Black Chicken and Mushroom Soup

Name: Black Chicken and Mushroom Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Black-bone chicken; Some Pleurotus ostreatus; Some Astragalus; Some Red dates; Some Wolfberry; Some ginger; Some Cooking Wine; Some salt

by Gray-Chan

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

1. From the perspective of nutritional value, the nutrition of black-bone chicken is much higher than that of ordinary chicken, and the taste is very tender.
2. All kinds of mushrooms themselves are anti-aging standing foods, especially in autumn, which are very suitable for warming and tonic
3. The medicinal use of Astragalus has a history of more than 2,000 years. It has the functions of enhancing the immune function of the body, protecting the liver, diuresis, anti-aging, anti-stress, lowering blood pressure and a wide range of antibacterial effects. However, it is necessary to abstain from taking evidences such as the manifestation of the exuberance of the real evil, the stagnation of qi and dampness, the stagnation of food, the initial onset of carbuncle or the prosperous heat toxin after the ulcer, as well as the yin deficiency and yang hyperactivity.
4. Lycium barbarum is rich in carotene, multiple vitamins, calcium, iron and other essential nutrients for healthy eyes.” In the treatment of liver blood insufficiency and kidney yin deficiency caused by fainting and night blindness, medlars are often used by physicians in the past.
5. The effect of red dates to nourish blood. This soup has a therapeutic effect on qi deficiency, fatigue, frailty, and malnutrition.

Ingredients

Black Chicken and Mushroom Soup

1. Wash half of the black-bone chicken, cut into small pieces, and put it in the rice cooker (I am in the dormitory and have limited kitchen utensils, so I choose the rice cooker to cook soup, which is simple and convenient), and add 3/2 pot of water. A small piece of ginger, peeled and sliced, put it in the pot, add an appropriate amount of cooking wine, cover the rice cooker, and select the soup function (you can also choose the cooking function if you don’t have the soup function).

2. The soup is boiling, and white smoke comes out from the vent of the rice cooker, open the lid, remove the floating oil, add the prepared astragalus, red dates, and wolfberry, and cook for another five minutes (without covering the lid)

3. After five minutes, add the prepared oyster mushrooms (large oyster mushrooms can be torn into small pieces by hand in advance and rinse with water), and cook for 30-45 minutes (without covering the lid)

4. After 30-45 minutes, manually adjust the rice cooker to a warm state, add an appropriate amount of salt, and stir well to taste