Chicken braised hazel mushroom

Recipe from 老东北美食's Youtube Channel

View the author's original recipe video HERE

This dish is one of the most famous Northeastern Chinese dishes. Serving this dish when guests come to visit represents the utmost importance and respect for the guests. Moreover, this dish is also incredibly delicious.

Ingredients

Dry hazel mushroom
One whole chicken (or 4-5 chicken thighs)
Vermicelli (optional)
sichuan peppercorn, scallion, ginger, star anise
soy sauce

Procedures

Soak the dry hazel mushroom in tap water for 30 minutes. Then wash the mushroom to remove any excess dirt (keep the mushroom soaked water).
Cut the chicken into medium chunks. Cut 2 stalks of scallions into large chunks and 1 tiny piece of ginger into slices.
Heat 5-6 tablespoons of oil inside a large frying pan or a wok. Add 2 star anises, 1 tablespoon of Sichuan peppercorn, and the diced scallion and ginger. Cook until you smell the fragrance
Add the hazel mushroom and the soaked water. Add extra water until everything is under the liquid. Bring the mixture up to a boil.
Put on the lid and simmer for 1 hour (20-25 minutes for pressure cookers)
Optionally add vermicelli, and start to reduce the juice down to the amount that can fit in a large bowl. Add salt accordingly.
Take everything out and start serving.