The first thing you feel when you scoop up a spoonful of chicken soup is the heat that warms your entire face. The aroma of this chicken stew instantly fills the entire nasal cavity, deeply tickling the taste buds of memories. The sweetness of the chicken soup blends with the richness of the soup, like a melodious music, gradually filling the entire mouth.
chicken stew soup
chicken stew soup Contains a lot of water to lubricate the intestines
Ingredients
- native chicken half
- ginger A few pieces
- 18 capsules Dried Sichuan peppercorns
- pepper Appropriate amount
- Salt Appropriate amount
- 15 g Morels
Instructions
- Rinse the chicken simply, put it in a wok and add a little water to stir-fry to avoid sticking to the pan. Remember not to fry it with oil. When the water is dry, add ginger slices and dried peppercorns, turn to low heat and stir-fry until the aroma is released.
- The purpose of stir-frying is to remove blood and reduce the fishy smell. After frying until fragrant, add cold water, morels (or other stew ingredients), salt, and pepper to taste (the water used to soak the mushrooms is also added)
- Simmer over low heat, or simmer over water. Be careful not to knock off the foam in the soup, as it will disappear after a while. You can control the time, stew until soft and ready to eat.
- Salt can be added in the middle of the meal. Elderly people can also add it when the pot is cooking. Adding it in advance will only make it more delicious.
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