Chinese Food
Stewed chicken soup with mushroom
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The soup is clear and tastes strong. It's bright but not greasy. It's the most suitable bowl when it's cold. It's warm.
Cooking ingredients
Cooking Steps
Step1:Soak up the mushrooms in advance (it's easier to add some baking soda to the mushrooms, and the impurities in them are easy to fall off). After soaking, knead and drain the water.
Step2:Boil the water before frying the chicke
Step3:Extract the chicken oil and take it ou
Step4:Add ginger slices, mushroom and stir fry over low hea
Step5:Pour in chicken pieces and stir fry all the time. Stir dry the wate
Step6:Stir fry until there is only oil left in the pot. Cook in a little cooking wine (take away the fishy smell) and continue to stir fry for a while, and then stir fry
Step7:Pour the fried chicken into the boiling water sand pot. Boil it again. Skim the froth
Step8:Put some dates. Turn to low heat and simmer slowl
Step9:Cover and simmer for about two hours, then add some salt, MSG and chicken essence. Continue simmering for half an hour
Step10:The fragrant chicken soup is OK.
Cooking tips:The chicken needs to be washed to make the soup clearer. According to the chicken's tenderness, the stewing time can be determined. Red dates can be added according to personal preference, but not me. This is four chicken soup, so it seems that there are some skills to make more delicious dishes.
