I bought a Zhuanghe big bone chicken. The big bone chicken can weigh seven or eight kilograms. I can’t finish a meal. I put the chicken head, chicken neck and chicken feet together separately. It’s Stewed with mushrooms and wide vermicelli. Chicken stewed with mushrooms and wide vermicelli. It’s a typical northeast home stew.


1 chicken head
2 chicken feet
50g mushrooms
50g wide vermicelli
25g edible oil
5g refined salt
20G soy sauce
15g yellow rice wine
4G scallion
Proper pepper seasoning
4 g ginger


Step 1
Ingredients: chicken head, chicken feet, mushrooms, wide vermicelli.

Step 2
Chop the chicken head and neck into pieces.

Step 3
Put mushrooms in water and soak well.

Step 4
Put water into the pot, boil it, add the soaked mushrooms, blanch it, and take it out.

Step 5
Boil the chicken in the pot to remove the blood and water.

Step 6
Put the oil into the pot, add pepper, onion and ginger, and fry until fragrant.

Step 7
Add the boiled and washed chicken.

Step 8
Add mushrooms, rice wine and an appropriate amount of water to boil.

Step 9
Cover the pot and simmer over low heat for an hour.

Step 10
Put in wide vermicelli.

Step 11
Add refined salt and soy sauce and bring to a boil.

Step 12
Continue to simmer over low heat for 20 minutes, and the wide vermicelli can be cooked and soft.

Step 13
Put the prepared chicken vermicelli into a bowl and serve.