Chicken stewed mushroom vermicelli
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.
Ingredients
1 chicken head2 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
Directions
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.