Name: Mushroom Chicken Soup
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 200g chicken soup; 1 piece Chicken leg; 1 Pork belly mushroom; 2s Mushrooms (fresh mushrooms); 2s Shiitake Mushrooms; 1 Dictyophora; 1 straw mushroom; 3 pcs Wolfberry; 1 ginger; 2 short sections Chives; 1g Refined salt

Mushroom Chicken Soup

by Tail's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

The weather in the south has turned cooler in late autumn, and the north is probably getting colder. If I have time, I will be happy to cook a pot of soup slowly at home and share it with my family. Today I made mushroom stewed chicken soup, which is very homely and simple, but simple but delicious.
Tonic in late autumn and early winter, chicken soup is a good choice: high nutritional value, and very delicious, adding several kinds of mushrooms, it is fresh and fresh, the final wolfberry can not only increase nutrition, but also make the color more beautiful. The chicken soup is boiled with native chicken for 4 or 5 hours in advance. Fresh mushrooms are the best, but I prefer to use dried mushrooms for soaking shiitake mushrooms because it has a stronger aroma than fresh shiitake mushrooms.

Mushroom Chicken Soup

1. Chicken broth simmered in advance

2. Rinse all mushrooms. Remove the handle of pork belly mushroom and tear the flesh into strips; cut the round mushrooms in half; remove the fungus skirt of bamboo fungus and cut the stem into long sections; remove the stalk of the shiitake mushrooms and cut the straw mushrooms in half; cut the chicken legs and mushrooms in half, steaming Arrange in the cup, add sliced ginger and shallots

3. Add appropriate amount of salt, (you can add a little pepper), add the clear chicken broth to the cup

4. Cover the steaming cup, steam for about 30 minutes, add the soaked goji berries

Tips:
1. This dish is extremely simple, there are no skills to speak of, the only difficulty lies in the preparation of clear chicken soup.
2. The preparation method of clear chicken soup: chop the native chicken into large pieces, put it in a pot of cold water and boil it, add another soup pot and add water to boil it. Remove the chicken pieces and wash them with hot water, put them in the soup pot and add the ginger pieces. After the onion is boiled, remove the scum, boil on high heat for 30 minutes, then turn to low heat and simmer until the chicken is tender (simmered for 7 hours) The above is best). At this time, the soup is clear, with golden chicken fat floating on the surface, and the chicken soup is complete.