Prepare half of the rooster, remove the chicken butt and toes, and chop the chicken meat into even small pieces. Remove the roots of the soaked mushrooms.
Prepare the auxiliary ingredients
Cut the ginger into slices, cut the scallion into horseshoe slices, and wash and cut the cilantro into segments and set aside.
2. After all the ingredients are ready, blanch the mushrooms and chicken
When the water boils, add the mushrooms and scald them for 30 seconds to remove any impurities and odors, then pour them out and rinse with clean water to drain.
Boil water in the pot, cold water into the chicken pieces, pour a little cooking wine to remove fishy, cook out the blood in the chicken pieces, and when the water boils, beat the floating foam in the pot.
After about two minutes of cooking, pour out the chicken pieces and rinse off the blood foam on top with water.
3. Hot pan and cool oil to fry the chicken
Burn oil in the pan and slide the pan, then pour out the hot oil and add cool oil to prevent the chicken pieces from sticking to the pan.
Open medium heat stir-fry 2 minutes, stir-fry out the water inside, such as chicken pieces stir-fry slightly browned, pour in the shallots and ginger slices to fishy aroma.
Stir-fry the scallion and ginger flavor after the fried chicken pieces in the water boiling casserole inside.
Cook over high heat until boiling, then reduce heat to low and simmer for 50 minutes.
Do not use cold water for chicken soup, as it will solidify the proteins and will not bring out the nutrients in the chicken, and the chicken will be hardened and burned.
After 50 minutes, the chicken oil floated all over the whole pot full of flavor, this time to put the mushrooms in, add the right amount of salt to adjust the bottom flavor. Add a few goji berries or jujubes, cover the pot and simmer for 5 minutes to let the fresh flavor of the mushrooms blend into the chicken broth. Sprinkle some cilantro or green onion on top of the pot for a more flavorful and refreshing taste.
Tips
1. Soak the shiitake mushrooms in cold water to prevent them from losing nutrients and to enhance their flavor.
2. When stewing chicken soup, be sure to use hot water, cold water is easy to make the protein coagulation, stewed out of the chicken soup is not fresh and rich, and the chicken is easy to firewood.
3. Stewing this kind of fresh soup, you only need salt to adjust the bottom flavor, do not need other seasonings.