Chicken mushroom soup(ji gu tang )

Chicken mushroom soup

Introduction:

"In the past, if you want to cook soup with Chinese herbal medicine, you often don't add other ingredients. The soup is very fragrant. This time, I want to change it. I specially add some mushrooms to cook together. In addition to the fragrance, it also adds the fresh taste of mushrooms. There are new changes in the taste, and the mushrooms also absorb the excess oil. The taste of the soup is better."

Production steps:

Step 1: half a fresh hen is ready;

Step 2: prepare ingredients and accessories;

Step 3: wash the hens and chop them for later use;

Step 4: wash all the auxiliary materials and slice the slice;

Step 5: bring the chicken to a boil in a casserole and skim the foam;

Step 6: put in the Codonopsis pilosula;

Step 7: add Astragalus membranaceus;

Step 8: put in red dates;

Step 9: bring to a boil over high heat and turn to the minimum heat for 90 minutes;

Step 10: in the spare time of making soup, wash the mushrooms and set them aside;

Step 11: add the mushrooms and continue to cook for 30 minutes;

Step 12: turn off the engine and add salt to taste.

Materials required:

Free range hen: 600g

Coprinus comatus: 80g

Red dates: 10

Astragalus: 15g

Dangshen: 10g

Ginger: right amount

Salt: right amount

Note: 1, the first time to boil the chicken soup produced in the foam must be removed and discarded, one is because it is basically unsaturated fatty acids, the other is also for better taste; 2, soup to add enough water at one time, do not add water midway.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ji Gu Tang