chicken stewed mushrooms

A friend went to Northeast China on a business trip and brought me some authentic Northeast wild hazel mushrooms and sweet potato vermicelli strips. He said they were good for making chicken stewed mushrooms. I like this dish. I like to order this dish even if I go to a Dongbei restaurant to eat. The aroma of wild hazel mushrooms can fully integrate the delicacy of chicken and make it a very delicious dish.
Taking advantage of the weekend holiday, the little girl went to the market to buy a local chicken and cook a Northeast dish to try it. The little girl liked it very much and said that it was better than the restaurant. There was nothing to eat at school, so she ate more while she was home. Haha, this hungry ghost.

Recipe Recommendations

local chicken a
sweet potato vermicelli 150 grams
octagonal appropriate amount
Jiang appropriate amount
salt appropriate amount
dried chili appropriate amount
soy sauce appropriate amount
chicken essence appropriate amount
green onions appropriate amount

spiced
stewed
half an hour
ordinary

Steps for chicken stewed mushrooms

Cut the chicken into slices, soak in vermicelli strips and hazel mushrooms. The roots of wild hazel mushrooms will have some soil, so they should be removed and washed.

Put the soaked and washed vermicelli strips and hazel mushrooms into the bottom of the casserole.

Remove the oil pan, saute the star anise, green onions, ginger, and dried peppers until fragrant, add the chicken nuggets and stir-fry for a while.

Add some light soy sauce and stir fry for a while to color and make the chicken more fragrant.

Stir fry until the blood color of the chicken has just been removed, shovel it up and add it into the casserole, and add appropriate amount of hot water.

Bring the casserole to a boil over high heat, simmer on slow fire for half an hour, add salt and chicken essence to season.

The fragrant chicken stew with mushrooms is ready, and the taste is quite good.