Ingredients: grass chicken 1 piece, 50 grams of dictyophora indusiata.

Accessories: ginger 1 block, shallot 1 tree, appropriate amount of onion, appropriate amount of ginger, cooking wine 1 spoon, and appropriate amount of salt.

1, Dictyophora indusiata is soaked in water for 2 minutes, the net cover of Dictyophora indusiata is removed, and the pedicle is cut off. Put Dictyophora dictyophora in a container, add 1 spoon salt, pour in clean water and soak for 15 minutes, then wash and wring out the water.

2. Clean all the ingredients, clean the chicken, slice the ginger, cut some shallots into chopped green onion, and tie some shallots for later use.

3. Put the chicken, ginger slices and chives together in the rice cooker, add the onion, ginger and cooking wine, cover the lid and start the soup-making function of the rice cooker. After the rice cooker is boiled for 20 minutes, skim the floating foam and continue to stew.

4. When the soup is boiled for the last 10 minute, add the prepared dictyophora and continue to stew.

5. Finally, add a proper amount of salt and sprinkle with chopped green onion after serving.