Ingredients: fresh chicken: 960g (hen), dried mushrooms: 9 or so, ginger: 7g, cooking wine: 1 5g, salt: 6g, chicken essence: a little (optional), and onion:1.

1, split the big chicken in the middle and make stew with half a chicken. Chop the chicken feet and buttocks, and chop the chicken into small pieces for later use.

2. Add cold water to the pot, pour in 15g cooking wine and 3 slices of peeled ginger, and blanch at the highest fire for 1 min (a long blanching time will make the chicken firm, thus affecting the rich flavor of chicken soup). After boiling, there is a lot of floating foam in the pot. Skim off the floating foam.

3. After blanching, take out the chicken pieces and put them into a casserole, add about 2000 ml of hot water, put the dried mushrooms into a pot, add 7 g of peeled ginger, cover the pot, bring the fire to a boil, then turn to low heat for stewing, 1 hour for 20 minutes, then open the pot cover, add salt, and continue stewing for 10 minute, which is very fragrant.

4. Put it in the pot, sprinkle with appropriate amount of shallots to taste, or add a little chicken essence at will, and you can sit down and enjoy the delicious food!

Chicken stew tips:

The stewing time is related to the size of chicken nuggets and the length of chicken rearing, so the time on the menu is only a reference. From my own experience, the real time to stew chicken is about 1 hour for 40 minutes to make chicken soup delicious.

The amount of water added is also related to the size of the pot and the evaporation rate. The amount of water in the recipe is only the amount of kitchen utensils in your home, which is not uniform and can be adjusted flexibly.