Mushroom and Chicken Leg Soup
Overview
Shiitake mushrooms are the second largest edible fungi in the world and one of my country’s specialties. They are known as delicacies among the people. It is a fungus that grows on wood. It tastes delicious, has a refreshing aroma, and is rich in nutrients. It is known as the Queen of Plants. It is mainly used to treat loss of appetite, lack of energy and fatigue. It can effectively lower blood lipids and enhance human immunity; thereby effectively improving people's physical fitness.
Tags
Ingredients
Steps
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Clean the chicken legs bought from the supermarket, put them in the rice cooker, add cinnamon, star anise, and ginger, and start to blanch them with cold water. This step is to better soak the blood water and remove the fishy smell. After all, they are frozen chicken legs, even though the production date is today.
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I grabbed a handful of dried mushrooms in a bag, washed them, and soaked them in hot water. Don't pour the water in which the mushrooms are soaked, as the nutrients are all in it.
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I was rushing to pick up the kids from school, but I didn’t take a picture of how to put the pressure cooker in. I only had this picture of returning home, deflating the pressure, and opening the pot. I will describe it in words. Put the blanched chicken legs into the electric pressure cooker. Pour the soaked mushrooms in together with the mushroom water. Add half a piece of ginger, sprinkle with a little salt and white pepper, cover it, and turn to the soup setting.
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Finished product. It’s a meal-sized portion and the kids love it.
