Hericium mushroom stewed in chicken soup (health preservation in autumn and winter)
Overview
The cold winter is a very suitable season for stewing soup. Hericium mushroom stewed with chicken soup has high nutritional value. Hericium mushroom stewed chicken is suitable for patients with indigestion, neurasthenia, gastric and duodenal ulcers, and can also be used as a dietary supplement for cancer patients. It has high nutritional value and is delicious. It is not only a delicacy at banquets, but also an excellent tonic. It has the effects of aiding digestion, nourishing the five internal organs, and anti-cancer. When used together with chicken, the tonic effect will be stronger.
Tags
Ingredients
Steps
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Have materials ready.
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Chop the chicken into pieces.
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Soak the Hericium mushrooms in warm water for 2 to 3 hours. During this period, squeeze the water out of the Hericium mushrooms, change the water again, and repeat several times (press it with a plate to prevent it from floating up)
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Use scissors to cut off the hard old roots of the soaked Hericium erinaceus and tear them into small pieces.
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Put the chicken and ginger slices into the pot together, add water and boil for 4 minutes, skim off the blood, take it out, wash it and set aside.
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Finally add the wolfberry and salt.
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Pour in the blanched chicken pieces, ginger slices, soaked hericium, ginger slices, red dates, and Codonopsis pilosula, bring to a boil over high heat, and simmer over low heat for 1.5 to 2 hours.
