Chicken stewed mushroom is a northeast stew.


1 chicken (native chicken, domestic)
1 handful of vermicelli (dry)
150g hazelnut mushroom (dry)
2 tbsp vegetable oil
10g scallion
8g table salt
10g ginger
2 tbsp soy sauce (braised)
2 cloves garlic
1 tbsp cooking wine
2 dried peppers
1 / 2 tbsp sugar
10 pepper
2 large pieces


Step 1
Soak dry hazelnut mushrooms in water and wash. Wash the chicken after slaughter and cut it into large pieces with a knife

Step 2
Pour water into the pot, boil the chicken, remove the foam and remove it for use

Step 3
Cut scallion into sections and ginger into slices

Step 4
Heat the pot with oil, add onion, ginger, garlic and pepper, and saute until fragrant

Step 5
Pour in the boiled chicken and stir fry over medium low heat until the chicken is yellowish and shiny. Add cooking wine and soy sauce, stir fry and color

Step 6
Pour in boiling water (no more than chicken), add sugar and dry pepper

Step 7
Bring to a boil over high heat and simmer over medium low heat for 30 minutes

Step 8
When the time is up, add hazelnut mushroom and salt and continue to stew for 30 minutes

Step 9
When the time is up, put dry vermicelli under the, stew until the vermicelli is cooked, and then take it out