Chicken Stewed with Mushrooms (Farmer Chicken, Hazel Mushroom Stewed with Vermicelli)

Overview

How to cook Chicken Stewed with Mushrooms (Farmer Chicken, Hazel Mushroom Stewed with Vermicelli) at home

The four members of my family eat a lot, so I used 80g of dried hazelnut mushrooms and one chicken drumstick
A handful of wide vermicelli
You don’t need too many kinds of seasonings
The hazelnut mushrooms should be soaked in warm water for 10 minutes, then rinsed 4-5 times with clean water to avoid any dirt particles, and then soaked in warm water for more than 40 minutes
Chop onion, ginger and pepper, 2 star anise
Heat sunflower oil in a pan, add chicken and stir-fry for a while until the skin is cooked
Add onion, ginger, garlic and star anise and stir-fry until fragrant
Pour in the light soy sauce, dark soy sauce, salt cooking wine and continue to stir-fry for about 1-2 minutes until the flavors are absorbed
Pour in a pot of hot water and bring to a boil, remove the scum, then pour in the soaked mushrooms and mushroom water, continue to boil, remove the scum, cover the pot and simmer for 40 minutes on low heat. I haven’t measured the amount of water added. According to the chicken’s resistance to cooking, the chicken I bought today is relatively easy to cook, so the water I added will probably not cover the chicken. It depends on your own control
After simmering on low heat for 40 minutes, the chicken was cooked and the soup was thick, but there was still a lot of soup. I added vermicelli and continued to simmer for 10-15 minutes. At this time, the vermicelli was also cooked and the soup was just right
Take out the pot and make soap flakes
I have to finish 2 bowls of rice again