Ingredients
Chicken thighs Two
Dried shiitake mushrooms Moderate
Potatoes Two
Vermicelli Two
Scallion One
Soy sauce Moderate
Lao Soya Sauce Moderate
Methods/Steps
1
First of all, take the chopped chicken thighs, and soak them in clear water for one hours, this will soak out the blood inside the meat. The reason I chose chicken thighs is for the kids in the family. You can also choose a whole white striped chicken.
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2
It is best to choose dried shiitake mushrooms for the stew. Dried shiitake mushrooms should also be soaked in water ahead of time, and they should be rinsed a few more times to get rid of the dust.
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3
I prepared two potatoes, so that the stew out, the soup flavor is more delicious. Peel the potatoes, rinse them well, and then cut them into large dice.
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4
The chicken first needs to be blanched. Add a suitable amount of water to the pot, add the chicken under cold water, then add a suitable amount of cooking wine and scallions to the water, bring it to a boil, and then scoop off the top layer of minced meat.
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5
When the water comes to a boil, simmer for five or six minutes, then fish out the chicken and control the water.
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6
In the pan, add a proper amount of oil, when it is hot, popping shallots, and then pour in the water control of dry chicken. You can add a proper amount of dark soy sauce to reach the purpose of coloring.
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7
The chicken slightly stir fry for a few times, then you can add the appropriate amount of water, touching the chicken. Turn on the high heat until boiling, then turn down the heat and continue to simmer for half an hour.
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8
After half an hour, then pour the dried shiitake mushrooms into it, and continue to cover the pot for stewing. At this point, you can add the right amount of salt and soy sauce.
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9
Dried mushrooms need half an hour to simmer, then pour the potatoes into it as well and continue to simmer for a while. Don't forget to fill the pot with water if it's low. Finally, pour in the vermicelli and simmer for a little while, then you can turn off the heat and take out the pot.