Matsutake Chicken Soup

Name: Matsutake Chicken Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Chicken feet; 1 Chicken heart; 2 pcs Chicken loin; Liver of a chicken Chicken liver; 1 Chicken head; 5 pieces Red dates; A paragraph Yam; 5 Matsutake; (Bubble hair) half a flower Tremella; 2 pieces Ribs; Some Refined salt; Spoonful Cooking Wine; 2 stages shallot; one slice ginger

by Green olives

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Mothers have to drink soup, and if they insist on drinking soup, there is milk. A chicken is too big to eat in several portions. Today’s is all leftovers, no chicken, just for the soup! However, jujube for qi and blood, yam for nourishing the kidney, and white fungus for nourishing the lungs, because autumn is dry. The nutrition of this soup is fine too! "

Matsutake Chicken Soup

1. This is the leftovers of a free-range chicken, and two spare ribs. It is best to soak in clean water for half an hour to remove the blood and wash it.

2. Blanch the water, remove the bleeding foam and remove it.

3. Clean with warm water

4. Wash the matsutake and make it soft with boiling water.

5. Fill the casserole with enough water, overflow the water, heat the ribs, chicken feet, chicken heads, green onions, ginger slices, add cooking wine, and add matsutake mushrooms.

6. Pour the water of soaking matsutake slowly, and discard the remaining impurities.

7. White fungus tear small flowers

8. After the lid is turned on, let it cook on low heat and cook slowly. Put the yam, jujube, white fungus, heart, liver, and chicken kidney into a seasoning with salt and cook for about an hour.