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Stewed three-yellow chicken with folded mushrooms

Ingredients: 1 three-yellow chicken, 6 shiitake mushrooms close-up

Accessory ingredients: green vegetables and a little salt

Preparation:

1. Wash the three-yellow chicken and remove the chicken tail tips and chicken fat. Put the three-yellow chicken into boiling water and cook for 1 minute, take it out, wash and set aside.

2. Wash the dried shiitake mushrooms first, remove the stems, pour boiling water and a little sugar, cover with heavy objects, and soak until ready for use.

3. Put the chicken, mushrooms and mushrooms into a casserole and add enough water. First bring to a boil over high heat, then simmer over low heat for 2-3 hours. (You must add enough water at one time, otherwise the taste and concentration of the chicken soup will be affected)

4. When serving, you can add your favorite vegetables and a little salt according to your habits. (You can add noodles to the leftovers the next day, and add chicken soup to add a special flavor.)

Features: easy to find ingredients, delicious taste, authentic, delicious and affordable. (If you like medicinal food, you can choose to add astragalus, Codonopsis pilosula, American ginseng, wolfberry, jujube, etc. If you stew the chicken soup alone without dried mushrooms, the original flavor is also good.)

Fold the tender bamboo shoots and stew the three-yellow chicken

< p>Cuisine and functions: home-cooked recipes to replenish qi and blood, recipes for wet nurses to nourish the body, recipes for irregular menstruation, preparation methods

Taste: salty and delicious, craftsmanship: original stew

Tender Ingredients for making three-yellow chicken with bamboo shoots:

Main ingredients: 600 grams of hen, 200 grams of bamboo shoots

Accessory ingredients: 30 grams of mushrooms (fresh), 5 grams of wolfberry, 10 dates (dried) grams

Seasoning: 10 grams of green onions, 5 grams of garlic (white skin), 5 grams of ginger, 2 grams of bay leaves, 5 grams of cinnamon, 3 grams of salt

Preparation:

1. Peel the young bamboo shoots, wash them and cut them into thin slices;

2. Wash the mushrooms, remove the stems and cut them into pieces;

3. Wash the three-yellow chicken, Put it in boiling water and blanch it, wash off the foam and set aside;

4. Wash the onion and ginger, cut into sections and slices, and set aside;

5. Peel and wash the garlic and set aside;

6. Pour water into the wok and heat it up. Add the three-yellow chicken, bamboo shoots, mushrooms, red dates, green onions, garlic cloves, ginger slices, aroma, cinnamon. Bring to a boil over high heat, then reduce to low heat and simmer for 1 hours;

7. Add wolfberry and salt and continue to simmer for 10 minutes.