How to make bamboo fungus stewed with chicken soup

1. Prepare materials: half a native chicken, bamboo fungus, tea tree mushroom, red dates, wolfberry, chestnut, and ginger cubes, as shown in the picture below. ?

2. Soak bamboo fungus for half an hour in advance, put a spoonful of white vinegar in the water, wash and cut into sections after soaking.

3. Then wash the chicken pieces and cut them into small pieces. Don’t cut them too big, otherwise they will not taste good.

4. Boil a pot of boiling water first, put the chicken pieces in and scald them. This step is to remove the bloody smell.

5. Take out the chicken pieces and wash them. Put the ginger slices, wolfberry, red dates, tea tree mushrooms, and bamboo fungus into the electric stew pot, and add an appropriate amount of salt.

6. Select the muscle function of the electric stew pot and stew for 4 hours. You can also use a rice cooker. When the time is up, just take out the soup.

Tips: Put the salt in when you start to simmer the soup. You only need to add salt, not chicken essence, because the ingredients themselves taste very fresh. Use the extra chicken pieces after they have cooled. Wrap it in plastic wrap and put it in the refrigerator. It can be kept in the freezer for about 3 days, but it is recommended to eat it as soon as possible.