Mushrooms and balsam pear and black chicken soup
The local chicken is raised by my mother, and the bitter gourd is also grown at home, so it is a green food. This dish is characterized by the fresh and fragrant soup, which can relieve heat and reduce heat, and clear heat and digestion. The bitter gourd is rich in vitamin C and iron, which can clear the fire and relieve heat., moisturize the face, and flower mushrooms can nourish yin and lung.
Recipe Recommendations
- black chicken appropriate amount
- bitter gourd appropriate amount
- ham appropriate amount
- flower mushroom appropriate amount
- wolfberry appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Mushrooms and balsam pear and black chicken soup
1
Cut the local chicken into small pieces, add a little water to the pan, boil until it is warm, add the chicken, open the pan and cook for about 7 minutes,(mainly to avoid turbid soup), rinse and set aside.
2
Soak the mushrooms in water in advance, wash them, and set aside.
3
Shred ham, beat ginger, peel garlic and set aside.
4
Add appropriate amount of water to the casserole, add chicken nuggets, shredded ham, add a little rice wine, ginger, garlic, onion knots, and mushroom.
5
Bring the casserole to the heat, bring to a boil over high heat and simmer slowly; simmer for about an hour until the chicken is easy to taste.
6
Slice balsam pear, blanch thoroughly in boiling water, and place it in cold water to remove the bitterness.
7
When the chicken is cooked, add bitter gourd and wolfberry, and simmer for another five minutes.
8
Finished product drawing.