1. Soak the mushrooms half a day in advance
2. Prepare a bowl of bone soup in advance
3. Wash the chicken, chop into pieces, scald the blood with boiling water, and drain
4. Scrape and slice ginger, peel off garlic
5. Heat oil in the pan, fry the ginger and garlic a few times, pour the chicken together and stir fry
6. Sprinkle some salt and continue to stir fry until the chicken is slightly browned
7. Prepare a casserole and pour the chicken
8. Pour the bone broth into the casserole. The broth should cover the chicken slightly. If it is not enough, add a little boiling water, cover the lid, and cook on high heat.
9. In the meantime, cut the soaked shiitake mushrooms into 2-3 pieces, and drain the water
10. Bring the chicken broth to a boil on high heat, turn to low heat and cook for another 15 minutes
11. Add the shiitake mushrooms to the chicken pot, close the lid, and continue to cook for 15-20 minutes
12. Poke the chicken with your chopsticks. It can be easier to poke in. Turn off the heat, cover the lid and let it simmer for a while, then it will be out of the pot.
Tips:The degree of softness of the chicken depends on how you like to grasp the heating time.
