Mushroom Chicken Soup

Name: Mushroom Chicken Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 broiler; 8s Shiitake Mushrooms; 50g Daylily; 4 slices Sliced ginger; 1 shallot; 1 tablespoon salt; 1 tablespoon Oyster sauce; 2 tablespoons Very Fresh Soy Sauce

by Water pity

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Just after the heavy snow season, it is most suitable for replenishing the body. In the cold winter, not only pay attention to keeping warm when dressing, but also drink more soup to resist the cold winter. Speaking of soup, many ingredients are suitable for boiling soup. A variety of beef and mutton soups are good choices. Besides, chicken soup can't be more common. The taste of chicken is delicious and has a certain nourishing effect. The price is also It is more affordable than beef and lamb, so chicken soup has become the first choice. There are also many ways to make chicken soup. With different ingredients, the taste and nourishing effect of the soup will not be the same. Today, I will share with you a mushroom chicken soup. Simple ingredients are not difficult. Anyone who knows how to cook can make it. The chicken is pressure-cooked in a 60kpa pressure cooker, mixed with the aroma of shiitake mushrooms, the soup is very delicious, and the aroma comes out from the pot, it feels amazing!

Ingredients

1 Broiler
8s Shiitake Mushrooms
50g Daylily
4 slices Sliced Ginger
1 Shallot

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1 tablespoon Salt

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1 tablespoon Oyster Sauce

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2 tablespoons Very Fresh Soy Sauce

Mushroom Chicken Soup

1. The first step is to prepare the ingredients, and of course there is a pressure cooker. If you use a pressure cooker for the stew, it is best to choose this style.

2. Cut off the roots of fresh shiitake mushrooms and scald them with hot water.

3. Soak the day lily in cold water for a few minutes.

4. Then put the cleaned chicken, shiitake mushrooms, and day lily into the pot together, and add water to cover all the ingredients.

5. Then add sliced ginger, green onion, oyster sauce, and very fresh soy sauce.

6. Cover the pot and start the fire.

7. Before starting the fire, be sure to check the lid and turn the knob to the closed state.

8. Select the air valve at level 1, 60kpa, then boil on high heat, and select medium and small fire for half an hour.

9. Do not open the lid immediately after turning off the fire. Use the residual pressure to continue cooking. The pressure in the pot will gradually decrease until the indicator cap automatically falls. When the cooking is over, turn the knob to the position shown in the figure.

10. Then twist open the lid.

11. Sprinkle a spoonful of salt while it's hot.

12. Our mushroom chicken soup is complete, the chicken is soft and rotten, and the soup is thick and delicious.

Tips:
1. The method of this soup is simple, the ingredients are best to choose fresh, and do not add too many ingredients.
2. The chicken soup made by the pressure cooker is very rich in taste. Pay attention to the good use method and don't worry about safety.