[Jiangsu] stewed vermicelli with chicken sauce (the third of the six bowls in hometown)-You Are Foodie

By Martin
42

[Jiangsu] stewed vermicelli with chicken sauce (the third of the six bowls in hometown)

This is my favorite dish when I was a child. It is a dish at the Spring Festival, weddings and funerals. It is also one of the earliest six bowls, chicken, which means auspicious!So a complete banquet must have chicken. This dish is to clean up the local chicken raised in the countryside and add onion and ginger to make soup. At that time, they all used firewood stoves and stewed slowly for two hours. Remove the chicken and tear it into filaments. With the top leg, mushroom, fine vermicelli and chicken soup, the dish is fresh and deliciousLater, there were more ingredients to choose from and more simplified cooking techniques. This dish gradually became rare. When I grow up, I still like this dish very much. When I think of it occasionally, I will try it again.It seems that I like something basically from the beginning, I will always like it, and I won't like what I don't like anymore!

Main Ingredients

Square leg 30 grams
fungus 30 g
Mushroom 50 g
Cooked chicken shredded meat 150 grams

Auxiliary Ingredients

Step 1 . Wash the mushrooms and tear them into thin strips.

Step 2 . Cut the square leg into thin strips.

Step 3 . Heat up the oil pan, stir fry the onion and ginger until fragrant, then add the shredded chicken and mushrooms to stir fry until fragrant.

Step 4 . Put the cut square leg into the pot.

Step 5 . Pour in chicken soup. (choose the soup stewed with free range chicken and remove the chicken)

Step 6 . Fans soak their hair in hot water.

Step 7 . After boiling over high heat, boil over low heat for 5 minutes, and add the soaked vermicelli.

Step 8 . After boiling, add salt, chicken essence, pepper and sesame oil to taste. Sprinkle garlic leaves and serve.

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