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Course: Main
Chef: Zhao Xinyu
Featuring: Meat Spicy


- 1 small whole chicken
- 100g hazel mushrooms
- 50g vermicelli
- 10g dried chillies
- 10g leek
- 10g sliced ginger
- 1 star anise
- 10ml dark soy sauce
- 10ml Shaoxing wine
- 15g white sugar
- 5ml sesame oil
- 3g salt


1.Cut the chicken into evenly sized pieces. Soak the mushrooms in warm water then strain the soaking water through a fine mesh sieve and set aside.

2.Heat some oil in a wok and add the star anise and dried chillies and stir fry until fragrant. Add the leek and ginger slices and stir fry for another minute.
3.Add t he chicken pieces and s tir f ry until t hey change colour, t hen add t he s alt, dark soy sauce, white sugar, and Shaoxing wine.
4.Add the mushroom soaking water and enough water so it does not cover the chicken then cover and cook for 10 minutes. Add the mushrooms, cover, and cook for a further 40 minutes.
5.When the chicken is cooked, add the vermicelli and cook for 15 minutes. Add the sesame oil just before serving.



Grape Varieties: Nebbiolo 85%, Vespolina 15% Ageing: 24 months in 25 Hl Slavonic oak barrels Bright...

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