Chinese Food
Stewed chicken soup with mushrooms and bamboo shoots
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Because we can't buy whole chicken in Japan, we use chicken leg meat. But in my opinion, it's convenient to use leg meat only, and it won't produce waste parts (I'm sure not everyone will eat a chicken). So it's quite an economic and delicious choice to use leg meat only
Cooking ingredients
Cooking Steps
Step1:Peel the shoots. Cut off the hard parts. Slice. Take the mushroom and break it into small pieces. I use fresh shiitake mushroom. Please send dried shiitake mushroom with water first. Skin and bone chicken leg. Cut into pieces. By the way, soak in medlar and red dates.
Step2:Blanch the slices of bamboo shoots and mushrooms in the boiling water one by one. (be careful not to blanch them together). During this period, cut the tender tofu into pieces and soak it in the light salt water.
Step3:Put the processed chicken into the boiling water until the froth comes out. Take out the chicken and wash it. Put it into the stew pot.
Step4:Cut three or four pieces of ginger. A small piece of green onion. The red dates just washed. Put the blanched mushrooms into the stew. Add some cold water and bring to a boil.
Step5:Add the slices of bamboo shoots and tofu into the pot. Turn the heat to simmer. Time to master. Suggest more than an hour and a half.
Step6:Before leaving the pot, add the soaked wolfberry, season with salt, cover the pot and stew for about 10 minutes before leaving the countr
Cooking tips:Cut off the skin of the chicken to make the soup less greasy. Blanching the chicken with boiling water can keep it tender and smooth, and avoid the meat becoming firewood. There are skills in making delicious dishes.
