【Northeast】Chicken stewed with mushrooms
Overview
Trial recipe of Knorr’s new braised soup, using it for seasoning is easier and more convenient. As a native of Northeast China, I have a deep attachment to the traditional Northeastern dish of chicken stewed with mushrooms. Every year at the turn of summer and autumn, wild hazel mushrooms with thin stems and thin umbrellas are picked, dried and stored in the sun. Wait until winter, soak the dried hazel mushrooms, and simmer them over low heat together with chicken and vermicelli to create a pot of delicious and rich soup. In the low temperature of minus 20 to 30 degrees outside the house, the house is as warm as spring. The family sits together, drinking soup, eating meat, and delicious hazelnut mushrooms, and casually chatting about interesting things around them. It is indescribably cozy and warm.
Tags
Ingredients
Steps
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Cut the chicken into pieces, boil it in cold water, drain and set aside
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Wash the soaked hazelnut mushrooms and filter out impurities
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Heat oil in a pan, sauté onion, ginger, garlic and star anise
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Pour in the chicken pieces, add a little cooking wine and stir-fry for a while
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Add an appropriate amount of warm water to the pot, pour the thick soup into it, and boil over high heat until the thick soup is completely melted
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Skim off the foam, add a little salt and simmer over low heat until the soup is reduced to an appropriate amount
