Chicken drumstick version with stewed mushrooms

Overview

Chicken stewed with mushrooms is familiar to everyone. It is a famous home-cooked dish and a Northeastern specialty. What I’m going to make today is the drumstick version of chicken stewed with mushrooms, that is, replacing the chicken with chicken drumsticks, so that everything tastes like large chunks of meat, which is exciting! It neither loses the deliciousness of the chicken nor changes the appearance of the original dish.

Tags

• hot dishes
• northeastern cuisine
• chicken legs
• cinnamon
• dried chili pepper
• hazelnut grinding
• old soy sauce
• onions
• soybean paste
• star anise
• vermicelli
• ginger

Ingredients

Steps

1. 1 Chop the chicken legs into pieces and add ginger, green onions, cooking wine and water.

   

2. 2 Preparation: a spoonful of soybean paste, ginger cubes, green onions, dried chili peppers, star anise, and cinnamon.

   

3. 3 Heat up the oil in the pan, add the best chicken legs and stir-fry all the spices (including salt and sugar, do not add MSG or chicken essence because it will not be good if the stew time is long)

   

4. 4 Stir-fry until fragrant, then pour in boiling water (use boiling water, the meat will be cooked in cold water), bring to a boil over high heat, then turn to low heat and simmer for 30 minutes.

   

5. 5 Remove the onions (cook for about 10 minutes) and remove them. If there are too many onions, there will be a smell of onions.

   

6. 6 Stew the chicken for 30 minutes, add mushrooms and vermicelli and simmer for another 20 minutes; finally season.

   

7. 7 Get out of the pot and satisfy your cravings...