Chinese Food
Stewed chicken soup with mushroom
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Early winter. The weather is so cold. If I have time, I will be happy to cook a pot of soup at home and share it with my family. Today's stewed chicken soup with mushroom is very common. It's also very simple. However, it's the most delicious. I'm sure you think so. Early winter tonic. Choose chicken soup. The nutritional value is high. It's also delicious. Several mushroom are added. It's fresh and fresh. The last medlar can make the color more beautiful besides increasing nutrition.
Cooking ingredients
Cooking Steps
Step1:After the chicken is cleaned, it is ready for use; put a little oil in the pot and heat it up, put in ginger slices and scallion sections, stir fry and smell. Then add enough water. Put in the chicken and ham, heat them over high heat, turn them to low heat and stew for more than 1 hour (during which, some blood foam needs to be drained
Step2:Wash and cut mushroom. Soak medlar in hot water for standb
Step3:Stew the chicken soup until the chicken is crispy, add the cut mushroom and continue to cook. At the same time, add some salt. Before leaving the pot, add the dried Lycium barbarum, sprinkle with scallion and pepper.
Cooking tips:1. Fried ginger slices and green onions with oil in advance will be fragrant. The stewed chicken soup has no fishy smell. It can be fried in a common pot and added with water, then transferred to a casserole for stewing; 2. Stewed chicken soup takes about 12 hours. Mushroom is easy to cook. As long as it is stewed for 510 minutes, it can be added in the last step; 3. Lycium can be eaten directly after it is soaked in hot water. So add nutrition and color before leaving the pot It doesn't need to be cooked for a long time. 4. Ham makes the soup more fragrant. If not, you can leave it alone. There are skills in making delicious dishes.
