Enoki Mushroom and Kimchi Chicken Drumstick Soup

by Duoyun 3602

5.0 (1)

Favorite

4

Difficulty

Easy

Time

30m

Serving

2

Every time I follow Korean dramas, I can’t help swallowing my saliva when I see other people’s contented expressions when they eat kimchi. To understand the gluttony, I often keep a few packs of Korean kimchi in the refrigerator. When I want to eat it, I bring it to noodles and mix it. Rice, soup or stir-fry are all fine.

Ingredients

200g Enoki Mushroom
1 piece Chicken Leg
40g Kimchi
1 teaspoon Vegetable Oil
1/2 teaspoon Salt

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1 small piece Ginger

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Some Water

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Enoki Mushroom and Kimchi Chicken Drumstick Soup

1. Clean the chicken legs and make two openings on the surface with a knife, so that it is easy to cook and taste

2. Put the sliced ginger in the water to boil, put the chicken legs in the pot and take it out

3. Put the chicken legs in the casserole

4. Add appropriate amount of water, shredded ginger and cooking oil, bring to a boil, turn to low heat and cook for 20 minutes

5. When boiling the soup, remove the mycorrhiza and wash the enoki mushrooms, and shred the kimchi

6. Add kimchi to the pot

7. Then add enoki mushrooms and cook for another 10 minutes

8. Finally add some salt to taste

Tips:
Kimchi itself is salty, so add salt as appropriate at the end.

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