Chicken Stewed with MushroomsOyster MushroomsIngredients:

A young rooster (about 1000 grams), wildhazelnut mushrooms100 grams, chopped scallions 20 grams,ginger5 slices (about 15 grams), dried redchili peppers10 grams, star anise 3 pieces,soy sauce4 tablespoons (about 60 ml), cooking wine 2 tablespoons (about 30 ml), salt to taste, rock sugar 5 grams, water, vegetable oil 2 tablespoons (about 30 ml)
Chicken Stewed with MushroomsPreparation Method:
1. After initial processing, the young rooster is deboned and cleaned, dried, then cut into small pieces (traditional northeastern larger, more rugged);

2. Remove impurities and roots from the wild hazelnut mushrooms, rinse with clean water, soak in warm water for 30 minutes, drain and set aside, strain the soaking liquid;

3. Heat a wok until hot, add 2 tablespoons of oil, when it's heated to about 60% (just starting to smoke), add chicken pieces and stir-fry until the meat changes color and the moisture dries up;Chickenuntil the chicken turns color and the moisture is reduced.

4. Add scallions, ginger, star anise, dried red chili peppers, stir-fry to release fragrance;

5. Stir in hazelnut mushrooms and cook evenly;

6. Addsoy sauce, sugar, cooking wine, stir-fry until fragrant, add the soaking liquid from the mushrooms and enough boiling water (the water level should cover the chicken pieces);

7. Cover and simmer over medium heat for about 30 minutes until the chicken is tender and the soup thickens (keep an eye on it to avoid sticking), season with salt, serve.
Chicken: Chickenprovides high protein that is easily absorbed by the body, enhancing physical strength.Mushroom: One of the few wild mushrooms recognized but still cannot be cultivated artificially, rich in calcium, phosphorus, iron and other trace elements, proteins, carotene, vitamin C, etc., it has functions such as dispelling wind, strengthening muscles, and preventing vision decline, night blindness, dry skin; also enhancing resistance to respiratory and digestive tract infectious diseases.
Chicken Stewed with Mushrooms Cooking Tips:1. The wild hazelnut mushrooms have a lot of sand in the roots, so wash them carefully.2. When stir-frying chicken pieces, make sure to remove as much moisture as possible; this makes the stewed meat extra fragrant.3. Young chickens are very tender and become fully cooked after 35 minutes.
If you can't get a young chicken, using

three yellow chicken

will also work.Since traditional Northeastern cuisine uses local farm-raised chickens, city dwellers should settle for this alternative.4. Hazelnut mushrooms are special wild mushrooms in Northeast China; they have a very rich taste.

Generally available in the dried goods section of supermarkets, the quality and price vary significantly; the best hazelnut mushrooms come from northeastern areas harvested in the wild.Each time I buy hazelnut mushrooms, I find more impurities than other mushrooms. After soaking, thoroughly clean them to avoid a gritty texture.5. In my opinion, addingsweet potatostarch makes this dish even better; cook it for just a short while and it will absorb the chicken and mushroom flavors quickly, making people rush to eat the noodles first before anything else.6. If you like spicy dishes, add a few dried chili peppers during cooking. Although it deviates from authenticNortheastern cuisine,

who cares?The key is to satisfy your taste buds.Leftovers can be reheated in an uncoated pan; otherwise, the noodles may stick to the bottom of the pan.

7. To reheat leftovers, use a non-stick pan to prevent the noodles from sticking.Sweet potato noodlesare quite delicious; don't overcook them to maintain their firm texture and prevent them from breaking apart in the soup.Wood ear mushroomsThough only briefly cooked, they quickly absorb the flavors of the chicken and pine mushrooms, often leaving none left after everyone has eaten this dish.

For those who prefer a spicier taste, you can add a few dried red peppers to cook with them; it may no longer be authentic Northeastern cuisine,but so what?matters is satisfying your palate, which should guide the cooking process.If there's leftover and you reheat it the next day, avoid using a cast-iron pot as the noodles might stick easily; instead, use a non-stick pan.

If there are still vermicelli left and you need to reheat the dish the next day, do not use a iron wok as the vermicelli may stick to the bottom easily. Use a non-stick pan instead for easier reheating.