This shows that the chicken is not instant.

When you take it out of the bag, the chicken is still warm, which means it has just been slaughtered and delivered.

Soak the chickens in water to wash off the excess blood, and clean the chicken feet, combs, necks and other parts that are difficult to clean.

While the chicken is soaking, soak some potato vermicelli in warm water.

In Northeastern stews, you can basically put some vermicelli into it, which can not only absorb the soup, but also enrich the ingredients in the pot.

I soaked a lot of vermicelli today because I heard that I was going to eat chicken stewed with mushrooms in the afternoon. Song Tiantian even skipped a bowl of rice at noon and specifically told Lin Xu to put more vermicelli.

In her words:

“Chicken stewed with mushrooms without vermicelli is simply not the taste of Northeast China!”

After soaking the potato vermicelli, Lin Xu took over the mushrooms that Boss Huang had guaranteed with his head.

Hazel mushroom is a specialty mushroom from the Northeast. It is usually made into dried products for consumption. The dried hazel mushroom looks somewhat similar to the tea tree mushroom.

But in terms of taste, it is more delicious than tea tree mushrooms.

In Northeastern cuisine, hazelnut mushrooms have a high status. Add hazelnut mushrooms to many dishes, and the taste will immediately jump to a new level.

Put the dried hazelnut mushrooms in a basin, add water and wash them several times to remove as much impurities as possible from the hazelnut mushroom caps.

When scratching and washing, you have to stop once the yellow juice comes out. This is the umami substance in the hazelnut mushrooms. If it is washed away, the taste of the stewed chicken will be worse.

Drain the hazelnut mushrooms, put them back into the basin, and soak them in warm water.

After doing this, the chicken is almost soaked.

Lin Xu took it out of the water, put it on the cutting board and started chopping it into pieces.

When making chicken stewed with mushrooms, the chicken pieces should not be too small, otherwise it will not reflect the heroic spirit of Northeastern people, but will reveal a small-minded atmosphere.

But it won't work if it's too big. If it's too big, it won't be cooked well.

Under normal circumstances, cutting into walnut-sized pieces is just right.

First cut off the neck and head of the chicken, chop it into pieces and put it in a basin, then chop the chicken body along the back, divide the chicken into two even pieces, and finally cut it into even pieces of meat.

After cutting, cut some large pieces of ginger and green onions, prepare a few star anise, and the ingredients needed to make chicken stewed mushrooms are ready.

Just as he was about to do it, Wei Qian came over.

He asked curiously:

"Lin Xu, do you have to use hazelnut mushrooms when making chicken stewed with mushrooms? Can ordinary shiitake mushrooms be used?"

"Okay, you don't have to be particular about eating it yourself. You can put mushrooms in it."

"Well, if we don't have potato vermicelli, can we replace it with potato chunks?"

"Also...you can even replace the onions and ginger with green and red peppers cut into pieces. This will make your Shandong famous braised chicken."

Ma Zhiqiang on the side echoed:

"If you cut the potatoes into bigger pieces and the chicken pieces into bigger pieces, and then cook some trouser belt noodles after stewing, it will be the famous large plate chicken in the northwest."

Wei Qian:??????

Why don't you two sing in harmony and talk about cross talk?

Lin Xu put a large iron pot on the stove and prepared to cook this Northeastern dish.

The reason why I used an iron pot is because the amount of food today is a bit large, and an ordinary wok cannot hold it.

In addition, when making Northeastern stews, I always feel that they are not authentic if I don’t use a large iron pot.

Pour soybean oil, which is popular in the Northeast, into the pot. When the oil is hot, add onion, ginger, star anise and garlic and fry until fragrant. Then increase the heat on the stove to maximum and pour in the chopped chicken pieces.

Chicken Stewed with Mushrooms is very similar to Shandong Fried Chicken. There is no need to blanch the chicken during cooking. The chopped chicken pieces are directly put into the oil pan and stir-fried. Use high-temperature hot oil to stir-fry out the moisture in the chicken pieces to the maximum extent.

Such cooking requirements mean that only freshly killed chicken can be selected for this dish.

If it is frozen chicken, the effect will be greatly reduced.

And if you don’t blanch the frozen chicken, you won’t feel safe eating it.

You need to be patient in this step. You need to stir-fry for a while to allow the peculiar smell in the chicken to evaporate with the water vapor in the meat.

Stir-fry until the fat in the pot becomes clear again before proceeding to the next step.

"I estimate that when the Shandong people invaded Guandong, they brought fried chicken to the Northeast. Then based on the characteristics of the cold weather in the Northeast, they added home-picked and dried hazel mushrooms and vermicelli."

Wei Qian looked at Lin Xu's operation and immediately started analyzing it like a scholar.

When he said this, Lin Xu also felt that the methods of chicken stewed with mushrooms and stir-fried chicken were indeed very similar, especially the front part, which was almost exactly the same.

When the chicken pieces in the pot were fried and the oil became clear again, Lin Xu cooked cooking wine along the edge of the pot. After the alcohol evaporated, he cooked in light soy sauce, dark soy sauce and two small spoons to increase the base flavor. salt.

Stir-fry the chicken in the pot again so that the color of the dark soy sauce hangs evenly on the chicken pieces, then put the soaked hazelnut mushrooms into the pot, and then pour the water for soaking the hazelnut mushrooms into the pot.

The water in the basin cannot be poured out completely, and the remaining bottom must be poured out to prevent sedimentation of sand on the bottom of the basin.

There were many people today, and there were a lot of vermicelli to put in. The water for soaking the mushrooms was not enough, so Lin Xu added two more bowls of water to cover the chicken pieces.

Then cover the pot and start simmering.

This kind of free-range chicken is different from the fast-growing chicken from chicken farms. The meat of fast-growing chicken is loose and can become mushy after being stewed for a while, while the meat of free-range chicken is still tight after being stewed for a long time.

Lin Xu turned the heat on the stove to medium-low and prepared to simmer for half an hour.

When making chicken stewed with mushrooms, the vermicelli should not be put in too early, otherwise the soup will be absorbed and the vermicelli will easily burn to the bottom.

When the chicken is almost simmered and the juice is ready to be reduced, add the soaked vermicelli so that the vermicelli can absorb the excess soup and the vermicelli will be smooth and chewy.

Forty minutes later, the chicken was cooked through.

You can smell the unique aroma of hazelnut mushrooms and the deliciousness of chicken without lifting the lid of the pot.

The combination of the two makes people greedy when they smell it.

Lin Xu took out the soaked vermicelli, poured some dark soy sauce into it and stirred it to give the vermicelli a color to make it look more appetizing. Then he opened the lid and put the vermicelli into the pot.

Stew over high heat.

While stewing, the large iron pot should be shaken constantly to prevent the vermicelli from sticking to the bottom of the pot and to speed up the evaporation of water.

Wait until there is only a little bit of soup left in the pot, then take it out of the pot and put it into a basin.

The red chicken nuggets, the shiny vermicelli, and the hazel mushrooms that have become swollen after absorbing the soup all exude a rich and alluring fragrance.

It is worthy of being one of the four major stews in Northeast China. The taste is really amazing!

Today's dish is quite large, just enough for three pots.

As soon as it was ready, Song Tiantian appeared at the door of the kitchen:

"Boss, are you ready? I'm waiting to eat."

Wei Gan picked out a pot of vermicelli and handed it to her:

"Did you ask me to add more vermicelli at lunch? This basin has the most, so take it away and eat it. If it's not enough, remember to come up and eat it. We probably won't be able to finish it all."

"Okay, okay, thank you, Master Wei."

"Thank you. Lin Ji is a family now that we are here. Let's go and eat."

Although Wei Qian is also a big guy, he is full of fat, which is almost completely opposite to Song Tiantian, who is strong and has no fat.

So when he saw Song Tiantian, Wei Qian was filled with envy.

When will we be able to build such muscles all over our body?

After the kitchen was ready, dinner started.

At this moment, his father-in-law's family of three and Chen Yan were already waiting in the booth on the second floor. Seeing Lin Xu coming over with a small pot of chicken stewed with mushrooms, Shen Guofu couldn't help but sniffed:

"It used to be said that when my uncle comes to visit, the chicken's soul will die. Our family is just the opposite. We didn't let our uncle eat the chickens raised at home. Instead, the sky came to eat my uncle's meal."

Lin Xu smiled and said:

"Don't say that. It's an honor for you to come here to eat. If you don't come, maybe other customers will find the food so unpalatable that even my own family won't taste it."

As soon as he said these words, Shen Guofu was so happy that he immediately wanted to have a glass of white wine.

Unfortunately, we drove here today, and Director Han had just punished him for drinking last night, so old Comrade Shen smacked his lips helplessly and started eating with the rice.

"Wow, these vermicelli are so delicious!"

Shen Jiayue likes to eat vermicelli. As soon as Lin Xu put down the basin, she put a chopstick on the rice and ate the vermicelli like a noodle.

After eating, take two bites of rice.

That’s really enjoyable!

The dish stewed in this iron pot has a strong aroma. After the vermicelli is put into the pot, most of it is absorbed immediately. So when the vermicelli is cooked, the aroma of the chicken and the umami of the hazelnut mushrooms are also eaten into her stomach, which makes her addicted. .

Chen Yan originally had little interest in this dark stewed dish.

But seeing that my cousin ate it so deliciously, I decided to try two pieces.

As soon as she tasted it, she immediately felt that the rice was too short.
To be continued...