Ingredients: 500 grams of frozen Sanhuang chicken (half chicken), 8 mushrooms, 3 slices of ginger, and appropriate amount of salt.

Practice: Take out the frozen chicken and thaw it, and remove the chicken feet. After washing the mushrooms, soak them in cold water, and set aside the soaked water. Boil the chicken in boiling water for about one minute. Immediately after taking it out, put it in cold water for cleaning. Add cold water+water soaked in mushrooms, chicken and a few slices of ginger to the casserole. Add mushrooms to the soup and bring to a boil.

Cover and cook for about 10 minutes, then turn to slow fire, block the air outlet with cloth, and stew for about one hour with minimum fire. Open the lid, add salt, and turn to high heat for 10 minutes. A bowl of delicious chicken soup is ready. Let's leave now.

The secret of how to better stew chicken soup-

Anyone who has seen "Dae Jang Geum" should know that when she cooks soup, she will block the air holes in the casserole and stew it slowly with a small fire, so that the chicken soup is rich in flavor and the chicken is very tender and delicious.

1, kill live chickens and eat frozen chickens

We are all used to buying live chickens in the market, slaughtering them on the spot and stewing soup when we get home. I hope we can't lose every minute. Actually, this is not right. After fresh chicken is bought, it should be frozen in the freezer for 3 ~ 4 hours, and then the thawed stew is taken out.