Potato, Mushroom and Chicken Soup

Overview

Hens are generally used to make chicken soup, especially women who are in confinement must drink old hen soup to ensure sufficient milk supply. This time I chose fried chicken. The oil is relatively large, but the taste is really fragrant. It is difficult for most people to accept using fried chicken to make chicken soup and drink it directly because it is too greasy. So what should I do? You can dilute it and add it with delicious vegetables. It is nutritious and not greasy. Both adults and children love to drink it. One chicken can make a lot of soup, which is enough to satisfy your hunger.

Tags

• soups
• home cooking
• edible oil
• fried chicken
• mushrooms
• onion, ginger and garlic
• potatoes
• salt
• soy sauce

Ingredients

Steps

1. 1 First cut the whole fried chicken into small pieces, clean it, put an appropriate amount of water in the pot, put the fried chicken pieces together, light the fire and bring it to a boil. After boiling, cook for a while to remove the chicken smell and excess oil on the surface, and then rinse it repeatedly with cold water,

   

2. 2 Put it into the electric pressure cooker, add an appropriate amount of water, without adding any condiments, select the chicken stew function, stew it until it is cooked and set aside,

   

3. 3 Rinse the shiitake mushrooms with water, then blanch them to remove the smell and cut off the raw material,

   

4. 4 Blanch the mushrooms and soak them in cold water until they are completely cool,

   

5. 5 Drain the water and cut into slices of shiitake mushrooms for later use. Of course, if your shiitake mushrooms are not very big, you can use them whole instead of slicing them.

   

6. 6 Peel the potatoes and cut them into pieces. Don’t make them too big. If they are too big, they won’t taste good and they won’t be cooked well.

   

7. 7 Heat up another pot, put a little oil in the pot, when the oil is hot, put in the onion, garlic and garlic and stir-fry until fragrant. Add a little more soy sauce and stir-fry until fragrant. The more the color will be, the darker the color will be, and the umami flavor of the chicken soup itself will also be affected.

   

8. 8 Add the potato cubes and stir-fry. When the color changes, add the shiitake mushroom slices and stir-fry until fragrant. Add one bowl of oily chicken soup, three bowls of water, and some oily chicken. This ratio can make the soup not greasy, and the umami flavor of the chicken soup can be well reflected.

   

9. 9 Add an appropriate amount of salt to taste and serve. When drinking, you can add some condiments according to personal preference, such as sesame oil, white pepper, rice vinegar, etc.