Yam, carrot, chicken drumstick stew with mushrooms
Yam and carrot chunks simmer with soaked hazel mushrooms and cooked chicken drumsticks until everything turns fork-tender, yielding a golden, nourishing stew whose broth tastes deeply of mushroom and chicken.
Instructions
- 1
Pick the dried hazel mushrooms clean, soak them briefly and wash them, I used a pressure cooker to cook them for 20 minutes.
- 2
Peel the yam and carrots, then cut them into large chunks.
- 3
First, put the Chinese yam and carrots into the pot and cook until they are 80% done, meanwhile adding an appropriate amount of cooking wine and salt.
- 4
Add the hazel mushrooms and cook until fully done, then add an appropriate amount of chicken bouillon and stir well.
- 5
Sprinkle chopped green onions on the dish after it is served; the soup is fresh, delicious, and nutritious.
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Ingredients
Main Ingredients
- Cooked chicken leg2 piece
- Hazel mushroomto taste
- Chinese yamto taste
- Carrotto taste
Auxiliary Ingredients
- chopped green onionsto taste
Seasonings
- Edible oilto taste
- light soy sauceto taste
- cooking wineto taste
- Saltto taste
- chicken essenceto taste