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 wide vermicelli
25g edible oil
5g refined salt
20G soy sauce
15g yellow rice wine
Proper pepper seasoning
4 g ginger
Step 1Ingredients: chicken head, chicken feet, mushrooms, wide vermicelli.
Step 2Chop the chicken head and neck into pieces.
Step 3Put mushrooms in water and soak well.
Step 4Put water into the pot, boil it, add the soaked mushrooms, blanch it, and take it out.
Step 5Boil the chicken in the pot to remove the blood and water.
Step 6Put the oil into the pot, add pepper, onion and ginger, and fry until fragrant.
Step 7Add the boiled and washed chicken.
Step 8Add mushrooms, rice wine and an appropriate amount of water to boil.
Step 9Cover the pot and simmer over low heat for an hour.
Step 10Put in wide vermicelli.
Step 11Add refined salt and soy sauce and bring to a boil.
Step 12Continue to simmer over low heat for 20 minutes, and the wide vermicelli can be cooked and soft.
Step 13Put the prepared chicken vermicelli into a bowl and serve.