Stewed Chicken Soup with Tea Tree Mushroom

by Wandering stars

5.0 (1)
Favorite
1

Difficulty

Easy

Time

30m

Serving

3

Tea tree mushroom is rich in nutrients, with a protein content of up to 19.55%. The content of 8 essential amino acids is complete, and it is rich in B vitamins and mineral elements such as potassium, sodium, calcium, magnesium, iron and zinc. Chinese medicine believes that the mushroom is sweet, warm, non-toxic, has the effect of strengthening the spleen and stopping diarrhea, and has special effects on anti-aging, lowering cholesterol, preventing cancer and anti-cancer.

Stewed Chicken Soup with Tea Tree Mushroom

1. Chop the chicken after being cleaned

2. Boil water in a pot of cold water

3. The blanched chicken is drained and set aside

4. Sliced ginger, garlic, red pepper, pepper, star anise, cinnamon for later use

5. Soak the dried tea tree mushrooms overnight in advance

6. Wash the brewed tea tree mushrooms, remove the roots, and cut into sections

7. Heat oil in a pan, saute ginger, garlic and aniseed

8. Add chicken nuggets and stir fry

9. Stir-fry until the surface of the chicken nuggets is slightly yellow, add cooking wine

10. Put in light soy sauce

11. Add soy sauce and stir fry for color

12. Add water

13. Add red pepper

14. Add rock sugar

15. Bring to a boil and add tea tree mushrooms

16. Stir well

17. Then pour all into the inner pot of the electric pressure cooker and select the chicken program

18. After the program is over, the pressure is released automatically, open the lid, add salt and chicken essence to taste

Tips:

After blanching, the chicken nuggets should be drained so as not to splash oil when they are fried.

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