Red Mushroom Chicken Soup

Name: Red Mushroom Chicken Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Old hen; 10s Rhodobacter; 50g ginger; Some salt; Some White wine

by Satine

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I turned out a pack of red mushrooms brought from my hometown in Teng County today from the cabinet. They are all natural red mushrooms that are wild in the deep mountains of chess. I have liked drinking them since I was a child. The red fungus has the functions of nourishing yin and blood, nourishing the skin, dehumidifying, etc. It is accompanied by the bright red and sweet flavor of the soup from the old hen. "

Ingredients

1/2 Old Hen
10s Rhodobacter
50g Ginger
Some Salt
Some White Wine

Red Mushroom Chicken Soup

1. Cut the chicken into small pieces, wash off the blood, and set aside.

2. Cut off the bottom tail of the dried red fungus, and wash off the sand on the umbrella surface. The first action should be faster. In addition, take a bowl of water, put the red fungus torn in half in a bowl and soak it. This bowl of water can be added together when the soup is boiled.

3. Wash the ginger and pat, then slice it.

4. Put water in a casserole, add sliced ginger, boil, add chicken and a small spoon of white wine, boil over high heat to remove the floating powder, boil for ten minutes, add the red fungus, turn to low heat, cover and simmer slowly.

5. After an hour, the soup will boil to half dry. Use a small spoon to skim off the chicken fat and add salt to taste.

6. Drink the soup while it is hot, the chicken is fresh and sweet, and you can prepare a small saucer for dipping the chicken, so as to avoid the soup being too salty for the chicken to taste.

Tips:
I usually cook fresh chicken soup directly. If it is not very fresh chicken or duck ribs and other bloody meats, first blanch it in water and wash it and then cool the pot under the water again. The soup will be boiled. Will be cleaner and fresher.