Fragrant chicken stewed with mushrooms, a very famous Northeast dish. Its flavor is delicious, the chicken meat is tender, the mushrooms are smooth and tender, the vermicelli is soft and delicious, and the soup is rich and delicious, which is really super delicious!
Today, let's make this next dish!
Prepare the ingredients:
A native chicken. Hazelnut mushrooms.
Vermicelli. Green onions, ginger, garlic.
Star anise, Sichuan peppercorns.
Salt, light soy sauce, dark soy sauce, cooking wine.
Production process:
1.We clean the fresh chicken, chop it into pieces, soak it for an hour, soak it in bloody water, and rinse it well. Soak the hazelnut mushrooms in warm water for 10 minutes, then rinse them well, then soak them in warm water again, without throwing them out. Soak the vermicelli in warm water for 5 minutes, rinse with cold water, drain and set aside.
2.Pour enough water into the pot, add chicken pieces and cooking wine, then add green onion and ginger, boil over high heat, skim off the foam, continue to cook for five minutes, and then take it out, we rinse the chicken pieces with warm water, wipe off the water, and set aside.
3.Heat the oil in another pot, the oil is hot, we put in the chicken pieces and stir-fry thoroughly, fry out the water, fry until browned, we add a spoonful of salt, a spoonful of light soy sauce, half a spoon of dark soy sauce, Sichuan pepper and star anise, fully stir-fry evenly. Then we add the water to soak the hazelnut mushrooms, cover the chicken pieces, add the hazel mushrooms, cover the pot, and simmer for half an hour.
4.When it's almost time, we uncover the pot, add the vermicelli, and continue to simmer over medium heat for about 10 minutes.
5.Finally, reduce the juice over high heat, sprinkle with chopped green onions, and you can remove from the pan!
Dangdang! The fragrant chicken stew with mushrooms is ready! The soup is rich, the chicken is tender, the taste is rich, and the bibimbap is a must!