Chicken Stew with Mushrooms

Blanch the chicken in cooking wine for 1 minute, then drain the water.

Add oil and sauté the ingredients until fragrant when the oil is at 50% heat.

Stir-fry the chicken, add 1 tablespoon of cooking wine, 3 tablespoons of light soy sauce, and half a tablespoon of dark soy sauce, stir until slightly dry.

Pour in boiling water; make sure to use hot water, not cold. Cover and braise for 30 minutes.

Soak the vermicelli and hazelnut mushrooms in water for half an hour; rinse them, stir to let the sediment settle, and place them in the pot. Add some of the clean soaking water.

Finally, taste the dish. Add the vermicelli and cook for 5 minutes. Sprinkle with chopped green onions; it’s fragrant and ready to serve!