Hazel Mushroom and Carrot Chicken Soup

Hazel Mushroom and Carrot Chicken Soup

1. First prepare all the ingredients.

2. After rinsing the hazel mushrooms repeatedly, soak them in clean water for half an hour. Do not pour the water used to soak the hazel mushrooms, save them for soup.

3. Wash the carrots and cut them into hob pieces.

4. Wash the chicken thighs and chop them into pieces with a knife.

5. Wash the chicken thighs and chop them into pieces with a knife.

6. After the fire is boiled, after skimming the blood foam.

7. Seeing that the blood of the chicken nuggets is gone, take out the cold water and drain it for later use.

8. After rinsing the pot, pour the pure Yue water again, add the blanched chicken pieces, and add the scallions and ginger slices.

9. Then add the seasoning for the stewed chicken seasoning, and finally pour the hazel mushrooms and the hazel mushrooms into the casserole together.

10. Cover the pot and boil over high heat. Turn to low heat and simmer slowly for 1 hour.

11. Add the diced carrots at this time.

12. Bring to a boil and continue to simmer on medium heat for 20 minutes.

13. Add some salt to taste.

14. Bring to a boil over high heat, sprinkle a little wolfberry and coriander to turn off the heat.

Tips:

The water used when soaking hazel mushrooms does not need to be poured out, so that the soup tastes better after soaking.