Stewed chicken soup with mushrooms 1: cut the whole chicken into pieces and wash it for later use; Washing Lentinus edodes, soaking until soft, washing Fructus Lycii, and peeling longan for later use; Slice onion and ginger for later use; Blanch the chicken pieces in cold water and skim off the floating foam; Put onion, ginger, mushrooms, medlar and longan into a pot, boil over high fire and stew for one hour; Wash the rape, put it in a pot, bring it to a boil, add some salt, and sprinkle coriander powder before taking it out.
Stewed chicken soup with mushrooms II: Wash the chicken and cut it into small pieces. Soak mushrooms in boiling water for half an hour, and then drain. Heat the pot on the fire, pour in the chicken pieces, add salt and stir-fry until fragrant, and take out. Add water to the casserole, add the fried chicken pieces, add ginger and salt. After boiling, simmer on low heat 1 hour. Pour in mushrooms and simmer 1 hour. Sprinkle with chopped green onion and finish.
Stewed chicken soup with mushrooms 3: 15 dried mushrooms, 2 black fungus soaked in cold water until soft; A hen, washed and eviscerated; A slice of ginger, sliced; 2 shallots, cut into sections; Put the hen in the soup pot, add ginger, mushrooms, fungus, a tablespoon of cooking wine and water into the soup pot until it doesn't touch the chicken. Boil the soup over high heat, then simmer slowly until the chicken is soft, and then add salt. The amount of salt depends on personal preference. Add onion and cook for 3-5 minutes.
Stewed chicken soup with mushrooms IV: 2 chicken legs, 6 mushrooms, red dates 12, 2 slices of ginger, wine 1 tablespoon, salt 1 teaspoon. Chop the chicken leg into small pieces, blanch the blood and rinse it. Mushrooms are soaked and pedicled, and red dates are soaked. Put all the ingredients in a saucepan, pour 1 tbsp of wine, add 6 cups of boiling water, add 2.5 cups of water to the outer pan, and steam in an electric cooker for 40 minutes. Season with salt before cooking, and mix well to serve.