Northeast chicken stewed mushroom home-cooked practice, can not miss this step, authentic Northeast taste, fresh fragrance and bones

Today, I will share the home-cooked practice of stewed mushrooms with chicken in the Northeast, and teach you that you can't miss this step, make an authentic Northeast flavor, eat delicious and delicious, and eat well with wine and food. Here's how to do it:

【Chicken stewed mushrooms】Ingredients: 1 little ben chicken, an appropriate amount of dried hazel mushrooms, 1 handful of vermicelli, 2-3 tablespoons of soybean oil, an appropriate amount of salt, 1 green onion, 1 piece of ginger, 10 Sichuan peppercorns, 1 large ingredient, 1 small piece of cinnamon, 2-3 bay leaves, 2-3 dried chili peppers, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of braised soy sauce, half a tablespoon of sugar,

Steps:

1. Clean up the chicken, especially the fluff, roast it over a fire, and chop the chicken into evenly sized pieces.

2. Clean the soil at the root of the dried hazelnut mushroom, wash it in clean water, change the water again, soak the hazelnut mushroom in clean water for 1 hour, take out the hazel mushroom and set aside, do not throw the water in which the hazel mushroom is soaked, let it stand for a while, and let the impurities precipitate.

3. Soak the vermicelli in warm water for 1 hour, and soak the vermicelli until there is no hard core.

4. Prepare the seasoning, cut the green onion into sections, slice the ginger, and pat the garlic.

5. Add oil to the pot and heat it, add green onions, ginger and garlic, Sichuan pepper, spices, cinnamon, bay leaves, dried chili peppers, and stir-fry until fragrant.

6. Then add the chicken pieces and stir-fry, stir-fry over high heat, fry until the chicken changes color, the fat overflows, and there is basically no excess water in the pot. Drizzle in cooking wine, light soy sauce and teriyaki soy sauce and stir-fry the chicken pieces to color.

Therefore, when making this dish, the chicken nuggets do not need to be blanched, and they are fried directly in the pot, this step is indispensable, and the moisture in the chicken nuggets must be stir-fried as much as possible when stir-frying the chicken nuggets, so that the stewed chicken will be particularly fragrant.

7. Add the hazelnut mushrooms, pour in the water of the soaked hazelnut mushrooms, if the amount of water is not enough, add some hot water, the amount of water is level with the ingredients, add sugar. Bring to a boil over high heat, cover the pot and simmer over low heat for 1 hour.

8. When the time is up, add salt to taste, then add the vermicelli, bring to a boil over high heat, turn to medium heat and simmer for a few minutes, and make the vermicelli stew transparent.

Tips: Don't throw away the water used to soak hazelnut mushrooms, use it to stew chicken, it will taste fresher and the nutrients will not be lost. When stir-frying the chicken nuggets, you must stir-fry the water in the chicken nuggets as much as possible, so that the stewed chicken will be particularly fragrant. Bring to a boil on high heat first, and then simmer over low heat, so that the chicken pieces are easy to stew and rotten, and it is difficult to stew the chicken pieces over high heat. Salt should be put later.