Recipe: Bamboo chop chicken soup

Home Cooking Recipe: Bamboo chop chicken soup

Notes:

a woman who is afraid of chicken and loves chicken soup

Ingredients:

Steps:

  1. Wash the chicken and add four pieces of ginger to the water to remove the blood and impurities.

  2. The shiitake mushrooms are soaked in advance, and the oyster mushrooms are cut and ready for use. Bamboo rafts are soaked in light salt water for 10 minutes. If you use long skirt bamboo rafts, the top fan-shaped part can not be eaten, cut off the tail, only the middle part is kept, and the small section is reserved.

  3. Put the chicken into the pot, add water, add the wine, add the mushrooms and the oyster mushrooms, and do not put the bamboo stalks first. Ordinary pot for 120 minutes, high pressure cooker for 20 minutes.

  4. Add bamboo stalks, regular pot for another 60 minutes, high pressure cooker for 15 minutes. After the fire is turned off, add glutinous rice, salt, and small shallots.

Tips:

Try adding one or two red dates, I like this taste.


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