1. Pick and wash one local chicken, soak in clean water for half an hour to remove blood. In addition, pick and wash pine mushrooms and perilla.
2. Add chicken nuggets and cold water to the pot. After the high heat is boiled, blanch for 5 minutes, then remove.
3. Add cold water to the casserole, add the blanched chicken nuggets, and bring to a boil over high heat.
4. Add pine mushrooms, perilla and all other ingredients to the casserole, turn to a medium-low heat again, cover and simmer for 1 hour.
5. The soup is thick and ready to be served.
6. Don’t keep the soup too dry, keep the chicken soup for drinking
Tips:Perilla can be completely omitted, it is leftover from making fish, and put it in easily. Another reason for leaving the chicken broth is that it can be used as a noodle stew. The fragrant chicken broth mixed with noodles is very delicious.
