I recently learned how to make vermicelli and got so excited that I made a lot of it. I have had to eat it several times, so I looked up various ways to cook it. Today, I am making chicken with vermicelli because I had some chicken wings left over from yesterday when I made coke chicken wings.
Home-style Chicken with Vermicelli
Ingredients:
1 pound of chicken, an appropriate amount of steamed bun, 120 grams of vermicelli, a small amount of green pepper, scallions, ginger, garlic, star anise, cooking wine, green onion, dark soy sauce, coriander, oil, broth.
Steps:
1. Slice the scallion, mince the garlic, cut the green onion into segments, dice the red pepper, and cut the dried chili into small pieces;
2. Heat oil in a pan, add the scallion, ginger, garlic, and star anise to stir-fry until fragrant, then add the chicken and stir-fry for 5 minutes;
3. Once the surface turns yellow, add cooking wine, dark soy sauce, light soy sauce, broth, salt, chicken essence, sugar, mix well, and simmer for half an hour;
4. Soak the vermicelli in warm water until softened. Heat oil in a pan, fry the steamed buns until golden brown, and remove;
5. Add the softened vermicelli to the chicken pot and simmer for 10 minutes on medium heat. In another pan, heat a little oil and fry the chili until fragrant;
6. Place the chicken with vermicilli in a bowl, add the fried steamed buns, drizzle with the fried chili oil, and sprinkle with some coriander.
Tips:
The steamed bun is best if you use smaller ones.
Sichuan-style Chicken with Vermicelli
Ingredients:
vermicelli, chicken, old ginger, Sichuan pepper, light soy sauce, chili powder, sesame powder, thirteen spices, scallion, a small amount of salt.
Steps:
1. Rinse the chicken clean, blanch it, rinse it again with hot water, and place it in a soup pot;
2. Add water to the pot, put in slices of ginger, bring to a boil, then simmer for about 45 minutes. Remove, let cool, slice, and set aside;
3. Soak the vermicelli in a basin with boiling water, then cook until done, remove, and place in a basin;
4. Put chili powder in a small bowl. Heat oil, let it cool slightly, pour into the small bowl, sprinkle with sesame seeds and dried chili to make chili oil;
5. Add the sliced chicken to the basin with the vermicelli, then pour in the prepared chili oil;
6. Add sesame powder, light soy sauce, salt, thirteen spices, Sichuan pepper powder, monosodium glutamate, chicken broth, and scallion segments.
Cabbage, Chicken, and Vermicelli
Ingredients:
cabbage, potato vermicelli, chicken leg, star anise, scallion, ginger, garlic, salt.
Steps:
1. Clean the chicken leg, cut into chunks, rinse the vermicelli and soak, tear the cabbage into large pieces and drain; chop the scallion, ginger, and garlic;
2. Pour oil into a pan, stir-fry the star anise over low heat until fragrant, then add the scallion, ginger, and garlic, stir-fry over low heat until they turn yellow;
3. Then add the chicken, stir-fry over high heat until the chicken changes color and the skin releases oil, then add soy sauce;
4. Stir-fry the chicken until it is coated with the sauce, then add the cabbage and stir-fry until the cabbage shrinks and softens, then add the vermicelli and drizzle with soy sauce;
5. Stir-fry until the vermicelli becomes transparent and the cabbage releases water, then stir-fry for another 2 minutes, season with salt, and serve.
Tips:
If there isn't enough water released from the cabbage, you can add a little boiling water.
Potato Vermicelli Chicken
Ingredients:
500 grams of chicken wings, 500 grams of potatoes, oil, salt, vermicelli, star anise, soy sauce, an appropriate amount of Sichuan pepper.
Steps:
1. Rinse the chicken wings, soak the vermicelli until softened, and cut the potatoes into chunks;
2. Put a large amount of oil in a wok, add Sichuan pepper and star anise to stir-fry until fragrant;
3. Then add the chicken wings and stir-fry for a moment, add the potatoes and stir-fry, then add warm water to submerge the ingredients;
4. Add soy sauce, once the chicken wings are 70% cooked, add the soaked vermicelli, add salt, and reduce the sauce until thickened.
Tips:
Instead of chicken wings, you can also use chicken chunks.