Steam Pot Stewed Mushroom and Cordyceps Young Hen

Name: Steam Pot Stewed Mushroom and Cordyceps Young Hen
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Little hen; 4-6 only Mushroom; 1 piece Cordyceps flower; 3-4 tablets ginger

by rosejyy2000

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

On cold days, a bowl of warm soup is very enjoyable and enjoyable. In fact, happiness is very simple. You don't have to have the delicacies of the mountains and the sea. A bowl of warm and sweet chicken soup is enough for you to feel satisfied. People will feel happy if they learn to be grateful and contented. Speaking of Game Hen, it is actually a little hen. Cantonese call it a chicken nap (a hen that has not yet laid eggs). It has no head, neck and feet. It is basically clean, single-packed, and refrigerated. It can’t be bought. In the case of raw chicken and old hen, you can only buy it for stew. I don't like too strong flavor, I like clear soup. The preparation is complicated and simple. It just so happens that my sister-in-law, a pack of Cordyceps flowers brought back from China, plus winter mushrooms, is enough. "

Ingredients

1 Little Hen
4-6 only Mushroom
1 piece Cordyceps Flower
3-4 tablets Ginger

Steam Pot Stewed Mushroom and Cordyceps Young Hen

1. Distribute the mushrooms in water in advance; cut into pieces if they are too large;

Steam Pot Stewed Mushroom and Cordyceps Young Hen recipe

2. Thaw and clean the chicken in advance, and chop it into four pieces;

3. Wash the cordyceps flower that has been sprayed with water;

4. Put the chicken nuggets, winter mushrooms, cordyceps flower and 3-4 slices of ginger into the steam pot without adding water. When it is steaming, the steam will spray out from the middle hole and then flow back into the pot;

5. There is a soup pot under the steam pot. The mouth of the pot can be connected to the bottom of the steam pot. There must be enough water. The water vapor after boiling can attack the steam hole, but also be careful not to boil it dry. Slow heat and simmer until the chicken is soft and rotten, about 90-120 minutes, do not add salt when the soup is simmering.

Tips:
1. When discharging, do not put water in the steam pot, let the water in the boiler spray up, but don't open the high fire for too long, and change to a low fire after the water is boiled;

2. The stewed soup will have a certain oil star, which can be skimmed off with a spoon;

3. Because chicken has a high moisture content, and salt has a dehydrating effect, if you put salt in the stew, so that the chicken is soaked in salt water and salty soup, the cellular water in the tissue penetrates outward, the protein is coagulated, and the chicken tissue Obviously shrinking and tightening, affecting the dissolution of nutrients into the soup, hindering the concentration and quality of the soup, making the stewed chicken hard and old, and the soup has no flavor. (ZT)