Main Ingredients: Bone-in Chicken, Armillaria Mellea Mushroom

Cooking reference:
Casserole/cast iron pot/regular pot:
1. Chicken pieces blanched (optional)
2. Add 10g cooking oil and ginger package, stir fry for 20-30 seconds
3. Add chicken pieces and stir fry for 3 minutes
4. Add Armillaria Mellea mushrooms, seasoning sauce, add 600ml of water, cover and boil for 10 minutes
5. Reduce heat to simmer, add vermicelli for 15 minutes
6. Open the lid to evaporate the soup to the level you prefer
7. Put on a plate, sprinkle with sesame seeds or green onion, and enjoy while hot

Pressure Cooker / Instant Pot
1. Chicken pieces blanched (optional)
2. Put chicken nuggets, Armillaria Mellea mushrooms, vermicelli, seasoning sauce into a pot, add 400ml of water, mix well
3. Press for 10 minutes
4. If there is a lot of soup, use the Saute function, open the lid and cook for 3-5 minutes to evaporate the soup 
5. Put on a plate, sprinkle with sesame seeds or green onion, and enjoy while hot

Thermomix 
1. Chicken pieces blanched (optional)
2. Put 10g cooking oil and ginger into mixing bowl, sauté 3 min/120°C/speed 1
3. Place chicken pieces, Armillaria Mellea mushrooms in mixing bowl, cook 5 min/120°C/speed, add 400ml water
4. Then add vermicelli, and cook for 20 minutes/Varoma/speed (you can open the lid of the main pot to achieve the effect of evaporate soup )
5. Put on a plate, sprinkle with sesame seeds or green onion, and enjoy while hot

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