Chicken and Mushroom Stew

This is a typical dish of Northern China cuisine. 2 secret ingredients are dried mushroom and sweet potato glass noodles.

I brought them here from my hometown when last time I went back.

This type of sweet potato glass noodles need to be soaked in water for hours to get softened. Also wash mushroom many times and soak them before cooking.

  1. In a pot, add in chicken cutlet. And pour in enough water. Bring to boil and keep boiling for 5 mins.
  2. Rinse chicken in water and remove all the dirt.
  3. Heat a pan, Add in 2 tsp oil. Fry chicken till slightly golden brown.
  4. Add in ginger slices, green onion slices and dried chili. Stir fry till aromatic.
  5. Add in other spices: star anise, bay leaf, and cinnamon. Stir fry till aromatic.
  6. Drizzle in 1 tbsp light soy sauce, 1/2 tbsp dark soy sauce and also add in 1/2 tbsp sugar.
  7. Add in enough hot water covers all ingredient.
  8. Spread glass noodles over the top. (because my glass noodles really need a long time to be fully cooked). Lid on and simmer with low heat for 15 mins.
  9. Add in mushroom. Simmer for another 20 mins.

Stir occasionally and reduce the sauce with high heat.

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