Dictyophora corn chicken soup

Overview

The chicken for stewing soup should be hens. Roosters are generally used for stir-frying and braising. If you choose the right chicken, stewing chicken soup will be half the battle. Secondly, when stewing chicken soup, do you need to blanch it first? Blanching the chicken in advance is to force out the dirt and blood in the chicken, so that the stewed chicken soup will look more refreshing and have no peculiar smell. If it is an old hen raised in the countryside, the quality will be very good, and there is no need to blanch it. The process of blanching will more or less blanch off the chicken. If there is no oil when stewing the soup, the taste of the soup will not be fresh. However, chickens on the market now are basically fed with some feed. If you want to eat with confidence, it is better to blanch the chicken in water, and then saute the fried chicken in oil first. The chicken soup produced in this way can be comparable to native chicken soup.

Tags

• soups
• home cooking
• soup
• lunch
• dinner
• bamboo fungus
• chicken
• corn
• wolfberry
• salt

Ingredients

Steps

1. 1 Soak the bamboo fungus in light salt water for about half an hour in advance. Change the water several times in the middle. Just use cold water, not boiling water.

   

2. 2 Remove the bamboo clothes from the soaked bamboo fungus, pinch off the white ring at the bottom, and wash it repeatedly so that the treated bamboo fungus will have no strange smell.

   

3. 3 Clean half a hen, blanch it in water and set aside. When blanching, put the chicken pieces into the pot with ginger slices and cold water. Once the water boils, turn off the heat immediately, take out the chicken pieces and rinse them again.

   

4. 4 Heat an appropriate amount of oil in a wok, then add chicken pieces and shredded ginger over high heat and sauté until fragrant.

   

5. 5 Place the sauteed chicken pieces into a stew pot, add an appropriate amount of water to cover the chicken pieces, bring to a boil over high heat, and after the water boils, simmer over high heat for ten minutes, then reduce to low heat and simmer for one hour.

   

6. 6 When the chicken soup is almost simmering, prepare a stick of corn and cut it into small pieces.

   

7. 7 Simmer the chicken soup over low heat for one hour, add corn and bamboo fungus, and continue to simmer over low heat for another 15 minutes.

   

8. 8 Finally, sprinkle an appropriate amount of salt to taste, add wolfberry and mix well.

   

9. 9 Finished product

   

10. 10 Finished product.