Chicken Stewed with Mushrooms and Vermicelli

Without blanching, I rinsed the chicken in hot water for a bit before pan-frying it with ginger, garlic, and scallions until fragrant. If the chicken is lean, you may need to add a bit of oil.

Ingredients 1 (soaked in warm water beforehand): wood ear mushrooms, hazel mushrooms, vermicelli. Ingredients 2: chili peppers and scallions. You can skip any ingredients you don't have at home. I added some bamboo shoots (the white ones in the middle) and the tofu I pan-fried a few days ago.

Once the chicken is golden brown, add the ingredients (wood ear mushrooms, hazel mushrooms, chili peppers, vermicelli) and continue to stir-fry over medium-high heat.

Add cooking wine, light soy sauce, dark soy sauce, and salt, and continue to sauté until fragrant.

After adding boiling water, let it simmer for a while, then add the vermicelli. (Don't rush to add the vermicelli too early to avoid it becoming overly soft.)

Finally, sprinkle with chopped scallions before serving.

The vermicelli is chewy and absorbs all the flavors. A delightful aroma fills the air!