Chicken stewed mushrooms in restaurants are cooked so fast because all restaurants use pressure cookers. The pressure cooker exerts pressure on water through the physical phenomenon that the boiling point of liquid will rise under higher air pressure, so that the water can reach a higher temperature without boiling, thus accelerating the efficiency of stewing food. It can heat cooked food to above 100℃. Its advantages are time-saving and labor-saving, but its disadvantages are that improper operation or defects may lead to explosion and personal injury.

Stewed mushrooms with chicken.

Soak the hazel mushrooms in water, rinse them quickly with clear water before soaking, and then add enough water to soak them, which takes about two hours or more. Don't pour out the water for soaking hazel mushrooms, but also keep it for later use. Then chop the chicken. If you can't buy domestic chicken or native chicken, you can use ordinary Sanhuang chicken instead, or directly use chicken legs.

When frying, stir-fry the onion, ginger, garlic and star anise until fragrant, then pour in the chopped chicken pieces and stir-fry them with high fire until the meat is tight and cooked, then pour in the water soaked in hazelnut mushrooms, boil them and put them in low fire for 25 minutes. Finally, add vermicelli and stew until it is mature, and then add salt to taste.

The smell of chicken and the unique fresh smell of hazelnut mushrooms are the proper taste of this famous dish in Northeast China-stewed chicken mushrooms. In winter, just this pot of vegetables and a bowl of noodles is a comfortable, warm and delicious meal.