Three Treasures Chicken Soup

This chicken soup uses: 50 grams of fresh cordyceps flowers, 150 grams of small shiitake mushrooms, 300 grams of tender bamboo shoots, and half a small piece of chicken. I buy groceries once a week, then separate the ingredients into bags and take them out to mix and match according to the day.

First, keep the fresh-frozen ingredients frozen for later use. It is especially important to mention that cordyceps flowers must be thawed in the freezer, otherwise they will turn black.

Although this chicken is fresh-frozen, it should be thawed and rubbed with fine salt before stewing, so it will be fresher when cooked.

After washing the enamel pot, add water and place it on the electric ceramic stove, first cooking on power level eight.

Then add the cleaned ingredients to the pot together, and add ginger slices according to personal preference.

Cover it, first use high heat at setting eight to bring the soup to a boil, then simmer on setting two for one hour.

After cooking, add fine salt and an appropriate amount of goji berries for seasoning and garnish.

It's just that simple, a delicious and nutritious autumn soup is ready.

From preparing the ingredients to serving the beautiful soup, it takes about an hour and a half, and friends who like it can give it a try.