Swiss Glarus Farm free-range hen 900-1000g

Swiss local old hens are suitable for stewing soup and braised chicken.

Chicken Vermicelli Stew with Mushrooms
Production time:
Ingredients: 35g dried mushrooms, half a chicken, 1 green onion, 2 pieces of ginger, vermicelli
Sauces: cooking wine, soy sauce, soybean sauce, oyster sauce, dark soy sauce, pine mushroom
Aniseed: 3 dried chilies, 1 small piece of cinnamon, 2 bay leaves, 2 star anise (free)
Seasoning: Fresh Matsutake

1. Defrost and clean the chicken; soak the dried mushrooms in warm water for about 1 hour and cut into pieces; slice the ginger.
2. Heat oil in a pan, fry ginger slices until golden brown, then add chicken. Fry for 1 minute before turning over, and fry until the water vapor evaporates and the oil is clear.
3. Add the dry ingredients and stir fry, then add: 3 spoons of cooking wine, 1 spoon of light soy sauce, 1/2 spoon of soybean paste, 1/2 spoon of oyster sauce, 1/2 spoon of dark soy sauce. Stir fry quickly over high heat until evenly combined.
4. Pour in the mushroom cubes, add the mushroom soaking water + boiling water, the water should cover the chicken. Bring to a boil over high heat and skim off the foam.
5. Cover and simmer for 20 minutes. Then add the soaked vermicelli and season with fresh matsutake or salt according to taste.
6. Finally, simmer for another 5 minutes, turn up the heat until the sauce thickens, sprinkle with chopped green onions, stir and you’re ready to eat!

Whispering: The stewed chicken with mushrooms in the details picture was made by Yuxi, and Tiger ate 3 bowls of rice, hehe.