Old Hen Stewed Bamboo Fungus

Name: Old Hen Stewed Bamboo Fungus
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/4 only Silkie; Count Wolfberry; A teaspoon Shaoxing rice wine; Some salt; 10g Dried bamboo fungus; A few Dried Red Dates; A large piece ginger

by Lingling

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Chicken soup with bamboo fungus, you don’t need other side dishes at all. When you come with a bowl of rice, you just have the soup. It is fresh enough to swallow your tongue. It is also one of the winter warm soups. The nutritious value of bamboo fungus is high. Ok,"

Ingredients

1/4 only Silkie
Count Wolfberry
A teaspoon Shaoxing Rice Wine
Some Salt

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10g Dried Bamboo Fungus
A few Dried Red Dates
A large piece Ginger

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Old Hen Stewed Bamboo Fungus

1. Cut the chicken into pieces, wash,

2. Pour into the pot,

3. Add water and patted ginger, (the amount of water cannot exceed 2/3 of the pot at most. I use a cast iron pot, which can prevent the loss of water to the greatest extent. If the casserole is cooked, the soup will be less.)

4. Boil for about 10 minutes, and start frothing, (this is not blanched, it tastes better, but frothing is needed)

5. After beating all the foam, add 4 or 5 peppers (to remove the fishy), a few dried wolfberries and red dates, and a teaspoon of Shaoxing rice wine.

6. Cover the lid and cook for 2 hours on medium and low heat (the cast iron pot does not need to be heated on high heat, and its thermal conductivity is very good. It is enough to cook on medium and low heat),