Mushroom and Chicken Soup
Overview
What I like most is that in winter, when the sun shines warmly into the house, I lie lazily on the sofa, the fragrance of chicken soup simmering in the casserole spreads in every corner of the room, listen to the tick-tock of time, and imagine that every day is a weekend. . .
Tags
Ingredients
Steps
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Chop the three-yellow chicken into pieces and set aside
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Pour water into the wok, add onions, ginger, cooking wine, and add the three-yellow chicken blanching water
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Soak the mushrooms and remove the stems
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Take out the blanched three-yellow chicken and remove the foam
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Transfer to a casserole, add onion and ginger
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Bring to a boil over high heat, then simmer for more than an hour
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When the water level drops to one inch, add shiitake mushrooms and wolfberry
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Add white fungus and continue to cook for 10 minutes
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Add salt to taste before serving, and the aroma will fill the room
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Plate it and start drinking
