Production steps:
1. Cut the chicken into pieces of appropriate size for later use.
2. Prepare sea cucumber, cordyceps, onion, ginger and garlic materials.
3, cold water pot, add 2 ~ 3 pieces of ginger, onion knot, pour in the right amount of cooking wine to boil, to remove the bloody smell, so that the chicken soup is clear and free of impurities.
4. After boiling, remove cold water, rinse blood bubbles, and remove onion and ginger slices.
5. After washing, put it in a casserole, add appropriate amount of water, add ginger slices and garlic, turn to low heat after boiling over high fire, and cook for 40-60 minutes. Choose the length of time according to the softness you like, and you can distinguish it by holding chicken with chopsticks in the middle.
6, ten minutes before the pot, add sea cucumber and Cordyceps. I choose sea cucumber as instant sea cucumber. It is not recommended to cook for too long to avoid shrinkage.
7. Finally, season with salt and chicken essence, turn off the fire and sprinkle with chopped green onion.
8. The chicken soup with sea cucumber and cordyceps will be stewed.