Name: Agaricus and Chestnut Stewed Chicken Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Native chicken; 5g Agaricus blazei; 250g chestnut; 5g Tea tree mushroom; 3g Polygonatum; 4 Winter bamboo shoots; 5g red lotus; 5g lily; Some Wolfberry; Some shallot; 5 slices ginger; Some salt; 0.5g Chicken Bouillon Powder; 1 tablespoon Cooking Wine; a little parsley

Agaricus and Chestnut Stewed Chicken Soup

by Moonlight's small kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

In the past few days, the climate in Yantai has been hot and cold, and the weather is also terribly dry. At this time, it is essential to make a little soup for the family to replenish moisture. Today, I use Agaricus blazei and tea tree mushrooms, plus chestnut, and the nutrition has doubled. Agaricus blazei contains a variety of active polysaccharides, and its composition is 5 times higher than that of Ganoderma lucidum. At present, it is known that more than 10 kinds of polysaccharides are found in the mycelium of Agaricus blazei. Using animal experiments to compare the effects of various polysaccharides shows that many of them have anti-tumor effects.

Agaricus and Chestnut Stewed Chicken Soup

1. First wash the chicken and chop it into small pieces with a knife.

2. Prepare all the seasonings for the stew.

3. Soak all the stew seasonings in water for about 15 minutes.

4. Peel the chestnut first, it doesn't matter if it is dirty.

5. Pour an appropriate amount of water into the pot, put the chestnuts in the pot, boil for about 2 minutes and turn off the heat. At this time, remove the chestnuts to drain the water and peel them again.

6. Rinse the chopped local chicken with tap water.

7. Pour an appropriate amount of water into the pot, add a spoonful of cooking wine, 2 slices of green onions and 3 slices of ginger to blanch the water, boil it over high heat and boil for 1 minute, remove and rinse.