[Jiangsu] Chicken Sauce Vermicelli Pot (Third of the Six Big Bowls in Hometown)

Overview

This is my favorite dish when I was a child. It is a dish served at Chinese New Year, festivals, weddings and funeral banquets. It is also one of the earliest six bowls, chicken, which means auspiciousness! So a complete banquet must include chicken. This dish is made from free-range chickens in the countryside, cleaned and added with onions and ginger to make soup. At that time, wood-fired stoves were still used, and the food was simmered slowly for two hours. Remove the chicken and let it cool, remove the chicken and tear it into thin shreds. Combined with ham, oyster mushrooms, thin vermicelli and chicken stock, the dish is refreshing and delicious... Later, with more ingredients to choose from and other simplified cooking techniques, this dish gradually became rare. When I grow up, I still like this dish very much. When I think about it occasionally, I will take the trouble to try it. It seems that if I like something, I will continue to like it from the beginning, and if I don’t like it, I won’t like it anymore!

Tags

• hot dishes
• home cooking
• chicken essence
• chicken soup
• fungus
• mushroom
• onions
• shredded cooked chicken
• square legs
• ginger
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Wash the small mushrooms and tear them into thin strips.

   

2. 2 Cut square legs into thin strips.

   

3. 3 Heat the oil in the pan, sauté the onion and ginger until fragrant, then add the shredded chicken and mushrooms and stir-fry until fragrant.

   

4. 4 Place the cut square legs into the pot.

   

5. 5 Pour in the chicken stock. (Choose free-range chicken stew soup and remove the chicken)

   

6. 6 Soak the vermicelli in hot water.

   

7. 7 After boiling over high heat, simmer over low heat for 5 minutes and add the soaked vermicelli.

   

8. 8 After boiling, add salt, chicken essence, pepper and sesame oil to taste. Sprinkle garlic leaves and serve on a plate.