Simmered Chicken Soup with Yam and Mushrooms

Name: Simmered Chicken Soup with Yam and Mushrooms
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Yam; 1 piece Pleurotus eryngii; 1 box Xiuzhen Mushroom; 30g Black Fungus; 15 capsules Wolfberry

by Pyrotechnic room

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

The temperature has cooled down, and a pot of hot soup should be prepared on the table to keep everyone warm. The fragrant and mellow local chicken soup has always been the most popular natural tonic soup in winter. Drink a bowl, hot, delicious and warm in my heart. . .

Ingredients

300g Yam
1 piece Pleurotus Eryngii
1 box Xiuzhen Mushroom
30g Black Fungus
15 capsules Wolfberry

Simmered Chicken Soup with Yam and Mushrooms

1. Remove the head and tail of half a local chicken, rinse the inner cavity, cut into large pieces, pat the old ginger loosely, put them in a casserole together, pour in enough cold water at one time (without the chicken body)

2. Bring to a boil on high heat first, skim the surface foam, then turn to simmer, cover and simmer for about 1 and a half hours, until the chicken can be easily pierced through with chopsticks

Simmered Chicken Soup with Yam and Mushrooms recipe

3. Soak and wash the black fungus in advance; peel the yam and cut into hob pieces; cut pleurotus eryngii into hob pieces; wash and set aside the Xiuzhen mushroom (the yam is easy to change color after being cut, so just cut it before putting it in the pot)

4. Add the prepared yam, mushrooms, fungus, and wolfberry to the casserole. After the high heat is boiled, turn to low heat and cover and continue to simmer for about half an hour. Just add the right amount of salt to taste before starting the pot.