Stewed Chicken with Red Mushroom

Name: Stewed Chicken with Red Mushroom
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Native chicken; 10s Dried russula; 1 ginger; Some salt

by OK or not to change the name

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The pure wild red mushrooms picked up by my mother-in-law in the mountains are very fresh. I heard that in my hometown in Fujian, women would drink this red mushroom chicken soup during confinement. If you don’t drink this soup, it’s not called confinement, haha. I made a red mushroom boiled chicken soup before, and I simmered it today. It feels more fragrant, and the time when the red mushrooms are put in is just right, the soup is bright in color, and the nutrition is not compromised. "

Ingredients

Stewed Chicken with Red Mushroom

1. Wash the chicken and chop into pieces, prepare 10 dried red mushrooms

2. Let the chicken boil in the water to remove the blood

3. Put the cleaned chicken in a large basin, add water to cover the chicken a little, and add the ginger shreds.

4. Steam in a steamer on high heat for half an hour.

5. When steaming the chicken, cut off the roots of the red mushrooms and rinse them in running water to wash off the floating sand on the surface. Do not soak them.

6. Put the red mushrooms into the stewed chicken and continue to simmer for another ten minutes.

7. After cutting off the roots of Honggu, don't throw it away. Drinking with this boiled water is very effective in treating children with diarrhea.

8. The stewed soup can be drunk with a proper amount of salt. It is red and very nourishing.

Tips:
Don’t cook the red mushrooms for too long. If they are too long, the color is not good and the nutrition is compromised. The wild red mushrooms are actually very clean. Just wash off the dust on the surface. The reverse side of the red mushrooms is very clean. If you are really worried, if you want to soak, put the soaked water in the pot and boil it.