1. Prepare a green bird chicken (only half the amount is actually used after the water is boiled)
2. Chop the chicken into small pieces, put it in cold water and boil, remove the chicken pieces, and rinse them out to remove blood foam.
3. Put the chicken nuggets (I only used half the amount), the soaked Hericium edodes, flower mushrooms, and shiitake mushrooms into the steamer, add two slices of astragalus, six slices of ginger, appropriate cooking wine, salt, and pepper.
4. Add appropriate amount of water, not overfilled, water vapor will fall in during the steaming process.
5. Prepare a larger steamer and add water, put the steamer into the steamer and steam for 30-45 minutes (time after the water in the steamer is boiled).
6. Add some coriander at the end, and the fragrant steam pot chicken is OK. The chicken is tender and smooth, the fungus is delicious, and the soup is mellow and nourishing.
Tips:If there is no Hericium and Flower Mushroom, you can replace it with Pleurotus eryngii, just add a few shiitake mushrooms to enhance the flavor. The taste of the fungus is already very delicious, so there is no need to put MSG chicken essence or the like.
