Maitake Mushroom Stewed Chicken Soup

Name: Maitake Mushroom Stewed Chicken Soup
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1/2 Three Yellow Chicken; 80g Grifola frondosa (dry); 1/2 root carrot; Some Broccoli; 2 stages shallot; 1 small piece ginger; 1 Bay leaf; 7 capsules pepper; 1 Astragalus; 1g White pepper; 1 tbsp White wine; 1 tbsp White vinegar; Some salt

by Mom Nini

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

The stewed chicken soup with Grifola frondosa is particularly delicious, and it also contains astragalus, which is nutritious and delicious.

Maitake Mushroom Stewed Chicken Soup

1. Three yellow chicken wash to remove the chicken fat and chicken butt

Maitake Mushroom Stewed Chicken Soup recipe

2. Rinse the Grifola frondosa with warm water

3. Carrot slices and broccoli washed and broken into small flowers

4. Sliced green onion, sliced ginger, 1 slice of sesame oil, 7 peppercorns, 1 slice of astragalus

5. Boil the chicken in a cold water pot and remove it (at the same time add water in a clay pot to boil)

6. Put the blanched chicken in a clay pot with boiling water, pour in the spices, white pepper, white wine, white vinegar and boil for 10 minutes, then turn to medium-low heat and cover.

7. Open the lid halfway to remove the chicken fat

8. After the chicken is soft and rotten, add Grifola frondosa and salt and continue to boil for 15 minutes

9. Finally, add carrots and broccoli to boil, then turn off the heat and eat.

Tips:
Add enough water for the chicken stew at one time. If you want to add water halfway, you must add boiling water, so that the stewed chicken soup will be delicious.