Chicken Soup with Shiitake Mushrooms
Stew free-range chicken legs with shiitake mushrooms and red dates for a fresh, flavorful, nutrient-rich soup.
Ingredients
cooking wine
1 tbsp
fine salt
2 tsp
MSG
1 tsp
Instructions
1
Step 1
Wash the free-range chicken legs and chop them into small pieces. Blanch the chicken, then remove and drain it. Soak the shiitake mushrooms until soft and remove their stems. Soak the red dates, rinse the ginger, and crush it lightly.
2
Step 2
Place all the ingredients in a clay pot, pour in the cooking wine, and add enough water. Bring to a boil, then stew over low heat for 1 hour.
3
Step 3
Finally, season with fine salt and MSG, stir until evenly combined, and serve.
