Stewed chicken with mushroom and cauliflower
LG was on a business trip and bought half of the chicken, half fried, and half made soup. In order to make full use of the stew cup, I cooked rice while making soup. The effect was okay
Recipe Recommendations
- chicken half a
- mushrooms appropriate amount
- cauliflower appropriate amount
- red dates appropriate amount
- tea a little
- ginger a little
- the Cordyceps militaris appropriate amount
- wolfberry appropriate amount
Steps for Stewed chicken with mushroom and cauliflower
1
Soak the chopped cauliflower, chicken, and mushrooms, and shred the ginger.
2
For dual-purpose stewing cups, I used two small ones. I washed rice and poured water while stewing chicken soup, adding red dates and tea leaves
3
Cook the soup first, time it for one hour, wait 45 minutes before cooking
4
Blanch the cauliflower with water
5
To heat the oil, add chicken and shredded ginger first and stir fry, then add cauliflower and add salt
6
In a while, it will be ready to be cooked ~
7
After an hour, the soup and rice will be ready
8
Soup, the color is a little dark ~