White Jade Mushroom, Cordyceps Flower and Chicken Leg Soup

Overview

The soup is golden in color, refreshing and not greasy.

Pour enough water into the pot and add the chicken pieces.
Blanch it.
Wash away any scum and debris.
Pour an appropriate amount of water into the pot, pour in the blanched chicken pieces, cut a few slices of ginger and put them in.
The fire comes to a boil.
Simmer over medium-low heat for 40 minutes.
Remove the roots of white jade mushrooms and wash them.
Rinse the Cordyceps flowers and set aside (it is not advisable to rinse the Cordyceps flowers for a long time)
Pour in the cordyceps flowers and white jade mushrooms.
Simmer over medium-low heat for about 15 minutes.
The stewed chicken soup is smooth, less oily, and golden in color.
Transfer to a bowl and adjust with salt.
Sprinkle with chives and serve.