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Stewed chicken soup
Free-range chicken chunks are simmered slowly with ginger and wood ear mushrooms, skimmed for clarity, until the meat turns tender and the broth tastes pure and savory.
Instructions
- 1
One free-range chicken, cleaned.
- 2
Cut into pieces and put into the pot, adding ginger slices.
- 3
Add an appropriate amount of water.
- 4
Soak the wood ear mushrooms and wash them clean.
- 5
After the fire reaches a boil, skim off the foam and simmer over low heat for 30 minutes.
- 6
After adding the wood ear mushrooms, simmer until the chicken is tender, then add an appropriate amount of salt to season.
- 7
Finished product.
- 8
Finished product.
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Ingredients
Main Ingredients
- Free-range chicken1/2 piece
- black fungusto taste
- Gingerto taste
Seasonings
- Saltto taste