Stewed Chicken Nuggets with Oyster Mushroom and Cabbage

Overview

Slightly spicy, salty and fresh, the chicken nuggets are tasty, the tofu skin is soft, delicious and goes well with rice.

The cores of home-grown cabbage given by relatives are tender and juicy. Wash and cut into large pieces.
Tear the oyster mushrooms into large florets.
Appropriate amount of fried tofu skin.
Heat an appropriate amount of oil in a pot, sauté onion, garlic, pepper, and dry red pepper until fragrant.
Add the oyster mushrooms.
Stir fry a few times.
Pour in appropriate amount of boiling water, salt, light soy sauce, and white pepper to taste.
Add some vermicelli and cook until soft.
Add the fried chicken pieces and tofu skin.
Simmer until the chicken pieces are fragrant.
Add cabbage core.
Stew until the cabbage is cooked.
Finished product.
Finished product.