Chicken Soup with Bamboo Fungus and Corn

Name: Chicken Soup with Bamboo Fungus and Corn
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1/2 Native chicken; 1 corn; Some Dictyophora; piece ginger; a little Wolfberry; a little salt

by Yaoyao Original Food Class

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

Chicken stew should choose hens. Roosters are generally used for stir-frying and braising. If you choose the right chicken, the chicken soup will be half the success. Secondly, when stewing chicken soup, should we blanch the water first? The chicken is blanched in advance in order to force out the dirt and blood in the chicken, so that the stewed chicken soup will look more refreshing and will have no peculiar smell. If it is an old hen raised in the country, the quality will be very good. There is no need for blanching. The blanching process will more or less blanch some of the fat in the chicken. There is no oil when the soup is stewed, and the taste of the soup will not be fresh, but now the chickens on the market are basically fed some feed If you want to eat with peace of mind, it’s better to blanch the water, and then sauté the fried chicken with oil first. The chicken soup produced in this way is comparable to the chicken soup.

Ingredients

1/2 Native Chicken
1 Corn
Some Dictyophora
piece Ginger
a little Wolfberry
a little Salt

Chicken Soup with Bamboo Fungus and Corn

1. Soak the bamboo fungus in light salt water for about half an hour in advance, and change the water several times in the middle. Use cold water instead of boiling water.

Chicken Soup with Bamboo Fungus and Corn recipe

2. After soaking the bamboo fungus, remove the bamboo clothes, pinch off the white circle at the bottom, and clean it repeatedly, so that the processed bamboo fungus will have no strange smell.

3. Wash half a hen and blanch it for later use. When blanching, put the chicken nuggets, ginger slices, and cold water into the pot. When the water is boiled, turn off the heat immediately, remove the chicken nuggets and rinse again.

4. Add a proper amount of oil to the wok to heat up, then add the chicken nuggets, and the shredded ginger until fragrant.

5. Change the sauteed chicken nuggets into a saucepan, add an appropriate amount of water to submerge the chicken nuggets, and boil on high heat. After the water is boiled, boil on high heat for ten minutes, then turn to low heat and simmer for one hour.

6. When the chicken broth is about to simmer, prepare a corn and cut it into small pieces.

7. Simmer the chicken broth on a low fire for an hour, then add the corn and bamboo fungus, and continue to simmer for another 15 minutes.

8. Finally, sprinkle in an appropriate amount of salt to taste, add the wolfberry and stir well.

Tips:
The ingredients in the chicken soup can be replaced according to your family's taste, for example, corn and bamboo fungus can be replaced with dried shiitake mushrooms, codonopsis, red dates, etc.;

When stewing chicken soup, do not use too many seasonings, especially avoid using spices such as cinnamon and star anise. The chicken soup should be original to be delicious.