Xiao Ji Dun Mogu

Ingredients

• 1.2 kg bone-in chicken thighs and drumsticks, chopped through the bone into 5 cm pieces
• 40 g dried hazel mushrooms or dried shiitake
• 150 g wide sweet potato vermicelli
• 1 tbsp neutral oil
• 4 spring onions
• 6 slices fresh ginger
• 1 star anise
• 2 dried red chillies
• 2 tbsp Shaoxing wine
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 10 g rock sugar
• 3/4 tsp fine salt
• about 1 litre water

Before you cook

• Soak the dried mushrooms in warm water for 30 minutes and keep the soaking liquor.
• Rinse the softened mushrooms carefully to wash out any grit.
• Soak the vermicelli in cold water for 30 minutes.
• Cut the spring onion whites into lengths and slice the greens finely.
• Pat the chicken pieces dry.

Steps

1. Heat the oil in a heavy casserole over medium-high heat.
2. Brown the chicken in two batches, 3 minutes a side, then lift it out.
3. Add the star anise, chillies, ginger and spring onion whites and fry for 90 seconds, until charred at the edges.
4. Return the chicken and pour in the Shaoxing wine.
5. Add both soy sauces, the rock sugar and the salt and stir for 1 minute.
6. Pour in the mushroom soaking liquor, leaving the last gritty spoonful behind in the bowl.
7. Top up with water until the chicken is almost covered.
8. Bring it to the boil and skim off the grey foam.
9. Add the drained mushrooms, cover, and simmer gently for 35 minutes.
10. Drain the vermicelli and lay it over the top.
11. Cover and cook for a final 8 minutes, until the noodles are slippery and swollen with broth.
12. Taste the broth and adjust the salt.
13. Scatter with the spring onion greens.
14. Carry the whole pot to the table with plain rice.