Chicken Stewed Vermicelli

Overview

Chicken is a must-eat during the Chinese New Year, which means good luck. For all kinds of ways to eat chicken, I still like the Northeastern Xiaoji stewed vermicelli. It is definitely comparable to the chicken stewed with mushrooms, and the taste is better. The vermicelli absorbs enough of the chicken soup, and is crystal clear, soft and fragrant.

Tags

• hot dishes
• northeastern cuisine
• autumn recipes
• winter recipes
• lunch
• dinner
• chicken
• cinnamon
• cooking wine
• light soy sauce
• oil
• onions
• star anise
• vermicelli
• fragrant leaves
• ginger
• peppercorns
• salt

Ingredients

Steps

1. 1 Clean the chicken, remove the inedible internal organs and buttocks, chop the chicken into pieces, soak the bleeding water in cold water, remove and remove the water, then stir-fry until there is no water left in the pan.

   

2. 2 Add an appropriate amount of oil to the wok, sauté the onions, ginger and all seasonings, add the chicken pieces and stir-fry.

   

3. 3 Add some cooking wine and stir-fry to remove the fishy smell, add a little light soy sauce and stir-fry for color.

   

4. 4 Add an appropriate amount of water, bring to a boil over high heat, and simmer over medium-low heat for half an hour. Because the vermicelli will be stewed later, and the chicken is more resistant to stewing, you need to add more water and stew for a long time.

   

5. 5 Add the vermicelli and continue to simmer for about 10 minutes until the vermicelli is transparent.

   

6. 6 When the vermicelli is simmered until transparent, turn off the heat and add salt and an appropriate amount of light soy sauce to taste.

   

7. 7 Take it out of the pot and put it on the plate, it is fragrant but not greasy, suitable for all ages, and it is delicious when paired with white rice.