Pork Stomach Chestnut Chicken Soup

Name: Pork Stomach Chestnut Chicken Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Grass Chicken; 100g chestnut; 50g Porcini; 200g Chicken blood; 3g salt; 2 pieces Garlic leaves; 5g Cooking Wine; 3 slices Sliced ginger

by Seven nine stars

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Autumn and winter are dry and easy to get angry, so you must drink more soup and water to nourish it.
Boil a pot of chicken broth, with pork stomach mushrooms, fresh and tender, chestnuts are tender and warm in an instant~

Ingredients

1/2 Grass Chicken
100g Chestnut
50g Porcini
200g Chicken Blood
3g Salt

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2 pieces Garlic Leaves
5g Cooking Wine

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3 slices Sliced Ginger

Pork Stomach Chestnut Chicken Soup

1. Cut fresh grass chicken into pieces and wash.

2. The chestnut is peeled in advance.

3. Put the chicken nuggets in clean water, boil, blanch, remove and wash.

4. Then put it in a pot, add an appropriate amount of water, add ginger slices and cooking wine.

5. After the high heat is boiled, turn to a low heat and simmer for 1 hour. If you are using an old hen, let it take longer.

6. Prepare the side dishes while stewing the chicken. Wash the chicken blood and cut into pieces.

7. Wash the pork stomach fungus and cut into small pieces.

8. Cut garlic leaves into small pieces.

9. When the chicken is soft and rotten, add the chestnuts and cook for another 5 minutes on low heat.

10. Pour in chicken blood.

11. Pour in the pork stomach mushrooms. Cook for another 5 minutes.

12. Add some salt to taste before serving.

13. Be sure to sprinkle with garlic leaves, which is fragrant.

Tips:
Don't cook chestnuts for too long, as they will break easily.
Porcini mushrooms can be boiled for up to 5 minutes. If it takes a long time, it will affect the taste and the nutrition will be greatly lost.