Red mushroom chicken soup is a famous dish in Longyan, Fujian.
I use red mushrooms here from Longyan, Fujian. Not only is Longyan, Fujian rich in red mushrooms, but red mushrooms are a specialty of western Fujian.
"In southern Fujian, women must eat red mushrooms to supplement nutrition when giving birth"(Excerp://baike.baidu.com/view/116510.htm)
It is said that women often eat red mushroom chicken soup during pregnancy, which can relieve edema in pregnant women and make babies physically strong. After childbirth, women lose a lot of blood and are weak. Eating more red mushroom chicken soup is the best way to quickly replenish blood and recover their bodies.
The local chicken soup has a natural aroma. Add three scallops and a piece of Jinhua ham to make the chicken soup more delicious. This is the secret to making beautiful soup.
The farm chicken I bought today, black-footed chicken.
Red mushrooms are soaked in the same way as mushrooms.
Red mushroom chicken soup
Recipe Recommendations
- local chicken 800 grams
- Russula of 10
- scallops 20 grams
- ginger 60 grams
- salt 6 grams
- pepper 3 grams
- salty and fresh
- cook
- an hour
- simple
Steps for Red mushroom chicken soup
1
Main ingredients: Native chicken, red mushrooms, ginger, scallops, Jinhua ham.
2
Wash the red mushrooms twice with water, and soak them in clean water.
3
Leave the water to soak the red mushrooms and cook them with the soup.
4
After soaking the mushrooms, cut off the hard stalks and cut them in half.
5
Put the chicken into the soup pot, skim the foam, add all the other ingredients, and turn to low heat and cook for 1 hour.
6
Add salt and pepper and serve.
7
After the red mushrooms are ripe, they are not as red as raw ones.