Local chicken Half one Soaked Mushrooms 1 bowl
Sweet potato vermicelli 1 lot Green garlic 3 trees
Green onions Half a tree Ginger 1 block
Star anise 2 pieces Amomum villosum 1 piece
Zanthoxylum bungeanum 1 pinch Fragrant leaves 2 tablets
Dry red chili pepper 2 Oil A little
Cooking wine A little Salt Appropriate amount
Soy sauce Appropriate amount Water Appropriate amount
How to make mushroom stewed vermicelli Illustration of how to make chicken and mushroom stewed vermicelli 1

Step 1

Chop the native chicken into small pieces, you can choose one and a half. My family doesn't like meat, so half is enough; the sweet potato vermicelli does not need to be soaked in water, the amount is optional; the spices are also prepared; Illustration of how to make chicken and mushroom stewed vermicelli 2

Step 2

Soak the dried mushrooms in cold water in advance and squeeze out the water. This is the bowl mushroom from Inner Mongolia. It is my first time to eat it. The texture is crisp and tender. You can also use dried mushrooms such as tea tree mushrooms instead; Illustration of how to make chicken and mushroom stewed vermicelli 3

Step 3

Pour a little oil into the wok, stir in the spices for a few times to release the aroma; pour the chicken pieces into the wok, because there is less oil, turn to low heat and stir-fry until the chicken skin shrinks and releases a little oil, then pour in cooking wine, soy sauce, Light soy sauce and salt are used to remove the fishy smell and adjust the color and seasoning; Illustration of how to make chicken and mushroom stewed vermicelli 4

Step 4

Add appropriate amount of hot water, bring to a boil over high heat and then pour the dried mushrooms into the soup, turn to low heat, cover and simmer; Illustration of how to make chicken and mushroom stewed vermicelli 5

Step 5

When the meat is tender and the soup is fresh, cut the sweet potato vermicelli into sections about 20 cm long and put them directly into the soup without soaking them in water. Submerge all the vermicelli in the soup, cover and simmer over low heat for 15 minutes; Illustration of how to make chicken and mushroom stewed vermicelli 6

Step 6

The vermicelli has soaked up the broth, making it soft and full of flavor. Add the green garlic segments into the soup and stir it a few times until it changes color, then turn off the heat; bring the pot to the table and start eating! Illustration of how to make chicken and mushroom stewed vermicelli 7

Step 7

The mushrooms and vermicelli that have soaked up the chicken soup are rich in fragrance, so fragrant! Cooking tips for mushroom stewed vermicelli

1. Wash the chicken pieces and fry them directly in the pot, no need to blanch them, the soup will be thick and fresh; 2. There is no need to soak the vermicelli in water. Putting it directly into the pot can absorb the soup and make it very fragrant, so you can put more in the soup; 3. The green garlic section is the finishing touch, adding color and fragrance.