Stewed Chicken Soup with Winter Melon and Mushroom

Stewed Chicken Soup with Winter Melon and Mushroom

1. Disassemble half of the chicken, remove the oil as much as possible, blanch it in boiling water, remove the blood, and then filter the water

2. Wash wax gourd, peel and cut into pieces

3. Wash the shiitake mushrooms and cut in half if they are too big

4. Put winter melon, chicken, shiitake mushrooms, thick slices of ginger (if longan is better), put them in a pot, put in cold water, and put more water (try not to add water afterwards) and bring to a boil.

5. After the water has boiled for one minute, turn off the heat and move it to the soup pot (casserole or electric slow cooker is fine), keep it on a low heat, and continue to cook the soup for two and a half hours

6. At this point, the fragrance has already come out. Skim off the top oil, then add salt and goji berries, and cook for another 40 minutes. (Don’t put any other seasonings, and don’t put too much salt, just enough to taste. It’s okay. It’s not a soup for meals, but a drink for a single drink. The original flavor of the ingredients must be preserved, which is very fragrant)

7. Serve and enjoy. If you really like the green onion flavor, you can put less green onion (not particularly recommended)