Photograph of the finished Xiao ji dun mogu

China · Gà hầm nấm Đông Bắc

Xiao ji dun mogu

1 hr Hands-on time + 35 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.2 lb
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.1 oz
  • Photograph of Glass noodles Glass noodles 4.2 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Shaoxing Wine Shaoxing Wine 2 ⅔ tbsp
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.1 oz
  • Photograph of Oil Oil ¼ cup
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Soak dried shiitake mushrooms in warm water for 20 minutes until they expand, reserving the soaking water.
  2. 2 Cut the chicken thighs into bite-sized pieces, blanch them in boiling water for 2 minutes, then rinse them clean.
  3. 3 Sauté the chicken with ginger and cinnamon for 3 minutes, then add Shaoxing wine and soy sauce.
  4. 4 Pour the mushroom soaking water and mushrooms into the pot, cover and simmer over low heat for 35 minutes until the chicken is tender.
  5. 5 Add the mung bean vermicelli to the pot, cook for another 5 minutes, season with salt and sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 40 min

    Replace step 4: pressure cook for 12 minutes, then quickly release the pressure; in step 5, continue cooking the vermicelli with the lid open for 5 minutes to prevent it from becoming mushy.

Start cooking