Chicken stewed oyster mushrooms are definitely an important part of the Northeastern cuisine, and they are both home-cooked and easy to use for children living abroad. Every time I cook this dish, I am screaming at the "Oh, there are oyster mushrooms on the mountain", and my heart is full of happiness~
Remove the broiler from the head and tail and cut into pieces to wash. Dip a few minutes with boiling water, pour off the foam and drain the water. Dry oyster mushrooms are soaked in warm water, repeatedly washed until there is no sediment, and the hard roots are properly cut according to the quality of oyster mushrooms. Sliced garlic, sliced onion, sliced ginger.
Heat the wok and add the peppercorns to extract the aroma and then set the pepper out. Put the ginger onion and the octagonal stir fry and sauté the chicken. Add the cooking wine and soak it. Stir fry until the chicken is colored. Put in the washed soft oyster mushrooms and stir fry.
Add hot water to the country until you have never had chicken nuggets, put in the noodles, cover the lid and simmer for 15 minutes. After reopening the lid, put a proper amount of salt, a little sugar, garlic slices, and cook for another 10 minutes until the vermicelli becomes soft.
Garlic is the finishing touch of the whole dish, both tasteful and healthy. Be sure to put it when you are out of the pot, you can guarantee nutrition.