Tools/ingredients: 400g of native chicken, 4 shiitake mushrooms, 80g of Pleurotus eryngii, cooking wine 1 spoon, appropriate amount of salt, 2 slices of ginger, and chicken powder 1 spoon.
1, cut the bought chicken into small pieces and soak it in clean water for half an hour to remove blood.
2. Then put it in a cold water pot, add cooking wine to remove the fishy smell, boil over high fire, and skim off the floating foam on the surface.
3. Take it out and put it in a basin for later use.
4. Mushrooms are soaked in advance.
5. Prepare soaked mushrooms, red dates and white mushrooms, clean them and slice them with ginger.
6. Put the blanched chicken pieces into the casserole and add all the ingredients.
7. Then add water with no more ingredients.
8. Bring to a boil over high heat and simmer for about 40 minutes.
9. Season with salt and chicken powder and simmer for 5 minutes.
10, a delicious casserole mushroom chicken soup is ready.