Chinese Food
Stewed chicken with mushroom
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Cooking ingredients
Cooking Steps
Step1:I bought it online. Yunnan mushroom soup bag. Delivery address. If you look at Yunnan area, I have bought it in other places. Soak the soup bag in warm water for 5 / 6 hours in advance. If it's temporary, soak it for about 10 minutes. Boil it with clear water for more than 20 minutes. Put it in the chicken belly to make the soup more delicious. If the chicken is cut here, put the mushroom on standby first. Boil the chicken first and boil the blood water. I don't make snow soaked bun. I'm used to pouring the soup out directly. Then wash it and add clear water and mushroom to make the soup. In this way, the soup is not greasy and the soup is clear.
Step2:This is a picture I used to cook. I didn't take a picture. This is a picture I took to show my mother.
Step3:This is the finished product. Less oil. The soup is not muddy.
Cooking tips:Warm tip. The best chicken in chicken soup is black chicken or little hen. It's better to keep it free of feed. This kind of muscle is chewy. The loose meat cooked by that kind of feed chicken is not delicious. If you don't like oil and have patience, you can make a snowy steamed bun. But you need to boil ginger slices together. You don't need to pour it out and wash it. I don't need ginger if it's upside down. There are skills in making delicious dishes.
