Matsutake chicken soup
Overview
Pregnant women should drink soup, and if they insist on drinking soup, they will get milk. One chicken is too big, so divide it into several portions. Today’s meal is all leftovers, no chicken, just for soup! But I added jujube to nourish qi and blood, yam to nourish the kidneys, and white fungus to nourish the lungs, because it is dry in autumn. This soup is also very nutritious!
Tags
Ingredients
Steps
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These are the leftovers from a free-range chicken and two pieces of ribs. It is best to soak them in water for half an hour to remove the blood and wash them thoroughly.
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Blanch it in water, remove the blanching foam, and fish it out.
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Rinse with warm water
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Wash the matsutake mushrooms and soak them in boiling water until soft.
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Add enough water to the casserole, drain out the overflowing water, heat it up, add the ribs, chicken feet, chicken head, green onion and ginger slices, add cooking wine, and matsutake
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Pour in the water for soaking the matsutake mushrooms slowly and discard the remaining impurities.
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Tremella fungus torn into small florets
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Cover the pot and bring it to high heat, then simmer over low heat. Add the yam, jujube, white fungus, heart, liver, and chicken kidneys and season with salt and simmer for about an hour.
