Mushroom Chicken Soup
Description
When I was a child, my mother often cooked mushroom chicken soup for us to drink. As I grew up, I became particularly fond of cooking this soup and missed its sweet and refreshing taste.
Serving Size
Time
Ingredients
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Chicken legs
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Ginger
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Dried shiitake mushrooms
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Rice wine
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Salt
Steps
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Peel and slice the ginger. I personally love the spicy taste of ginger, so I put more in to simmer.
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Using dried shiitake mushrooms is more fragrant. Wash and soak them in water. Don't throw away the water after soaking, you can add it to the simmering pot for more flavor.
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It is recommended to use chicken legs and chop them into 3 pieces. The bone marrow of the chicken legs will be easier to simmer into the soup. It is more convenient to buy pre-chopped chicken legs at the supermarket.
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Put the three ingredients together in a pot with rice wine and water, and simmer slowly over low heat. Remember to cover the pot, so it will be more fragrant.
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I like to stew the chicken legs until they are tender, and then add a little salt to season.
Tips
Using an electric cooker is even more convenient. After preparing the ingredients, throw them all in together, add a bowl of water to the outer pot, and season with salt after the electricity is turned on.