Bamboo Sun Chicken Soup

Name: Bamboo Sun Chicken Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g chicken; 6 Dictyophora; 15g Cordyceps flower; 2 pcs Red dates; Some Wolfberry; 1 tablespoon salt; 1 tablespoon Cooking Wine; Some ginger

by Hua Ning Yuyan

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Bamboo fungus is rich in protein, fat, vitamins and 16 kinds of amino acids, which is a good nourishing product. Bamboo fungus also contains cellulose, which can absorb oil, especially for people who lose weight. It also has a digestive effect, and it is low in calories and fat. People who lose weight recently can choose to eat more.
The nutritious value of bamboo fungus is very high. It is generally used to make more soup. Its color is white, delicious, and the taste is crisp and soft. The soup is particularly delicious, and there is no need to add too many seasonings when making the soup. Very simple, I used it to make bamboo fungus chicken soup very delicious, let's take a look at the specific method!

Ingredients

500g Chicken
6 Dictyophora
15g Cordyceps Flower
2 pcs Red Dates
Some Wolfberry
1 tablespoon Salt
1 tablespoon Cooking Wine
Some Ginger

Bamboo Sun Chicken Soup

1. First prepare all the ingredients, I put some cordyceps flowers, the soup of the cordyceps flowers is also very good, and the nutritional value is also high.

2. I bought dried cordyceps flowers, so I need to soak in water in advance

3. Soak the bamboo shoots in light salt water for 10 minutes, soak them completely.

4. Cut off the umbrella skirt on the bamboo fungus, as well as the roots. The umbrella skirt will have a smell, so you must remove it when you eat it.

5. Cut the bamboo fungus into small pieces about 4 cm long for use.

6. Clean the chicken, then blanch it with water to remove the blood foam inside, add a few slices of ginger and a spoonful of cooking wine to remove the smell.

7. Put the blanched chicken in a casserole, pour the wolfberry and red dates.

8. Put in the soaked Cordyceps flower, add appropriate amount of water, do not put the bamboo fungus, and then start to cook for 40 minutes, after the water is boiled, turn to a low heat and slowly boil, the longer the time, the better the soup.