Mushroom Butter Egg Chicken Soup
| Butter Chicken block | Jujube Small |
| Salt Appropriate amount | Mushrooms: dry |
| Tea tree mushroom | Cordyceps flower |
| Pleurotus eryngii | Bamboo fungus |
| Morels etc. |
Step 1
Just grab some dried shiitake mushrooms, rinse them, throw them into room temperature water and soak them for later use.
Step 2
Blanch the butter chicken nuggets until they ooze foam. Turn off the heat, wash them and throw them back into the pot. Add water according to the amount of meat and the amount of soup you want.
Step 3
Boil it again, remove the soaked mushrooms (tea tree mushrooms, king oyster mushrooms, slices of cordyceps flowers, morels, bamboo fungus, etc.) and carefully filter most of the mushroom soaking water.
Step 4
Bring to a boil over high heat. If there is foam, skim and if there is no foam, change the pot or stir evenly. Turn to low heat, cover the lid and simmer for more than an hour.
Step 5
When the chicken is cooked and the soup is fragrant, add the remaining red date soft-shell eggs (egg buns?) and season with salt as appropriate.
Step 6
If you're not sure about the amount, you can taste and adjust it as you go. Carefully blanch it, make sure it's salty, light, and cooked. Then turn off the heat, fill it up with a bowl, and take a look and drink it however you like.
Step 7
Let's go, see you tomorrow~ Mushroom Butter Egg Chicken Soup Recipe
