Double fresh chicken soup with Cordyceps(chong cao shuang xian ji tang )

Double fresh chicken soup with Cordyceps

Introduction:

"We seldom drink chicken soup in our family, because my husband has eaten the native chicken I brought back from my mother's house, so he doesn't want to eat the chicken sold in the vegetable market any more. But my mother's house is not too close. It's about 80 kilometers away, and I don't have time to go back. But my father often calls us home to get the chicken, but the little girl has to have class at the weekend, so she can't do without it! My husband always drank a lot of soup in the pot, but he kept a little bit of soup for me to drink

Production steps:

Step 1: clean up the chicken, wash off the blood and cut it into pieces. Soak the Cordyceps, scallops and bamboo shoots in warm water.

Step 2: put a small spoonful of oil in the pot to smooth the pot, add onion and ginger to stir up the fragrance.

Step 3: stir fry the chicken.

Step 4: add a small spoon of wine and stir fry the chicken until discolored.

Step 5: pour in three bowls of water.

Step 6: cover and boil.

Step 7: slowly pour the boiling soup into the casserole.

Step 8: cover the pot and simmer in a casserole over low heat for about half an hour.

Step 9: pour in the soaked and washed scallops, Cordyceps and bamboo shoots.

Step 10: cover the pot and simmer for about 40 minutes.

Step 11: add two teaspoons of salt and half a teaspoon of chicken essence to taste.

Materials required:

Chicken: one

Cordyceps: more than ten

Bamboo shoots: one bag

Scallops: a handful

Peanut oil: spoon

Cooking wine: 1 teaspoon

Salt: two teaspoons

Onion and ginger: right amount

Chicken essence: half spoon

Clear water: three bowls

Note: 1, chicken essence can not be added. 2. Stir fry the chicken in oil, and the soup will be whiter.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: light

Chinese PinYin : Chong Cao Shuang Xian Ji Tang