Warm Tonic Soup for Warm Body and Heart-fresh Mushroom and Chicken Sauce Pot
1.
Prepare the ingredients.
2.
Put a knife on the joints of the chicken wings to separate the wings and neutralize the roots.
3.
Set aside the wing for later use. Take 10 wing roots. After washing, add 3 slices of ginger and 2 cloves of garlic into the pressure cooker.
4.
Cover the pressure cooker, cook SAIC on high heat, simmer for 20 minutes on medium and low heat.
5.
Use the time to cook the chicken broth to process the chicken stuffing. Add cooking wine, salt, pepper and a small amount of water to the chicken stuffing, and stir evenly.
6.
After marinating for 10 minutes, knead into small balls.
7.
Wash the mushrooms, cut the enoki mushrooms into sections, tear the oyster mushrooms, and slice the oyster mushrooms.
8.
After the pressure cooker is exhausted, remove the tips of the chicken wings and the ginger and garlic, leaving only the chicken broth.
9.
Heat the pan without putting any oil, stir fry the oyster mushroom slices and the bottom half of the enoki mushrooms until they become fragrant, then take them out and set aside.
10.
Add the stewed chicken broth directly to the pan of the wok mushroom. After it is boiled, change the heat to a low heat, add the cooked chicken balls, and cook the balls to form.
11.
Take a casserole, add the fried mushrooms, and pour part of the chicken broth to a boil.
12.
Place the unfried part of the oyster mushrooms and the enoki mushroom umbrella part into the casserole, and place the shaped balls.
13.
After the high heat is boiled, simmer for 10 minutes on low heat.
14.
After removing the heat, add a little salt and pepper, sprinkle with chopped green onion, and serve.
15.
The fragrant and hot mushrooms and chicken sauce are in a pot for serving.
Tips:
1. The tips of chicken wings used for stewing chicken soup can be slightly fried until sprinkled with a little salt and pepper. If you are worried about the unhealthy lymphatic part, you can discard it. The chicken soup here mainly takes the deliciousness of chicken and the collagen rich in wing tips.
2. Do not add salt when stewing the chicken soup. The chicken balls are already salty, and the taste in the chicken soup will be adjusted last.
3. The dry pot of mushrooms is heated without oil, which is more conducive to the release of polysaccharides.