Stewed mushroom with chicken

Stewed mushroom with chicken is a famous dish in Northeast China. Wild hazelnut mushrooms can set off the fresh fragrance of chicken, and the vermicelli is smooth and smooth. When people with kidney deficiency cook this dish, they can add some chestnut to accompany it, which not only tastes better, but also has the effect of treating diseases. However, it is easy to get angry when the chicken stewed mushrooms are eaten too much, so people with gout and yang deficiency, who are often afraid of the cold and have lukewarm limbs, should eat less. Chicken soup contains more purines, so people with hyperuricemia and gout should not eat it. People with renal insufficiency and hyperlipidemia, arteriosclerosis and digestive tract ulcers should eat carefully and eat less. Chicken skin contains more fat, so obese people should not eat chicken skin when eating this dish.

raw materials: whole chicken, hazelnut, potato vermicelli, onion, ginger, garlic, star anise, soy sauce, cooking wine, sugar, salt and edible oil.

Steps:

Step 1: Prepare ingredients. Cut the whole chicken into pieces.

Step 2: Soak the hazel mushrooms for 2 hours, change the water 3-5 times in the middle, rinse off the silt and debris, and keep the mushroom water for the last time.

Step 3, soak the potato vermicelli for 1 hour.

step 4, cut the onion, ginger and garlic for later use.

step 5, heat the oil, add onion, ginger, garlic and star anise, and stir-fry until fragrant.

step 6, add raw chicken and stir-fry until there is basically no excess water and the chicken has a burnt flavor.

Step 7: Add cooking wine, soy sauce and a little sugar and stir fry. Continue the fire and stir-fry until the color is even.

step 8, add the soaked hazelnut mushroom and mushroom water, and then add some water. After the soup boils, stew the chicken on medium and low heat for half an hour until the chicken is cooked.

Step 9, add salt and potato vermicelli, and continue stewing for about 1 minutes.

Step 1: Open the lid and adjust the fire for another 1 minutes.

step 11, finish, out of the pot!

Tip:

1. Cooking soup with the last mushroom soaking water is more delicious. 2. Because the hazel mill is wild, there are many silt and sundries at the roots. It is recommended to change the water several times at the beginning and wash it thoroughly. 3. Potato vermicelli is more suitable for stews.

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