Tasty and delicious mushroom stew chicken soup production methods are as follows:

1, mushrooms de-tipped and washed, soaked in warm water for about 20 minutes, so that the volume of mushrooms to about 2 times the size of the whole body becomes soft.

2, the prepared chicken to remove the head, remove the butt and wash, select half of the chopped into small pieces.

3, ginger slices, jujube washed and cut in half to remove the core, American ginseng and wolfberry washed and prepared.

4, will cut the chicken into the cold water pot, plus ginger wine, boiling blanching to fishy, fishing off the surface of the floating foam after the chicken pieces fished out with water to rinse, blanched chicken into the frying pan, put a few slices of ginger stir-fry after the flavor of the plate and standby.

5, casserole pot pot to add the right amount of water, boil the chicken into the pot, boil again under the dates, American ginseng slices as well as soaked mushrooms, high-fire boil to low-fire slow-boiled for about 90 minutes, and then goji berries into the pot, add the right amount of salt, slow-boiled for 10 minutes after you can.

Notes

1, chicken is best to pick the ground chicken, do not choose too old, too old chicken will eat hard, the taste is not tender.

2, chicken blanching can remove blood and fishy flavor, but also can remove part of the fat, so that the soup is not so greasy.

3, chicken fried and then put into the casserole pot, the flavor is more fragrant.

4, after the soup boiled must be small fire slow cook, slow cook out of the taste, than the pressure cooker out of the taste is much better.

5, goji berries must be the last to join, otherwise the whole pot in the pot, will lose the sweetness of goji berries.

6, the chicken itself has a fresh flavor, jujubes and goji berries have a sweet taste, only put some salt to increase the salty taste can be, other seasonings do not have to put.