Sea Cucumber Soup
1.
Soak the liao ginseng and shiitake mushrooms for more than 30 minutes, and clean the chicken breasts.
2.
Cut the chicken breast into slices.
3.
Cut the green onion, ginger and garlic into slices.
4.
Shredded shiitake mushrooms
5.
Liao ginseng is also cut into silk.
6.
Heat oil in a pan and sauté the onion, ginger, and garlic until fragrant.
7.
Stir fry the chicken breast.
8.
Add 1 tablespoon of salt, chicken essence and rice wine and stir fry until they are broken.
9.
Pour the fried chicken breast into a casserole.
10.
Add enough boiling water to boil.
11.
After the high heat is boiled, remove the lid and continue to add 1 tablespoon of salt, chicken essence and rice wine.
12.
Add shredded shiitake mushrooms and continue to boil over high heat.
13.
After boiling, turn to low heat.
14.
Turn to low heat and simmer for 1 hour.
15.
Liao ginseng is easy to cook, so add it last.
16.
Turn to high heat and boil for three minutes.
17.
A pot of mushroom, chicken and sea cucumber soup is out of the pot.
Tips:
Apart from being fresh, the sea cucumber itself has no taste, so use chicken breast to burn it into a broth to increase the meat flavor. Add shiitake mushrooms to increase the freshness, and the taste of this pot of sea cucumber soup will come out.
