Sliced Chicken and Jade Mushroom Soup
1.
Prepare the ingredients, wash the white jade mushroom, coriander, and chicken breast
2.
Cut chicken breast into thin slices, slice white jade mushrooms with an oblique knife, cut parsley into small sections, knock the eggs into a bowl and beat
3.
Add a little white pepper and starch to the chicken slices, mix well and scratch, so that the chicken slices are fresh and not fishy.
4.
Bring water to a boil in a small pot, add white jade mushrooms and boil for half a minute
5.
Turn to the lowest heat, add the chicken slices and simmer for half a minute until the chicken turns white
6.
Season with salt
7.
Turn on medium heat and pour in water to thicken the starch
8.
Pour in the egg liquid, turn off the heat as soon as it comes up
9.
Add coriander and chicken noodles to taste
10.
Add a few drops of sesame oil out of the pot
Tips:
Tips for Mom:
1 Use starch to grab the sliced chicken and make it tender
2 The amount of water starch can be controlled flexibly. If you like thicker ones, put more, and if you like thinner ones, put less