Chicken half

Mushroom 12

Xiyangshen 6 grams

Dendrobium officinale 2 roots

Ginger 3 slices

Materials wine 2 spoons

Soy sauce 1/2 spoons

Salt 6 grams

Water 600 ml

How to make rice cooker chicken soup ?

Nick the water chicken, put rice cooker. Put 600 ml of water, cooking wine, ginger, salt. 40 minutes to cook 8-9 minutes cooked (I this a little overcooked)

Soup is very golden and light. If the chicken is very oily, you can skim the oil at this time.

Add the mushrooms. Taste (without soy sauce). Simmer for another 10 minutes.

The soup is rich and the chicken is soft and tender.