Spring Bamboo Shoots and Fungus Stewed in Local Chicken Soup

Overview

The weather was nice on the weekend, so I went to a farmhouse and bought an authentic native chicken. Although the price was a bit expensive, the quality was very good. I also bought big spring bamboo shoots and stewed them with the native chicken to relieve the greasiness of the native chicken!

Tags

• soups
• home cooking
• chicken
• fungus
• onions
• rice wine
• spring bamboo shoots
• ginger
• salt

Ingredients

Steps

1. 1 Half a farm chicken, washed.

   

2. 2 Blanch it with boiling water several times to remove the fishy smell completely.

   

3. 3 Boil water in a pot, add native chicken to stew when the water is boiling, and add a large amount of rice wine.

   

4. 4 At this time, process the spring bamboo shoots and peel them.

   

5. 5 Blanch the fungus, cut into pieces and soak the fungus and set aside.

   

6. 6 Simmer the chicken stock until it can be easily poked with chopsticks.

   

7. 7 Add the spring bamboo shoots and fungus, simmer until the ingredients are mature, season with salt, and that’s it!

   

8. 8 The finished product is so delicious!