The complete guide to making red mushroom chicken soup, teaching you to simmer a delicious soup
Red mushrooms contain nutrients such as protein, carbohydrates, minerals and vitamins, and have the effect of tonifying deficiency and nourishing the blood. Chicken has the effect of warming the middle burner, boosting qi and tonifying deficiency; the two combined in a dish can provide the human body with rich nutrients, has the effect of tonifying deficiency and nourishing the blood, and is used to treat conditions such as anemia, cough and asthma, blood-deficiency dizziness, and weakness after illness or childbirth. Now let us take a look together at the complete guide to making red mushroom chicken soup!
Red mushroom free-range chicken soup
[Ingredients] 1 free-range chicken, 10 red mushrooms, an appropriate amount of ginger, an appropriate amount of salt.
[Method] 1. Wash the free-range chicken, cut it into two pieces, and blanch it in boiling water. 2. Put the blanched free-range chicken into a pressure cooker, add the ginger slices, and add clean water until it covers the chicken. 3. After cooking under pressure for 20 minutes, scoop out part of the chicken soup and the oil on the surface of the soup to use as stock. 4. While the chicken soup is cooking, prepare the red mushrooms: use scissors to cut off the soil-covered stem base, and rinse the surface of the red mushrooms with clean water. 5. The scooped-out chicken soup is golden yellow. 6. After scooping out the stock, add the washed red mushrooms, cover the lid again and cook under pressure for one minute, then keep it warm for a while and it is ready.
Red mushroom black chicken soup
[Ingredients] Dried red mushrooms, half a black chicken, bamboo fungus (optional), white scallion sections, ginger slices, Sichuan peppercorns, salt.
[Method] 1. Soak the dried red mushrooms in clean water for a bit, do not soak too long; gently rinse off the surface dust and soil, and use scissors to cut off the root with sand and mud. 2. Rinse them clean in clean water, then continue to soak them in clean water. Do not pour out this water. 3. Chop the black chicken into small pieces, put them into a pot with cold water, and "blanch briefly" to remove impurities and blood foam. 4. Pour out the water in the pot, and rinse the chicken pieces clean with clean water. 5. Replace with a fresh pot of new water, using a larger amount of water, because water cannot be added again during the soup-simmering process (if you must add some, you can only add hot water, otherwise the chicken will not cook tender). Throw in the scallion sections and ginger slices, then add 7 or 8 Sichuan peppercorns, and turn on high heat. 6. Pour the red mushrooms together with their soaking water into the pot. 7. It happened that the bamboo fungus was also soaked and expanded (this is optional, because the red mushrooms themselves are already very savory). 8. Pour it into the pot as well, and first bring to a boil over high heat. 9. Then turn to medium-low heat for 2 hours, because what was bought is a free-range black chicken; generally chicken only needs 40-60 minutes to cook.
Red mushroom stewed chicken soup
[Ingredients] 500 grams of fresh red mushrooms, 1 hen, an appropriate amount of cooking wine, refined salt, monosodium glutamate, white sugar, scallion sections and ginger slices.
[Method] 1. Slaughter the chicken, remove the feathers, internal organs and feet and claws, blanch it in a pot of boiling water, then remove and wash it clean. Remove impurities from the red mushrooms and wash them clean, then tear them into pieces. 2. Put the dressed chicken and an appropriate amount of water into the pot, bring to a boil over high heat, skim off the foam, add the cooking wine, refined salt, monosodium glutamate, white sugar, scallions, ginger and red mushrooms, and stew over low heat until the chicken is tender and cooked through; it is then ready to serve.