Mushroom Chestnut Chicken Soup

Name: Mushroom Chestnut Chicken Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Chickens; 5g salt; 10g shallot; 10g ginger; 5ml sesame oil; 50g Dried mushrooms; 50g Chestnut kernel

by Flute

4.7 (1)

Favorite

3

Difficulty

Easy

Time

2h

Serving

3

But it’s a cold winter, and it’s the most nourishing soup~~ Hand chop a stocking oh oh, add sweet chestnut kernels, dried mushrooms, and boil a pot of beautiful soup, except for salt, without any other seasonings, it’s the ingredients themselves It’s delicious, even my little girl drank a whole bowl. The love for my family lies in daily life and every meal.

Ingredients

Mushroom Chestnut Chicken Soup

1. Remove the internal organs of the chicken and clean it up

2. Chopped into small pieces

3. Boil several times with hot water to remove blood and impurities

4. Clean the mushrooms, slice ginger and green onion into sections

5. Put the chicken in the rice cooker

6. Add green onion, ginger, chestnuts, mushrooms

7. Add water to soak the ingredients

8. Use the soup function of Midea rice cooker

9. When the time is up, cut off the power, add salt, and add a little sesame oil.

Tips:
1. The chicken must be blanched several times with boiling water to remove blood and impurities, so that the stewed soup tastes good
2. Except for salt, no extra seasonings are used here, which is the delicious taste of the ingredients themselves
3. Use the soup function of Midea's rice cooker, boil on low heat, and the soup is mellow and delicious