Mountain bamboo shoots and wild mushrooms chicken soup
By MeggieWalker
This wild mushroom and bamboo shoots chicken soup is one of my favorites. Instead of traditional mushrooms, wild mushrooms and wild bamboo shoots with higher nutritional value were used. They did not have the heavy taste of mushrooms, but were quiet and unobtrusive sweetness, which preserved the original flavor of the chicken to the greatest extent. It also increased the freshness and sweetness of the soup, so it was a good soup for refreshing and nourishing in autumn.
Recipe Recommendations
- local chicken a
- wild mushroom 100 grams
- dried yellow flower 20 grams
- ginger a large piece
- salad oil 50 grams
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
Steps for Mountain bamboo shoots and wild mushrooms chicken soup
1
A fresh local chicken, clean it up, chop it into small pieces, wash it with water, and drain the water for later use.
2
Soak red dates and yellow flowers in warm water, cut ginger into large pieces, and wash and slice wild bamboo shoots.
3
Pour a small amount of oil into a frying pan, heat over high heat until 80% hot, add ginger slices and saute until fragrant.
4
Wait until the oil temperature reaches 90% heat, add the chicken nuggets, stir fry until the chicken is tender, and then add a small amount of cooking wine to cook until fragrant.
5
Pour the chicken in the pot into the soup pot, add appropriate amount of water, cover, boil over high heat, change to the lowest heat, and simmer slowly for 1 hour.
6
Open the cover, add mountain bamboo shoots, wild mushrooms, red dates, yellow flowers, etc. into the pot, add appropriate amount of salt, and simmer slowly for 30 minutes on low heat.Mountain bamboo shoots and wild mushrooms chicken soup Make Tips
Add a small amount of chicken essence and pepper to taste when starting the pan. This soup is clear and nourishing, with delicious flavor and is a good choice for nourishing in autumn.