Dried Monkey Head Mushroom Stewed Chicken
- Ingredients
- Old hen1 piece
- Wild Mushroom Tremella2 pieces
- Ginger2 slices
- Salt1 tablespoon
- Mushroom Tremella Stewed chicken Steps
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1. Soak the mushroom Tremella in warm water for four hours, squeezing out the water and changing it several times to remove as much moisture as possible. Cut the old hen into large pieces.
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2. Put the chicken pieces into a pot, add some water, and start cooking over high heat. Remove any foam that rises to the surface when the water boils.3. Transfer everything to a sandpot after boiling the chicken pieces with some water nearly to the boil. 4. Add the pre-soaked mushroom Tremella and ginger slices, along with some cooking wine, then switch to high heat until it comes to a boil again.
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5. Reduce the heat to low and simmer for about two hours before adding salt to taste.Tip 1. Make sure the mushroom Tremella is fully hydrated,
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When stewing soup, add some cooking wine to balance out the bitter taste of the mushroom Tremella;
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2. Only when the mushroom Tremella is soft and as tender as tofu can its nutrients be fully released.
- Tip
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1. Soak the monkey head fungus sufficiently,Stew Add a bit of cooking wine when making the soup to neutralize the bitter taste of the monkey head fungus;
2. The monkey head fungus must be stewed until it is as soft and mushy as tofu;for its nutrients to fully release. Only then will all the nutrients be released.
