Cordyceps Double Fresh Chicken Soup

by sheery's mom

4.7 (1)
Favorite
1

Difficulty

Normal

Time

1h

Serving

2

My family rarely drinks chicken soup, because my husband has eaten the local chicken I brought back from my natal family, and never wants to eat the chicken sold in the vegetable market anymore. But my family’s is not too close, about 80 kilometers, usually. I don’t have time to go back, but Dad often calls us to go home and pick up chickens, but the little girl has to go to class on weekends, so I can’t live without it.
It was getting colder and my husband was always thinking about drinking soup, so I bought a boy chicken, put a lot of fresh ingredients in it, and stewed a pot full of soup, taking care of the two greedy cats. Without speaking, my husband yelled to save some soup for him to drink at night, but the bottom of the pot was drunk by the little girl! "

Cordyceps Double Fresh Chicken Soup

1. Clean up the boy chicken, wash away the blood and cut into pieces, soak the cordyceps, scallops, and bamboo shoots in warm water.

2. Put a small spoonful of oil in the pot to smooth the pot, add the green onion and ginger to stir up the fragrance.

3. Pour the chicken nuggets and stir fry.

4. After adding a teaspoon of cooking wine, stir the chicken nuggets until they change color.

5. Pour three bowls of water.

6. Cover the pot and bring it to a boil.

7. Pour the boiling soup slowly into the casserole.

8. Cover the pot and simmer in a casserole over medium-low heat for about half an hour.

9. Pour the soaked and washed scallops, cordyceps and bamboo shoots together.

10. Cover the pot and continue to simmer for about 40 minutes over low heat.

11. Add two teaspoons of salt and half a teaspoon of chicken essence to taste.

Tips:

1. Essence of chicken is optional.

2. Stir the chicken with oil, the soup will be whiter.

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