Mushroom and chicken soup
"Totole" fresh chicken sauce seasoning 10 grams | Local Chicken Half one |
Dried shiitake mushrooms 9 flowers | Wolfberry 5 grams |
Ginger 1 block | Onions 1 root |
Cooking wine 2 scoops | Edible oil A little |
Step 1
Have all materials needed ready.Step 2
Wash and chop green onions, wash and slice ginger.Step 3
Soak the dried mushrooms in advance and set aside.Step 4
Cut half a native chicken into small pieces, clean and drain.Step 5
Pour a little oil into the pot, add ginger slices and chicken pieces and stir-fry.Step 6
After the water vapor and fat are stir-fried, add cooking wine and stir-fry until the aroma is released.Step 7
Put the fried chicken into the casserole, add the mushrooms and ginger slices. Pour in appropriate amount of water.Step 8
Cover, bring to a boil over high heat, skim off the floating residue and simmer over low heat for twenty minutes.Step 9
Then add the wolfberry and my secret weapon - "Totole" fresh chicken sauce seasoning. No need for complicated seasoning or long-term stewing of the soup. Just squeeze it to get the flavor of the chicken soup, locking in the freshness and improving the taste. Cook for another five minutes and you're done.Step 10
Finally, garnish with chopped green onion. A pot of extremely delicious mushroom and chicken soup is ready!Step 11
Fragrant, not greasy, nutritious and nourishing.Step 12
With such a simple recipe, my kids can easily get started even if they have zero cooking skills.Step 13
Hurry up and get your kids moving and experience the fun of cooking together! Cooking tips for mushroom and chicken soup1. Before stewing chicken soup, stir-fry the chicken with ginger and cooking wine to remove the fishy smell from the chicken and make the soup fragrant and odorless.
2. Use shiitake mushrooms to make chicken soup. The active ingredients in the shiitake mushrooms can dissolve in the soup and absorb part of the fat, so that the chicken soup is not too greasy and delicious!