Ingredients: Hericium erinaceus 30g, Chai chicken 750g, lean meat 250g, yam 200g, red dates and salt.

Steps of Stewing Chicken with Hericium erinaceus

1. Hericium erinaceus soaked in water one night in advance.

2. Squeeze out the yellow water and cut it into small pieces.

3. Red dates are pitted for use.

4. Peel the yam and cut it into small pieces.

5. Wash lean meat and cut into pieces.

6. Wash the chicken and cut it into small pieces.

7. Put it in a boiling water pot 10 minute to force out dirty blood, then take it out and wash it off with clear water.

8. Put all the ingredients in the stew.

9. Add cold water and stew for 3 hours.

10. Add salt according to personal taste when drinking, which is very sweet and has the effects of nourishing yin and benefiting qi, benefiting stomach and strengthening spleen.

Matters needing attention in eating mushrooms

1, people who are allergic to mushrooms should not eat it. Mushrooms may also become allergens. If they are allergic to mushrooms, eating mushrooms may cause allergic symptoms such as redness, frequent diarrhea, indigestion, headache, sore throat and asthma, so such people should also avoid eating mushrooms.

2, mushrooms are slippery, and people with diarrhea are not suitable for eating. People with gastrointestinal diseases and liver and kidney failure should not eat mushrooms often, because mushrooms contain a substance called chitin, which hinders gastrointestinal digestion and absorption.

Don't eat mushrooms picked from the wild casually, so as not to be poisoned by poisonous wild mushrooms.

4. Mushrooms contain sodium glutamate. When cooking mushrooms, don't put them in the hot pot, but add them when the dishes are about to go out of the pot. Because when the temperature is higher than 120℃, sodium glutamate will become sodium pyroglutamate, which is harmful to human body and difficult to excrete.

5. It is not advisable to add monosodium glutamate and chicken essence when cooking mushrooms. These are all freshness enhancers, and foods such as mushrooms themselves contain umami ingredients. The sodium glutamate contained in the mushroom itself is salty. If monosodium glutamate is added to cooked food, it is necessary to add less salt.