Black Garlic Hericium Chicken Soup
Overview
Today I stewed chicken with black garlic, paired with hericium, bamboo shoots and wakame. The stewed chicken soup tastes delicious. Have you ever eaten black garlic? In people's minds, garlic is an ingredient with a strong smell. However, fermented black garlic is not only not spicy or irritating, nor does it have a garlic smell, but it also has a sweet and sour taste. The color ranges from white to black, the texture ranges from crispy to soft, and the nutritional content has doubled. Black garlic is a versatile ingredient that is the finishing touch wherever it is placed. It is the soul of a dish, making the tip of the tongue dance and the taste buds throb. Qingdao herbal quality black garlic can remove fishy smell and relieve greasiness, making it the best partner for making soup. The dehydration and freezing process is used to lock in more nutrients and protect people's health.
Tags
Ingredients
Steps
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After soaking Hericium erinaceus until soft, steam it for half an hour to remove its bitter taste.
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Spring bamboo shoots have been boiled and soaked in lightly salted water.
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Soak wakame half an hour in advance until soft.
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Cut chicken legs into pieces.
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Soak in clean water to remove blood stains.
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Tear the hericium into small pieces and set aside with the spring bamboo shoots.
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Put ginger and a little oil in a casserole, add chicken pieces and fry until the surface changes color.
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Add spring bamboo shoots and Hericium mushrooms.
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Add boiling water to cover the ingredients and skim off the foam after boiling.
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Add black garlic.
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Add wakame seaweed and pepper to enhance the flavor and remove the fishy smell.
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Simmer for 20 minutes and add salt.
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Simmer over low heat for another 10 minutes and serve.
