Ingredients: Mushrooms (fresh mushrooms) 250g, 900g chicken

Accessories: 50g rapeseed hearts

Seasoning: 20g green onions, 10g ginger, 10g cooking wine 3 grams of salt in appropriate amounts

How to stew chicken with mushrooms:

1. Slaughter the chicken cleanly, cut off the neck and legs.

2. Wash the chicken, soak and wash the mushrooms. Select a clean row of rapeseed hearts and set aside.

3. Put the pot on the fire, add the clear soup, add the chicken, cooking wine, green onions, and ginger slices, bring to a boil over high heat, remove the foam, simmer for a while, add mushrooms, Add refined salt, continue to simmer over low heat until the chicken is cooked and the soup is thick and white, put it into a bowl, add the blanched cabbage and serve.

For more information about mushroom stewed chicken, see Mint.com Food Library/shiwu/mogudunji