How to make mushroom and chicken soup

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  1. A pack of mushrooms (bought in the supermarket, there are many varieties, you can choose according to your own taste.), soak the mushrooms in warm water for 30 seconds in advance Minutes, a farm chicken.(You can also use black-bone chicken)

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  2. Wash the chicken and cut it into small pieces under cold water.In a pot, add ginger slices and cooking wine and bring to a boil, then skim off the floating residue and set aside.(You don’t need to blanch the chicken, so you can enjoy the original flavor of the chicken.The taste varies from person to person.)

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  3.Put the blanched chicken pieces and mushrooms into the soup pot, add ginger slices, red dates and purified water.(Because I chose native chicken today, I wanted to eat chicken pieces and didn’t want to cook them for such a long time, so I cooked them directly in a soup pot.If you just want to drink delicious chicken soup, you can directly use various electric stew pots, which saves time and effort., the taste is also good)

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  4.After the fire boils, stir it with a large spoon p>

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  5.Cover the pot and cook over low heat for 30 minutes.Add two spoons of salt.Be sure to add some salt.When you are ready to drink, add an appropriate amount of salt to taste, so that the taste will be more delicious.If the salt is added too early or the salt is cooked for too long, a chemical reaction will occur with the meat, causing the water in the meat to be lost.The protein is locked, which not only makes it difficult to stew the meat, but also affects the taste of the soup, making the soup lose its umami.

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  6.The nourishing and strengthening mushroom chicken soup is ready

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  7.Mushroom and chicken soup that regulates the spleen and stomach and enhances immunity

• 8.The taste is so delicious that even three bowls are not enough.