Chicken Stewed with Mushrooms
Materials
| Free-range Chicken | half |
| Hazel Mushrooms | 40 grams |
| Sweet Potato Vermicelli | 2 portions |
| Oil | as needed |
| Green Onion | half |
| Ginger | 3 slices |
| Salt | half a teaspoon |
| Soy Sauce | 1 tablespoon |
| Cilantro | as needed |
How To Make
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Soak 2 portions of sweet potato vermicelli in warm water for half an hour.
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Soak about 40 grams of hazel mushrooms in warm water for half an hour.
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Cut half a free-range chicken into small pieces. In a hot pan with cold oil, add the chicken and stir-fry until the surface is golden brown. Then add half a large green onion cut into sections and 3 slices of ginger, stir-frying evenly.
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Add half a teaspoon of salt and 1 tablespoon of soy sauce for seasoning.
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Add the soaked hazel mushrooms.
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Pour in the water used to soak the hazel mushrooms (avoid pouring in impurities from the bottom) and enough hot water to cover all the ingredients.
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Bring to a boil over high heat, then reduce to medium-low heat and simmer for 40 minutes.
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Add the softened sweet potato vermicelli and increase the heat to reduce the liquid.
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After about a minute, once the vermicelli becomes soft, serve it up and garnish with cilantro leaves.
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The farm-raised chicken is stewed for 40 minutes, resulting in a firm texture, complemented by a crispy skin and the rich aroma of hazel mushrooms — truly delightful.
