Mushroom Chicken Soup

Name: Mushroom Chicken Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Native chicken; 6 Agaricus blazei; 5 Shiitake Mushrooms; 5 Russula; A handful soy; 6 Red dates; A handful Cordyceps flower; 5 Hazel mushroom; salt salt; 1 tablespoon Cooking Wine

by Marinated Egg Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The weather these days is really like a roller coaster, it's hot and cold. The weather was too hot before, and I haven’t had any soup for a long time. Today, while it’s cooler, I bought a chicken to make a soup for nourishment. I put many kinds of mushrooms in today. The soup is delicious and nutritious! "

Mushroom Chicken Soup

1. Prepare 5 dried shiitake mushrooms.

2. Prepare 6 red dates.

3. Prepare 6 Agaricus blazei.

4. Prepare a small handful of Cordyceps flowers.

5. Prepare 5 red mushrooms.

6. Prepare 6 hazel mushrooms.

7. Prepare a handful of soybeans.

8. Put all the ingredients in a pot.

9. Soak it in clean water.

10. Half a local chicken is chopped into small pieces and cleaned.

11. A few pieces of ginger smashed flat.

12. Put a small amount of cooking oil in the pot, add the drained chicken and stir fry.

13. After the chicken has changed color, add a spoonful of cooking wine and some salt for the bottom taste.

14. Pour the chicken into the pressure cooker and put ginger on it.

15. Wash the soaked ingredients, remove the roots, and put them in the pressure cooker together.

16. Add appropriate amount of water and cook the soup according to the soup mode.

17. When the time is up, add some salt to adjust the taste.

18. Serve in a bowl and serve.

Tips:
Friends who are not in a hurry can use a casserole to cook the soup. After the high heat is boiled, turn to a low heat and cook it slowly for an hour. The taste is even better!