Bamboo Sun Yam Chicken Soup
by Rimy
Favorite
Difficulty
Easy
Time
1h
Serving
4
Dictyophora yam and chicken
1. Wash the chicken, add cooking wine, ginger, and pepper to marinate for 10 minutes. Cut the yam into sections. After the bamboo fungus is soaked, remove the pedicle of the head and the skirt of the tail (to prevent the staleness), leaving only the middle section, tear it into two sections, and soak in water.
2. Put the marinated chicken (along with old ginger and Chinese pepper), processed yam and bamboo fungus into the pressure cooker, and then sprinkle the washed wolfberry.
3. Choose the chicken/duck stall and start the soup.
4. After the stewing is over, add appropriate amount of salt, and it is ready to eat.
Tips:Dictyophora should be cleaned, and only the middle section should be kept. Otherwise there will be a dull smell.
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