms and noodles from the northeast, but the ingredients are limited, so it is done with wide noodle chicken breast and shiitake mushrooms, and the taste is also good.

Ingredients

Stewed Chicken Nuggets with Mushrooms

1. Cut the chicken into pieces, add a little starch to the soy sauce with salt, sweet and sour wine, and simmer for 5 minutes. Cut the mushrooms into pieces and soak the broad noodles in cold water. Then fry the chicken to change its color

Stewed Chicken Nuggets with Mushrooms recipe

2. Add shiitake mushrooms, stir fry, add soup, add a little salt and simmer

3. After simmering for about 10 minutes, add wide powder and continue to simmer, and when the soup is 1/3 left, it will be out of the pot.

Tips:
The vermicelli must not be put too early, the stewing time is long, one is not good and the other is rotten in the soup and not tasty.
If you feel the color is light, add some dark soy sauce, but pay attention to the saltiness.