Matsutake Soy Sauce | Chicken Stewed with Mushrooms

Clean hazel mushrooms, almost free of dirt, take 50 grams.

[Soak the hazel mushrooms] Rinse 3 times to wash away dirt, then soak in cold water for over 1 hour, do not discard the water yet.

[Prepare the chicken] To save time, I didn't buy a whole chicken; instead, I'm using 500 grams of Tyson drumsticks from home. Cut any large pieces in half.

[Soak the vermicelli] If you have Northeast-style vermicelli, use it; however, I love sweet potato vermicelli. Soak it in warm water to soften it in advance.

(Missed a photo) [Stir-fry the chicken] Add scallions, ginger, and garlic to the pot and sauté until fragrant. Add rock sugar and stir-fry the chicken pieces over high heat until they change color.

[Add mushroom water] Pour in the mushroom soaking water until it submerges the chicken, plus a little extra (since you'll be adding vermicelli). [Add seasonings] Add star anise, dried chili, light soy sauce, dark soy sauce, cooking wine, and salt to the pot. [Simmer for 10 minutes, then add hazel mushrooms] After simmering for 10 minutes, let the chicken absorb some saltiness, then add the hazel mushrooms.

[Simmer for 30 minutes, then add vermicelli] After 30 minutes of simmering, add the soaked vermicelli.

[Final simmer for 10 minutes, done] Simmer for another 10 minutes, taste, and adjust salt according to your preference.

Chicken stewed with mushrooms is ready!