Shandong vermicelli stewed chicken recipe

Chicken is a type of meat we eat often. It's inexpensive, tastes delicious, and can be cooked in a variety of ways. Compared with beef and pork, it contains less fat and more unsaturated fatty acids. In daily life, he has many cooking methods, steaming, frying, stewing and boiling, all of which are very delicious. Today we’d like to introduce a dish made in Shandong Province: Shandong rice noodle stewed chicken. Let’s look at his approach in detail.

Potato Vermicelli Chicken Stew

Materials

A chicken

Potatoes, one large potato with vermicelli skin, two regular potatoes, appropriate amount of vermicelli skin

Carrots and rapeseed are used for coloring, you can choose them yourself

Dark soy sauce, light soy sauce, rock sugar and salt in appropriate amounts. Dark soy sauce with a darker color looks better.

Appropriate amounts of onion, ginger, fennel, peppercorns, and cinnamon. I don’t eat spicy food so I didn’t add any peppers. I also cut the onion and ginger a little bigger.

Step 1

Buy a chicken from the supermarket, chop it into small pieces, wash it and blanch it. At the same time, peel and cut potatoes and carrots into pieces, wash the rapeseed, and break the vermicelli into small pieces and soak them in water.

Step 2

After taking out the chicken, wash the pot and pour a little more water. Add three pieces of rock sugar, stir and simmer over low heat until melted. Add onion, ginger, pepper, fennel, and a little cinnamon, stir-fry until fragrant. Add dark soy sauce and light soy sauce, and stir-fry again.

Step 3

Pour the chicken into the pan and stir-fry without adding water. Keep stir-frying until the chicken is oily and firm. Some iron pans may stick, but it doesn't matter. Don't use too high a heat. Just keep stir-frying until the chicken is oily and firm. This way the chicken will be chewy.

Step 4

After frying the chicken, you can add potatoes and water. Because you will be adding vermicelli later, you need to add more water, as vermicelli absorbs a lot of water when put into the pot. Cover the pot and simmer for a while, then add the carrots and continue simmering. Five minutes before serving, add the soaked rice noodles and rapeseed. Stir-fry a few more times to prevent the rice noodles from sticking to the pot. Then add salt and serve.

Vermicelli stewed chicken method 1.

1. Ingredients: Wash and chop the chicken, cut the green onion into sections, slice the ginger, and wash the green pepper. 2. Wash the vermicelli with warm water and cut the green pepper into pieces. 3. Heat oil in a pan until it is 30% hot, add peppercorns and star anise and fry until fragrant.

4. Add chicken pieces and stir-fry. 5. Stir-fry until the chicken is slightly colored, then add the scallions and ginger and stir-fry. 6. Add soy sauce and dark soy sauce and stir-fry evenly. 7. Add boiling water to cover the chicken, then add the chicken liver and other internal organs. 8. Pour the fried chicken and soup into the tagine pot and simmer on low heat for 20 minutes.

9. Spread the vermicelli evenly on the chicken and stew for 5 minutes. 10. Add salt to taste. 11. Add salt to taste.

Vermicelli stewed chicken method 2

1. Chop the chicken legs into appropriate pieces. 1. Put it in hot water to remove the blood. 2. Chop the onion and garlic, add oil and stir-fry briefly, then pour in the chicken pieces and stir-fry over high heat. Use more oil because rice noodles eat oil. After the chicken changes color, continue frying over medium heat, add a little dark soy sauce to color it, and fry the chicken until it is almost cooked. The taste is very important. 3. Pour in hot water. Add enough at one time because this is a soup dish. Adding water halfway will affect the taste. After boiling, turn to low heat and simmer for fifteen minutes, then add vermicelli. Add vermicelli and star anise and stew until the vermicelli is soft. You can add some chicken essence when serving.

Vermicelli stewed chicken method 3

1. Chop the chicken legs into small pieces, tear the vermicelli into small pieces, soak with water, cut the green onion into sections, and slice the ginger. 2. Add water to the pot, put the chicken in and remove it after the water boils. 3. Pour the chicken in and remove it after the water boils. 4. Add oil to a pot, add dried chili segments, aniseed bag (I didn’t have aniseed bag at home, so I just put star anise, Sichuan pepper, bay leaves, tangerine peel, etc.), scallion segments, ginger slices, cook until fragrant, pour in the chicken and stir fry evenly, 5. Add cooking wine, soybean soy sauce, continue to stir fry, add appropriate amount of water and simmer for about 10 minutes, then add vermicelli and continue to simmer for 5 minutes, add salt to taste, and it is ready to be served.