Bamboo Fungus and Free-Range Chicken Soup

After cleaning the native chicken, cut it into pieces. Cut the green onions into sections and slice the ginger.

Soak the bamboo fungus in lightly salted water for more than half an hour, then rinse off the impurities on the surface after it has soaked and expanded.

Put the chicken pieces, scallions, ginger, and cooking wine together into a clay pot, pour in enough water at once, bring to a boil over high heat and skim off the blood foam, then reduce to low heat and simmer for more than two hours.

Before preparing to eat, add bamboo fungus and simmer over medium heat for more than half an hour, then sprinkle with an appropriate amount of salt for seasoning, and it's ready to serve.

Delicious, nutritious, and good for weight loss.