Chicken stewed with mushrooms has no risk of food poisoning

Chicken stewed with mushrooms

Ingredients

1 chicken, 100 grams of hazelnut mushrooms 1 small handful of vermicelli 1 green onion 1 small piece of cinnamon 1 5 bay leaves 3 star anise 1 tablespoon of cooking wine (15ml) 2 tablespoons of light soy sauce (30ml) 2 tablespoons of dark soy sauce (30ml) 1 teaspoon of sugar (5g)

Method

1) Rinse the vermicelli with clean water, put it into a basin, then pour in cold water and soak for 15 minutes. Wash away the loose soil on the surface of hazel mushrooms and soak them in clean water for 15 minutes.

2) Remove the head, feet, buttocks and internal organs from the chicken, clean the inside and outside, and chop into small pieces.

3) Pour water into the pot, bring to a boil over high heat, blanch the chicken pieces for 2 minutes, take them out, rinse off the foam on the surface, drain and set aside. Discard the water used to blanch the chicken pieces.

4) Pour oil into the pot and heat over high heat. When the oil is 70% hot, add chicken pieces and stir-fry for a few times. Add sliced ??green onions and ginger, then add star anise, cinnamon and bay leaves. , stir-fry until fragrant, add cooking wine, and continue stir-frying.

5) Add light soy sauce, dark soy sauce and sugar, stir well and then pour boiling water to cover the chicken pieces. Remove the soaked hazelnut mushrooms and wash them, put them into the pot and mix well, cover the lid and simmer over medium-low heat for 30 minutes.

6) After 30 minutes, open the lid, put the soaked vermicelli into the pot, stir a few times, turn to high heat and continue cooking for 5 minutes.

**The chicken meat is very tender and is completely cooked after simmering for 35 minutes. If you can't buy chickens, you can use three-yellow chickens instead. It is said that the best taste is to use farm chicken to make this dish, but city people do not have this taste, so they can only settle for the next best thing.

**Hazel mushroom is a mushroom unique to the Northeast and has a very fragrant taste. They are generally sold in the dry goods section of supermarkets, and the price varies greatly depending on the quality. Of course, the best hazelnut mushrooms have to be bought wild from the Northeast. Every time I buy hazelnut mushrooms, I feel that they have more impurities than other fungi. Therefore, they must be thoroughly washed after soaking, otherwise they will feel like they are scratchy.

**Personally, I think sweet potato starch is more delicious when stewed with chicken and mushrooms. Don’t cook it for too long so that it maintains a chewy texture and won’t be scattered in the soup. Although the vermicelli is only cooked for a while, it quickly absorbs the aroma of chicken and hazelnut mushrooms. Every time I eat this dish, I always eat up the vermicelli first and then eat the rest.

**If you like a spicier taste, you can add a few dried chili peppers and cook it together. Although it is no longer an authentic Northeastern dish, so what? Satisfying one's own appetite is the last principle worth following when cooking.

**If you can’t finish it at one time and reheat it the next day, because there are still vermicelli inside, do not heat it in an iron pot, otherwise the vermicelli will easily get stuck in the pot. When reheating, use a non-stick pan Much better.