Chicken Stewed with Hazel Mushrooms

Overview

Chicken stewed with mushrooms is a Northeastern dish. It is usually stewed with dried mushrooms, chicken and vermicelli. The hazel mushrooms can bring out the fresh flavor of the chicken, and the smooth vermicelli absorbs the full flavor of the chicken mushrooms. The chicken stewed with mushrooms is tender and has high nutritional value.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• cooking wine
• dried hazelnut mushrooms
• oil
• onions
• rock sugar
• scalloped legs
• stewed chicken buns
• sweet potato vermicelli
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 scalloped legs, 1 small bowl of dried hazelnut mushrooms (new), 200 grams of sweet potato vermicelli.

   

2. 2 Soak hazelnut mushrooms and vermicelli in warm water 20 minutes in advance.

   

3. 3 Soak and wash the fan-shaped chicken legs, cut them into small pieces, put them in a pot of cold water, add some cooking wine, bring to a boil, rinse them thoroughly, and then prepare a package (stewed meat with onion and ginger)

   

4. 4 Have all ingredients ready.

   

5. 5 Heat a pan, add some oil and rock sugar, and fry the blanched chicken.

   

6. 6 After frying, put it into the pressure cooker, add soup, hazelnut mushrooms, stewed meat packets, and set it for 15 minutes.

   

7. 7 When the time is up, open the lid and move to the pan. Take out the bag and use a few pieces of oil-absorbing paper to absorb the floating grease.

   

8. 8 After the pot boils, add the soaked vermicelli. When the vermicelli is soft, add salt. Add shredded green onions and turn off the heat.

   

9. 9 Northeastern stew with chicken and hazel mushrooms.