Chicken stewed with mushrooms

Overview

How to cook Chicken stewed with mushrooms at home

Soak dried hazelnut mushrooms in cold water for 6 hours, then remove. Let the water for soaking the hazelnut mushrooms stand for a while, then take the upper liquid and set aside.
Chop the chicken legs into pieces. You can also use whole chicken, it varies from person to person.
Onion and ginger slices
Put the chicken legs in the pot with cold water, add some green onions, ginger, and cooking wine, and bring to a boil over high heat
Vermicelli soaked in water
After boiling, take out the chicken legs, wash, drain and set aside
Heat oil in a pan, add onion and ginger slices, stir-fry until brown, take out
Fry the sugar color with fried onion and ginger in oil. When the rock sugar turns amber, add the chicken legs.
Put the chicken legs into the pot and stir-fry for a few times, add thirteen spices and continue to stir-fry
Put hazelnut mushrooms. Add cooking wine and soy sauce and continue stir-frying.
Add vermicelli, add hazelnut mushroom water until the ingredients are covered, add appropriate amount of salt, bring to a boil over high heat, and simmer over low heat for 20 minutes, stirring frequently during this period to prevent the vermicelli from being cooked.