Ingredients: a black-bone chicken, 6 mushrooms, 3 slices of ham, 30g of dried seaweed, onion, ginger, salt, pepper, chicken powder or fresh soup.

Practice: 1, wash the black-bone chicken, cut it into pieces of appropriate size, blanch it in a boiling water pot to remove blood foam and put it in a bowl; Soak mushrooms in boiling water until soft, and wash them after removing pedicels; Soak dried seaweed in boiling water until soft, remove impurities and wash it for later use.

2. Add mushrooms, dried rice, ham, pepper, salt, ginger slices and onion to the chicken pieces in the bowl.

If it is made by steaming, add about 500 ml of fresh soup (chicken powder can also be added with water) and steam over high heat 1 hour.

If it is made in a microwave oven: add chicken pieces with fresh soup (chicken powder can also be added with water), first boil the soup with high fire for 6 minutes, and then heat it with medium and low fire for 30 minutes.

Experience: It is best to use freshly slaughtered black-bone chicken; Water soaked in mushrooms and dried seaweed can be added to the soup;

Can be served with dipping materials (the simplest is to use soy sauce and pepper) to dip the black-bone chicken.