Stewed chicken with scallops and vermicelli(gan bei fen tiao dun tu ji )

Stewed chicken with scallops and vermicelli

Introduction:

"My grandmother likes steamed dishes and stews very much. The main reason is that she is old and has a bad mouth. She can chew soft dishes and tastes more and more delicious. Since the death of my grandfather, my grandmother has been living alone for many years, becoming more and more old. When people are old, even cooking is tiring. In order to balance nutrition, they often stew meat and vegetables together, which can last for several days. Every time I go back to see her old man, I will bring her old man's favorite local chicken or black pig pork, stew her old man in a pot first, and marinate the rest with salt for the next time. Today, when I was cooking this dish, I felt inexplicably that grandma would like to eat this soft vermicelli. Next time I visit her, I must try this dish for her. "

Production steps:

Step 1: raw material 1;

Step 2: raw material 2;

Step 3: soak the vermicelli in warm water for 20 minutes to make it soften completely, then wash and set aside

Step 4: soak mushrooms and Auricularia auricula in hot water;

Step 5: wash and chop native chicken into chicken pieces of suitable size, marinate with cooking wine and sugar for 15 minutes;

Step 6: soak Xiangru and Auricularia auricula and cut them into small pieces. Shred ginger and garlic. Wash scallops and set aside;

Step 7: add proper amount of oil into the pot, stir fry ginger and garlic until fragrant;

Step 8: stir fry the chicken for a while;

Step 9: add soy sauce, soy sauce, oyster sauce, stir fry to make the chicken evenly colored;

Step 10: pour in hot water without chicken and ginger slices;

Step 11: add vermicelli, scallops, mushrooms and fungus;

The twelfth step: Boil the fire and simmer for 30 minutes or more until there is a small portion of the soup to turn off the fire.

Materials required:

Native chicken: 600g

Vermicelli: 50g

Scallops: 20g

Auricularia auricula: 6

Mushroom: 5

Cooking wine: 1 tbsp

1.5 tbsp

Soy sauce: half a teaspoon

Sugar: half a teaspoon

Oyster sauce: 1 tbsp

Ginger and garlic: right amount

Salt: right amount

Precautions: 1. The amount of salt in the end depends on the weight of each taste; 2. If you want more soup, you can reduce the time of stewing; 3. Stews are generally soft and rotten, and those who don't like too much can adjust it by reducing the time of stewing.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Gan Bei Fen Tiao Dun Tu Ji