1. Prepare a number of russula, cut the chicken into pieces, put it in a bowl, and then run under the water with clear water to wash the blood left on the chicken.

Wash and slice ginger according to personal taste, but don't put too much, which will mask the aroma of russula.

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2, fire, put the right amount of water in the pot, boil, put the chicken in the pot at one time, and pick it up (this step is mainly aimed at buying chickens that are not raised at home, so you can safely eat them with boiling water. You can skip it if you feel trouble)

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3. Pour the chicken into the pot, add the ginger slices, add 3 bowls of water, cover the pot and stew the soup. If you don't have a saucepan, you can also use a rice cooker. Generally, the time is about 60 minutes, and the chicken can be bitten when it is cooked.

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When the meat is cooked, it's time to put the red mushrooms. Don't put red mushrooms and chicken together. Putting red mushrooms too early will affect the taste of chicken soup. Adding them before cooking 15 minutes can make the soup more fresh and sweet. Add the right amount of salt, and the chicken essence is determined according to personal taste.