Bamboo Fungus Chicken Soup

Name: Bamboo Fungus Chicken Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 pieces Dictyophora; 1 Chicken thigh; 3g salt; 5g Green onions; 3g ginger; Some Chives; Some Wolfberry; 2 tbsp Cooking Wine

by Little Ai Chef

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Dictyophora is a cryptographic fungus that parasitizes on the roots of withered bamboo. The nutritional value of bamboo fungus is very high. It contains particularly rich amino acids, vitamins and inorganic salts. It has a particularly good nourishing effect on the body, can make the body and mind stronger, and can also nourish the brain and calm the mind. At the same time, bamboo fungus also contains other nutrients needed by the body, which can improve resistance and immunity. "

Ingredients

5 pieces Dictyophora
1 Chicken Thigh
3g Salt

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5g Green Onions
3g Ginger

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Some Chives
Some Wolfberry
2 tbsp Cooking Wine

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Bamboo Fungus Chicken Soup

1. Prepare materials.

2. Soak the dried bamboo fungus in light salt water for 5 minutes.

3. Add water to the pot, add ginger, green onions, and cooking wine to blanch the cleaned chicken legs.

4. Slice the winter melon for later use.

5. Cut off the white circle at the root of the bamboo fungus.

6. Cut the bamboo fungus into sections.

7. Add water and salt to the boiling pot to blanch the bamboo fungus.

8. Add water, sliced ginger and green onion to the Jiuyang Iron Axe Rice Cooker.

9. Put in the blanched chicken drumsticks.

10. Cover the pot and choose soup.

11. Wash the wolfberry with clean water.

12. Finely chop chives.

13. When there are 20 minutes left, open the lid of the Jiuyang Iron Axe, put in the blanched bamboo fungus and winter melon, close the lid and continue cooking the soup.

14. Finally, add salt and pre-soaked wolfberry and continue to boil for 5 minutes. Sprinkle with chopped green onion when drinking.

Tips:
1. It is best to soak bamboo fungus in light salt water, and then blanch it to remove the strange smell of bamboo fungus.

2. Be sure to cut off the white circle at the root when handling bamboo fungus, so that it tastes more delicious.