Ingredients: 500 grams of frozen Sanhuang chicken (half a chicken), 8 mushrooms, 3 slices of ginger and appropriate amount of salt.

Practice: take out the frozen chicken and thaw it, and remove the chicken feet. Wash mushrooms and soak them in cold water. Set aside the soaked water. Boil the chicken in boiling water for about one minute. Immediately after taking it out, put it in cold water for cleaning. Put cold water in the casserole+water soaked in mushrooms, put chicken in it, and add a few slices of ginger. Add mushrooms to the soup and bring to a boil.

Cover and cook for about 10 minutes, then turn to low heat, block the air outlet with cloth, and stew for about one hour with minimum fire. Open the lid, add salt, turn the lid and cook over high heat 10 minute. A bowl of delicious chicken soup is ready. Let's leave now.

The secret of how to better stew chicken soup-

Anyone who has seen Dae Jang Geum should know that when she cooks soup, she blocks the air holes in the casserole and stews it slowly with low fire, so that the chicken soup is fragrant and the chicken is tender and delicious.

1, kill live chickens and eat frozen chickens

We are all used to buying live chickens in the market, slaughtering them on the spot and stewing soup at home. I hope we can't lose every minute. Actually, this is not right. After the fresh chicken is bought, it should be frozen in the freezer for 3 ~ 4 hours, and then the thawed stew is taken out.