Main Ingredients

Rice Vermicelli (Dried) 200g

Chicken Breast 100g

Mushroom (Dried) 4pcs

Supplementary Ingredients

Oily Vegetables

200g

Soy Sauce

8ml

Peanut Oil

10ml

Coriander

2 stalks

Corn starch

4g

Angle star anise

2 cloves

Seaweed (water-ripened)

50g

Wood ear (water-ripened)

50g

Ginger

10g

Oyster sauce

10ml

Material Wine

5ml

Pepper

2g

Salt

4g

Chicken Essence

2g

How to Make Chicken Shiitake Mushroom Rice Vermicelli

1.

The rice vermicelli is made according to the method given by the seller, soaking first and then boiling, Rinse under cold water and set aside.

2.

Wash and blanch the greens, tear the fungus into small pieces and blanch.

3.

Sliced mushrooms, seaweed shreds washed and soaked, cooked.

4.

Chicken slices, add oyster sauce, one gram of salt, pepper, one gram of cooking wine, mix well, add 3 grams of corn starch thickening. Boil water, the chicken slices into the pot (a piece of a piece to put) brown out. Pour out the soup and set aside.

5.

This is the processed chicken.

6.

Heat the wok, add oil and 2 cloves of star anise and sauté.

7.

Add ginger and fry.

8.

Mushrooms go into the pan and fry.

9.

Pour the soup you just cooked the meat into the pot, and add a little water for soaking the mushrooms (feel free to do so according to your favorite). Add the seaweed and bring to a boil.

10.

Bring to a boil, put on the fungus and cook the pot, add the rest of the salt and pepper, soy sauce and chicken essence to mix well.

11.

First to the bowl of two spoons of soup, put the cooked rice noodles, and then pour the rest can be.

12.

Add cilantro and enjoy.