Stewed chicken with potato and vermicelli

Ingredients

1/2 chicken, chopped

3 potatoes

1 red pepper

1 green pepper

1 small bunch parsley

1 small bunch green onion

1 piece ginger

1/4 cup broth

1/2 teaspoon salt

1/2 teaspoon chicken powder

100 grams vermicelli

1 tablespoons cooking wine

2 tablespoons vegetable oil

2 star anise

Method

1. Heat a skillet over high heat, pour some water and cooking wine in the skillet, add the chopped chicken in the skillet, bring to a boil, boil for 10 minutes

 

2. Take out the chicken, rinse, drain

 

3. Peel the potatoes, roll and slice the potatoes

 

4. Slice the green onion and parsley, slice the green and red pepper on the bias, shred the ginger

 

5. Heat another skillet over low heat, pour vegetable oil in the skillet, heat the oil until shimmering, add the star anise in the skillet, stir until fragrant, add the green onion and ginger in the skillet, stir until fragrant

 

6. Add the chicken in the skillet, turn up to high heat, stir until even

 

7. Pour the broth in the skillet, stir until even

 

8. Add the potatoes in the skillet, stir until even

 

9. Pour some water in the skillet

 

10. Season with salt

 

11. Season with chicken powder

 

12. Add the vermicelli in the skillet, cover the skillet with the lid, bring to a boil, boil for 10 minutes

 

13. Boil until the soup is smooth and the vermicelli is cooked through

 

14. Add the green and red pepper in the skillet, stir until even

 

15. Once the red and green pepper is thoroughly cooked, add the parsley in the skillet

 

16. Serve