Chinese Food
Stewed chicken soup with mushroom
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1. Choose the mother Chai chicken of about 180 days (this time, I made the most expensive Chinese wolfberry chicken in the history. But it's really fragrant. The taste is not Chai. You can search TB - tuanbolong Chinese wolfberry chicken). The baby chicken and the rooster are not suitable for soup making. It's recommended to use the old hen. 2. It is suggested to use dried Lentinus edodes, which are dried or dried in the sun. The ribonucleic acid in the Lentinus edodes is more easily released in the cooking process and hydrolyzed to guanosine acid. Guanosine acid is the main flavor substance in the Lentinus edodes, and its freshness is about dozens of times that of common monosodium glutamate. (from Baidu). 3. It is recommended to add salt to taste the soup after it is cooked. Otherwise, the meat will be tight after cooking.
Cooking ingredients
Cooking Steps
Step1:Sliced ginger, sliced scallion and sliced medlar. Rinse and set aside.
Step2:Rinse the mushrooms with water. Soak in cold water for about 1 hour until soft.
Step3:Clean the hen and put it into the soup pot. (if the chicken is fat, remove the extra grease. Blanch the water and then boil it.) Add medlar, scallion, ginger and mushroom. Pour in the water (not the water with dregs at the bottom of the mushroom bowl).
Step4:Add yellow rice wine. Pour in the water that has submerged the ingredients. When the water is boiled, remove the froth on the surface. Cook in a small heat for about 2 hours.
Step5:Add some salt to taste after leaving the pot.
Cooking tips:There are skills in making delicious dishes.
