Mushroom and chicken soup

Overview

When you enter Zhongfu, it's called a hot day. It's always a high temperature of 38 or 9 degrees. If you go out for a while, your clothes will be soaked with sweat. Sweating more will replenish water and salt, so even though it is the dog days of summer, you still have to cook a pot of soup for your family to drink to supplement the required nutrients. On hot days, soup must be light and delicious as the first priority, so as to ensure nutrition and an acceptable taste on hot days. Today I made this mushroom and chicken soup. It is a soup with a light taste, not greasy at all, and the aroma is rich due to the addition of shiitake mushrooms and seafood mushrooms. The chicken is fried before being put into the pot, so it is fragrant and not greasy. The seasonings used in this dish are also very simple. The aroma comes from the ingredients themselves. Even if you have no cooking skills, following this method is guaranteed to give you a delicious soup.

Tags

• soups
• home cooking
• pregnant women
• maternity
• old man
• summer recipes
• lunch
• dinner
• chicken legs
• dried shiitake mushrooms
• edible oil
• okra
• onions
• seafood mushroom
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Debone chicken legs. This soup only uses 2 chicken legs, not the whole chicken, so it is very convenient to make.

   

2. 2 Pour cold water into a ceramic pot, pour in the water used to soak the mushrooms to enhance the aroma, add the chicken legs into the pot, add onions and ginger, bring to a boil and skim off the foam, then cook for about 15 minutes

   

3. 3 Soak the mushrooms in advance, wash the seafood mushrooms and okra and set aside

   

4. 4 Heat the wok, add a little oil, fry the chicken leg skin until fragrant

   

5. 5 Fry until the chicken skin turns brown,

   

6. 6 Cut the fried chicken into cubes and set aside

   

7. 7 Fry the shiitake mushrooms and seafood mushrooms in the oil used for frying the chicken.

   

8. 8 Stir-fry the mushrooms until they are dry

   

9. 9 Remove the stewed chicken bones, onion and ginger to get a clear soup

   

10. 10 Put the fried mushrooms and chicken into the ceramic pot

    

11. 11 Add pepper

    

12. 12 Bring to a boil over high heat, then turn to low heat, cover and simmer for 15 minutes

    

13. 13 Open the lid, add salt and continue to cook for 5 minutes

    

14. 14 Finally add okra and serve

    

15. 15 When it was served, I felt that the color was not enough, so I put in a few wolfberries