Homemade Chicken Essence (Oven)

Overview

How to cook Homemade Chicken Essence (Oven) at home

I forgot to take a picture before, so I chopped the chicken breasts, boiled them in water for a few minutes, took them out and drained them, then continued to chop them even more, and then put them in the oven. Mine was a Bear oven, and I baked it at 200 degrees for 10 minutes, and then at 250 degrees for more than ten minutes. Everyone’s oven is different, so you can check it at any time. I don’t have a food processor, so after drying it, I took it out and rolled it with a rolling pin. I was exhausted, but there were still many things that couldn’t be rolled into powder
Chop the fresh mushrooms into pieces, as well as the ginger, and roast them. However, I found that they were very wet even after roasting them at 250 degrees. I thought the oven was sterilized by high temperatures, so I didn’t boil the mushrooms with water. Then I simply put the mushrooms and ginger into the pot, stir-fried them over low heat until they were dry, took them out and continued to roll them with a rolling pin. It was a failure because I didn’t have a grinder or a food processor. Finally, I mixed the minced ginger and shiitake mushrooms with the minced chicken, added salt and sugar, and finally figured out why it’s called shiitake mushrooms, because it smells very fragrant, similar to sesame seeds, and it’s very time-consuming. It’s recommended not to do it without a food processor, otherwise you’ll only get results like mine.
Finally let it cool down, that’s all...