Stewed chicken with mushrooms(shuang gu dun ji )

Stewed chicken with mushrooms

Introduction:

"It's often said that soup is the most important food for people. It's more important for Cantonese to drink soup than to eat. Although we also drink soup here, we are not so particular about it as Cantonese. Most of the soup comes after the staple food. Summer is hot and sweating, the body loses more water, and the digestive function of spleen and stomach is poor, so drinking more soup is an important method of diet regimen in summer. Try to eat porridge in the morning and evening, and drink soup at lunch, which can not only produce saliva and quench thirst, cool and relieve heat, but also nourish the body. And it's easy to stew. In this hot summer, no matter how diligent the cook is, she is not willing to sweat in the kitchen. She might as well cook a pot of soup, which is nutritious and labor-saving. Of course, you can sit in the living room, turn on the air conditioner, watch TV, and enjoy yourself. But it's better to put a timer beside you to remind you not to dry the pot when it's time. (this is a mistake I often make. I'd like to remind you)

Production steps:

Materials required:

Sanhuang native chicken: one

Dried mushrooms: how many

Dried mushroom: 1

Scallion: 1

Ginger: 2 yuan

Chicken stew: half bag

Cooking wine: 1 tbsp

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Shuang Gu Dun Ji