Wild mushroom stewed chicken

Overview

There is no one in Yunnan who doesn’t like to eat mushrooms. Although we sometimes see little people, such dried wild mushrooms must be safer.

Step 1: Soak the colorful mushroom bag for half an hour in advance, then wash and wring it dry.
Step 2: Soak the chicken pieces in cold water in advance. After changing the water several times, until the blood is removed, wash it quickly and put it into the pot. Add an appropriate amount of water, add ginger, green onion and cooking wine, and blanch it on fire. Use a spoon to scoop out the floating foam during the blanching process.
Step 3: Wash the blanched chicken pieces with warm water and try to remove as much foam as possible.
Step 4: Take out the washed chicken pieces and drain the water.
Step 5: Pour the chicken pieces into the casserole, add washed colorful mushrooms, ginger, green onions, red dates, salt and a little cooking wine, then add an appropriate amount of water. The amount of water added is very important. It is best to add enough at one time, 1.5-2 times more water than the ingredients.
Step 6: Bring to a boil over high heat, then turn to low heat and simmer slowly for about 2 hours. Season and add the Cordyceps sinensis into the pot ten minutes before cooking.
Step 7: Finally, four or five minutes before starting the pot, add the wolfberry.
Step 8: Remove from the pot and serve.