Steamed chicken

Steamed chicken

Introduction:

"The weather is getting colder. Make a simple and nutritious tonic soup."

Production steps:

Step 1: prepare a green bird chicken (only half of the amount after boiling)

Step 2: cut the chicken into small pieces, put it in cold water and bring to a boil. Then take out the chicken pieces and rinse them to remove the blood foam.

Step 3: put the chicken nuggets (I only used half of the amount), pickled Hericium erinaceus, flower mushroom and Lentinus edodes into the steam boiler, add two pieces of Astragalus, six pieces of ginger, cooking wine, salt and a little pepper.

Step 4: add the right amount of water, not too full, in the process of steaming, there will be water vapor falling into.

Step 5: prepare a larger steamer, add water, put the steamer into the steamer and steam for 30-45 minutes (the time will be counted after the steamer is boiling).

Step 6: add some coriander at last, and the Steampot chicken will be OK. The chicken is tender and smooth, the fungus is delicious, and the soup is mellow and nutritious.

Materials required:

Grassland Xingfa green bird chicken: one

Hericium erinaceus: Three

Mushroom: Three

Lentinus edodes: right amount

Ginger: moderate

Cooking wine: moderate

Salt: right amount

Pepper: a little

Astragalus: two tablets

Note: no Hericium erinaceus and mushroom can be used instead of Pleurotus eryngii, put a few mushrooms to taste. Fungus taste has been very delicious, there is no need to put MSG, chicken essence and so on.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: Original