Northeast chicken stewed with mushroom(dong bei xiao ji dun mo gu )

Northeast chicken stewed with mushroom

Introduction:

Production steps:

Step 1: prepare ingredients: small stupid chicken (cooked in a pot), hazelnut mushroom in Northeast China, cool water, drain water, dry noodles, onion, ginger and garlic

Step 2: chop the chicken into pieces

Step 3: put cold water into the pot, bring to a boil with high water, blanch for 5 minutes, then wash with cold water, slice onion, ginger and garlic

Step 4: put the dry powder into the basin, soak for three minutes, then wash it again with cold water, drain the water and set aside

Step 5: hot oil, onion, ginger, garlic, Zanthoxylum noodles, red pepper, stir

Step 6: add the blanched chicken and stir fry

Step 7: add Chinese prickly ash noodles, Chinese prickly ash granules, condiments, soy sauce, vinegar and cumin

Step 8: stir fry for a few minutes, let all the seasonings and chicken mix and taste, stir fry until golden

Step 9: put mushrooms

Step 10: water, level with meat, salt

Step 11: when the meat is cooked, add the vermicelli and simmer over low heat

Step 12: when the vermicelli is cooked, it can be out of the pot

Materials required:

Little stupid chicken: 1

Hazelnut mushroom in Northeast China: moderate amount

Northeast dry noodles: 1

Oil: a little

Shallot: a little

Chinese prickly ash noodles: a little

Fried pepper: a little

Ingredients: 2

Soy sauce: right amount

Vinegar: right amount

Cumin: a little

Red pepper: 1

Salt: right amount

Ginger: right amount

Garlic: right amount

Note: 1. If there is no northeast hazelnut mushroom, you can change it to other mushrooms. The dried mushrooms need to foam for 10 hours. 2. Dry noodles can also be changed into fresh noodles, but they should be put in a few minutes before they are ready to come out of the pot, so as to avoid excessive passivation. 3. Put more water to stew, you can make more chicken soup, with rice noodles to eat, fragrant

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Dong Bei Xiao Ji Dun Mo Gu