Autumn cold and frost fall drink soup warm stomach mountain bamboo shoot wild fungus native chicken soup-You Are Foodie

By Althea
93

Autumn cold and frost fall drink soup warm stomach mountain bamboo shoot wild fungus native chicken soup

This native chicken soup with wild mushrooms and bamboo shoots is my favorite. Instead of traditional shiitake mushrooms, wild mushrooms and wild bamboo shoots with higher nutritional value are used. Instead of the heavy flavor of shiitake mushrooms, they are quiet and quiet, and they retain the original flavor of chicken to the greatest extent, and increase the freshness and mellowness of the soup. Therefore, they are the best soup in autumn.

Main Ingredients

Auxiliary Ingredients

Dried red dates 30g
Dried yellow flower 20 g

Add a small amount of chicken essence and pepper to taste. This soup is clear, moist and nourishing. It is delicious. It is the best choice for autumn nourishing.

Step 1 . A fresh native chicken. Clean it up and chop it into small pieces. Rinse it with water and drain it for use.

Step 2 . Soak red dates and yellow flowers in warm water, cut ginger into large pieces, wash and slice wild mushrooms.

Step 3 . Pour a small amount of oil into the frying pan, heat it to 80% hot, add ginger slices and stir fry until fragrant.

Step 4 . When the oil temperature rises to 90%, add chicken pieces, stir fry until the chicken is cut off, and then add a small amount of cooking wine to cook until fragrant.

Step 5 . Pour the chicken in the pot into the soup pot, add proper amount of water, cover it, turn to the minimum heat after boiling, and simmer for 1 hour.

Step 6 . Open the lid, put the bamboo shoots, wild mushrooms, red dates, yellow flowers, etc. into the pot, add some salt, and then simmer for 30 minutes on low heat.

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