White Jade Mushroom Stewed Chicken Soup

White Jade Mushroom Stewed Chicken Soup

1. Main material: one hen (weight of 2-3 catties)

2. Accessories and ingredients: white jade mushroom, black fungus, medlar, ginger, cooking wine, shallots

3. Rinse the chicken thoroughly and chop it into small pieces.

4. After the water boils, add the chicken nuggets and blanch for 2-3 minutes.

5. The blanched chicken removes the foam and cleans it.

6. Put the chicken in the soup pot, add an appropriate amount of water, and add the ginger slices.

7. Add cooking wine and bring to a boil.

8. After the water is boiled, add the white jade mushrooms.

9. Add the washed black fungus and medlar, add the shallots, and simmer for 2-3 hours on low heat.

10. After boiling the chicken broth, remove the green onions and add appropriate salt.

Tips:

1. Chopping the whole chicken is actually a physical task, so if conditions permit, it is best to ask the seller to chop it for you. This will save a lot of time.
2. Black fungus and white jade mushroom can also be replaced with carrots, yam, white radish, taro and so on. In short, it depends on personal preference.
3. The old hen is the first choice for soup. The cooking time also depends on the age of the chicken. In short, the older the chicken, the longer the cooking time.
4. The amount of water should be added at one time, and cold water should not be added in the middle, because the meat that is being heated shrinks when it is cold, and the protein is not easy to dissolve, and the soup loses its original deliciousness.
5. Don't put salt early, because putting salt early will coagulate the protein in the meat and make it difficult to dissolve, which will make the soup darker and less concentrated, which will affect the appearance.
6. Don't put too much onion, ginger, cooking wine and other seasonings, so as not to affect the original flavor of the soup itself.