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Chicken and Mushroom Hot Pot
Rate this recipeChicken and mushroom hot pot has a fragrant, full-flavored broth, sweetened naturally by the chicken and mushrooms.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
60 minutes
Servings
3
Level
Medium
Ingredients
Free-range chicken
700 g
King oyster mushrooms
200 g
Shiitake mushrooms
200 g
Oyster mushrooms
200 g
Enoki mushrooms
200 g
Snow fungus
200 g
Implementation Steps
01
Rub the chicken with salt or ginger to remove any off smell, then rinse several times with clean water, drain and chop into bite-sized pieces.
Trim the bases of the mushrooms, soak them in salt water for about 3 minutes, rinse with clean water and drain. Halve the king oyster mushrooms. Arrange the mushrooms on a plate.
Trim the roots of the garland chrysanthemum, wash, cut into lengths and put on a plate.
Peel and slice the ginger; finely mince the garlic; slice the chilies.
Trim the bases of the mushrooms, soak them in salt water for about 3 minutes, rinse with clean water and drain. Halve the king oyster mushrooms. Arrange the mushrooms on a plate.
Trim the roots of the garland chrysanthemum, wash, cut into lengths and put on a plate.
Peel and slice the ginger; finely mince the garlic; slice the chilies.
02
Heat a pan, fry the garlic until fragrant, then add the chicken and stir-fry until it firms up, seasoning to taste. Transfer the chicken to a pot, add 2 l of water, a few slices of ginger and the shiitake mushrooms to make the broth even more flavorful. Simmer the chicken over low heat for about 40 minutes, skimming patiently so the broth stays clear.
03
Pour the stewed chicken into the hot pot and set it on the burner. When the broth boils, add the mushrooms, and once they're cooked, add the greens.
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