Mushroom Chicken Soup

Mushroom Chicken Soup

1. Prepare the ingredients, a bowl of chicken nuggets, a hericium, a handful of mushrooms, and a piece of ginger and slice it later.

2. Soak hair hericium and golden mushroom. The mushrooms are easier to soak. Soak them in warm water at about 30 degrees for about half an hour until the cap is soft. The hericium is more troublesome to soak. The traditional method requires steaming. Here is the lazy method. Wash and soak. Two hours.

3. Soak the chicken nuggets for ten minutes to remove the blood.

4. Boil in a pot on clear water, remove the floating powder, and wash the chicken nuggets after cooling slightly.

5. Move to a casserole, put mushrooms and ginger slices.

6. Soak the mushrooms in the water to remove impurities, pour it into a casserole, and add an appropriate amount of water until it is eight or nine minutes full.

7. Turn the high heat to a low heat, and cook for about two hours, and the fragrance of the chicken will diffuse.

8. Sprinkle appropriate amount of salt out of the pot, or sprinkle salt in the pot and boil it for about 20 minutes to serve.

Tips:

1: When using a casserole, the heat will be a high heat and turn to a low heat to slow cooker, which will give you a good taste.
2: The hericium must be soaked until there is no hard core inside, because the soup is cooked in a lazy way, and it is sent while boiling.