Mushroom Chicken Soup

Mushroom Chicken Soup

1. Get all the materials ready.

2. After washing the ginger, pat a few times with the back of a knife. Soak the mushrooms in water.

3. Put the chopped chicken in a small basin and pour clean water. Let the blood of the chicken soak out.

4. Remove the chicken that has been soaked for a while, put it in a pot and add water to a boil.

5. When there is a little foam on the clear water, add a few drops of cooking wine.

6. Scoop out the foam with a small spoon and discard it.

7. Remove the cooked chicken, no soup.

8. Put the chicken in the casserole. Larger ones can be placed at the bottom.

9. Add water to the casserole. The water should be three or four fingers below the chicken. Too much or too little is not good. Do not add water to the soup while boiling the chicken soup, otherwise it will affect the deliciousness of the chicken soup.

10. Put the processed ginger in a casserole.

11. At this time, you can turn on the gas and adjust it to high fire.

12. Put the soaked shiitake mushrooms in a casserole.

13. Turn the gas to high heat and bring the chicken broth to a boil.

14. After the chicken soup is boiled, you can cover the lid and turn the heat to a slow cooker to keep it boiled. It can be eaten after 45 minutes.

Tips:

1. The chicken soup cooked in a casserole is used here. This chicken soup is the most delicious and has high nutritional value.
2. Please choose fresh ingredients for the chicken soup.