Supor. Seafood, Mushroom and Chicken Soup

Name: Supor. Seafood, Mushroom and Chicken Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Chicken thigh; 100g Seafood Mushroom; 100g Black Fungus; 10g Scallions; 10g Sliced ginger; 15g Wolfberry; 2 capsules star anise; 2.5g salt

by Sheep kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

These days, because of the school cafeteria, I was so busy that I couldn't take care of anything. It’s been a long time since I’ve been idle at home, and it’s really tiring to get busy. However, I know that my husband has to take care of the business on both sides and is more tired than me! I asked the chef to try the dishes this morning, and finally came back early, hurry up to thaw the chicken legs and prepare the chicken soup.
This time I chose the chicken and duck soup program. The default time is 2:30 minutes. The seafood mushrooms are put 20 minutes before the pot starts. The wolfberry is put before the pot. If it is put too early, it will be stewed. If you cook for a long time, the nutrition will be greatly reduced. The stewed chicken broth is indeed very fresh, the chicken is already rotten, and the meat will be scattered with the chopsticks.
I have to say that this Supor Chinese blazing pottery electric stew pot is really very easy to use. Put in the ingredients, add enough water, select the program and press the start button, and you can go to rest. If you don’t need it in the middle In addition, if you add ingredients, you can sleep well, and when you wake up, the delicious chicken soup will be stewed! (Ps: I'm too tired these days, I always talk about sleeping, haha~) Don't worry about sticking to the bottom of the pot, let alone worry about the soup overflowing, is it easy?

Ingredients

Supor. Seafood, Mushroom and Chicken Soup

1. Soak the black fungus one night in advance, remove the roots and wash, and wash the seafood mushrooms and chicken thighs. Slice green onion, slice ginger

2. Bring water to a boil in a pot, add chicken legs to blanch water

3. Remove the blanched chicken thighs and put them in the inner pot of a ceramic pot. Add star anise, sliced ginger and green onion

4. Put in black fungus, add water

5. Add enough water at one time, and do not add it again in the middle, so as not to affect the deliciousness of the soup

6. Cover the lid, turn on the power, select the "chicken and duck soup" program, press start

7. When there are 20 minutes remaining in the program

8. Put in the seafood mushrooms, cover and continue

9. After the program ends, a "dididi" prompt sound will be emitted, and the heat preservation state will be entered

10. Open the lid, add the wolfberry, and add some salt to taste

11. A pot of delicious chicken broth is ready to be simmered

12. Serve and enjoy

Tips:
When boiling the soup, add enough water at one time and do not add water in the middle.
Put the wolfberry before it is out of the pot to avoid losing a lot of nutrients.