How to make it
Cut the chicken into big pieces, parboil them, drain away the water, and set them aside.
Heat the wok until the oil gets warm, stir-fry the combination of green onions, garlic and ginger until fragrant. Put in chicken pieces, stir-fry for 5-7 minutes until almost dry. Sprinkle some cooking wine into the wok when the chicken turns brown, stir-fry until well mixed. Then add in the cinnamon stick, bay leaves, star anise and Sichuan peppercorn in turn.
Add Lee Kum Kee Premium Oyster Sauce, Lee Kum Kee Premium Soy Sauce and Lee Kum Kee Soybean Sauce, stir-fry until well combined, pour in some hot water until the chicken pieces become submerged, add in the hazelnut mushroom and Lee Kum Kee Premium Dark Soy Sauce to add color, cook over high heat until a boil, then switch over medium-low heat for 30 minutes.
Put in the sweet potato vermicelli, heat to a boil, boil for 5 minutes, and add Lee Kum Kee Premium Bouillon Powder Flavored with Chicken.
Tips: Using Lee Kum Kee Premium Soy Sauce and Lee Kum Kee Soybean Sauce help release the unique fragrance of hazelnut mushroom, improving this dish’s color, aroma and consistency.