Mushroom stewed chicken

Overview

The soup is delicious and the rich aroma fills the kitchen.

Rinse the dried mushrooms and soak them in warm water in a large bowl.
Use a native chicken rack (use separate chicken breasts, legs, and wings), tear off large pieces of chicken fat, and slaughter into large pieces.
Pour into boiling water with cooking wine, rinse and drain;
Heat the pan, fry the chicken oil over low heat, pour in the chicken pieces, and stir-fry over high heat to dry out the water;
Add cold water, bring to a boil and remove the foam;
Pour into the stew pot, add washed and squeezed dry mushrooms (pour in the water for soaking the mushrooms at the same time), add ginger and peppercorns, and simmer for two hours;
After the power is turned off, add red dates, wolfberry, and salt and simmer for half an hour;
Pour into a soup basin as needed and serve hot.