Mushroom Stewed Chicken Soup

Name: Mushroom Stewed Chicken Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: (1 piece) 850g Chickens; (Small) 20s Shiitake Mushrooms; 5g Wolfberry; 3 slices Sliced ginger; 5g Green onions; 7g Rice wine; 5g salt

by freesiaa-made

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

1. Choose a female chai chicken that is about 180 days old (this time I made the most expensive wolfberry chicken in history, but it is really fragrant, and the taste is not chai). Boy chickens and roosters are not suitable for soup. It is recommended to use old hens.
2. It is recommended to use dried shiitake mushrooms. After shiitake mushrooms are sun-dried or dried, the ribonucleic acid in them is more likely to be released during the cooking process, and it is easier to be hydrolyzed into guanylic acid, and guanylic acid is the main ingredient in shiitake mushrooms. Umami substance, its freshness is about dozens of times that of ordinary MSG. (From Baidu).
3. It is recommended to add salt to season the soup after boiling, otherwise the meat will be tighter.

Ingredients

(1 piece) 850g Chickens
(Small) 20s Shiitake Mushrooms
5g Wolfberry
3 slices Sliced Ginger
5g Green Onions
7g Rice Wine
5g Salt

Mushroom Stewed Chicken Soup

1. Slice the ginger, cut the green onion into sections, rinse the wolfberry and set aside.

2. Rinse the shiitake mushrooms with water and soak them in cold water for about 1 hour until they become soft.

3. Clean the hen and put it in a soup pot. (If the chicken is fat, you can remove the excess oil and blanch it in water before boiling.) Add the wolfberry, green onion, sliced ginger, and shiitake mushrooms, and pour the water for soaking shiitake mushrooms (soak shiitake mushrooms The water with scum on the bottom of the bowl is not needed).

4. Add rice wine, pour in the water that has submerged the ingredients. After the water is boiled, remove the foam on the surface and boil it on a low fire for about 2 hours.