Crab Mushroom Stewed Chicken

Crab Mushroom Stewed Chicken

1. Main ingredients: 500 grams of crab-flavored mushrooms, half a local chicken. Accessories: salt, ginger, 10 grams of cooking wine, 20 grams of wolfberry

2. Wash and cut the fresh local chicken. Some people like to stew a whole chicken directly. I am not used to it. So far, I have never boiled a whole chicken, boil it in a pot under cold water, add the cooking wine and take it out. Wash away blood foam

3. Remove the stems of the crab-flavored mushrooms, soak them in light salt water, and wash them several times to make them clean. I like to stew one piece directly, you like to have a smaller one, you can cut into two pieces, and slice ginger

4. Add chicken nuggets and ginger slices into a rice cooker pressure cooker

5. Then add water, you can add more if you like to drink the soup, the rice cooker stews the soup, generally not much water is lost

6. Close the lid of the rice cooker, plug in the power source, and start the "Stew" mode; the system default time is 50 minutes, if you want to increase or decrease the time, you can set it manually

7. Let’s get out of the pressure halfway through, add crab-flavored mushrooms in

8. When the time is up, add salt and goji berries, stir well, and simmer for a few minutes before serving.

9. The cooked chicken has the delicious aroma of crab-flavored mushrooms, soft and delicious, nutritious and delicious, and the whole family loves it. Stewed in such a pot of chicken soup in winter, it is nourishing and delicious, and can be eaten by the whole family, so you are not afraid to go out.

Tips:

1. Fresh local chicken is fresh and delicious when it comes out, don’t cut too much, it can reduce the time of stewing
2. Choose lotus roots that are glutinous, so that they are delicious when stewed, and the glutinous ones are soft