Chicken Mushroom Soup

Name: Chicken Mushroom Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1/2 Native chicken; 1 piece Dried shiitake mushrooms; (Dry) 1 hand Agaricus blazei; (Dry) moderate amount Tea tree mushroom; 5g salt; 5g ginger

by Sky Blue 1761

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Although spring is beginning, the weather is particularly cold. Looking at the down jackets all over the street, I wondered if I remembered the time wrong. . It is indeed February, it is indeed spring, and it is indeed only 6 degrees. Mom said that this is freezing the buds, and after this period of freezing, it will be warm. Looking at the cold weather, I wanted to drink a bowl of hot chicken soup, held it in my palm, and drank it in my mouth.

Ingredients

1/2 Native Chicken
1 piece Dried Shiitake Mushrooms
(Dry) 1 hand Agaricus Blazei
(Dry) moderate amount Tea Tree Mushroom
5g Salt
5g Ginger

Chicken Mushroom Soup

1. Bacteria, take appropriate amount of each

2. Soak in clean water for 20 minutes and wash to remove dust. Add some water to soak for 1 night

3. Divide the local chicken into pieces, add a few slices of ginger and blanch it in water

4. Soak the fungus, pinch off the water, and cut the tea tree mushroom into sections

5. Don't pour the bubble soup, let it sit for 20 minutes

6. Strain in a pot

7. Add chicken nuggets

8. Bring the fire to a boil, turn to a small fire and cook for 1 hour

9. Add the bacteria, and boil the salt for another 2 hours

10. The finished product has four bowls of soup. . :)

Tips:
Do not use the water for the first time to bubble the bacteria. When you take the bacteria water into the pot, pay attention to the impurities that sink to the bottom of the pot.