How to Make Chicken Thigh Soup with Shiitake Mushrooms

Chicken Thighs 3pcs

Mushrooms 20pcs

Ginger 20g

Scallion 25g

Salt 30g

Steps:

Wash the chicken thighs and pass them through boiled water

Slice the ginger

Slice the scallion

Soak mushrooms

Pot with water to add chicken thighs, mushrooms, salt, ginger, scallions, star anise, sesame leaves, peppercorns added to the pot on a high heat to boil to a low fire and slowly simmer for 2 hours out of the pot

Bowl of steaming hot mushrooms and chicken thighs out of the pot.

Yam Chicken Soup

Ingredients

Yam 100g

Chaikai Chicken 1

Scallion 10g

Ginger 15g

Jujube 10g

Wedgeberry 10g

Salt 10g

Chicken Powder 10g

Steps:

Scramble and cut into chunks; add the Chinese pepper leaves to the pot and cook for 2 hours. Wash and cut woodchuck into pieces; peel yam, wash and cut into hobnail pieces.

Jujube and wolfberry soak.

Wash and slice the onion and ginger, and cut the soaked jujube into small dices.

Put water in the pot to boil, put in the cut chicken pieces blanching on low heat for 4 minutes, skimmed off the froth, then fish out and spare.

Put 15 grams of oil in the pot, and when the oil temperature is heated to 70%, put in the green onion and ginger slices.

Then put in the blanched chicken pieces of large fire incense, add 1000 grams of water to high heat, put 10 grams of salt, chicken powder 10 grams, large fire boil.

Pour into a stainless steel pot, sealed with plastic wrap. Then, take a steamer and add water, put the stainless steel basin on the steamer, and steam for 40 minutes on medium heat and then take it out.

Then pour it into a clean pot, add yam, jujube and wolfberry, and cook for 10 minutes.