When the winter tonic is in time, how about a hot stewed chicken with shiitake mushrooms, eat meat and drink soup?

There is still a big difference between the north and the south when it comes to diet. Under normal circumstances, stewed meat and chicken in the north are basically meat and soup, and the meat is soft and delicious; When making soup in the south, you will drink the soup and abandon the meat, and the soup is fresh and nutritious. The method I share with you today is super simple, neither abandon the meat nor throw the soup, and the meat is fragrant and the soup is mellow, you might as well try it......

Ingredients: 1 local chicken, 50 grams of shiitake mushrooms

Seasoning: green onion and ginger, 1 small piece of cinnamon, 2 star anise, 3 bay leaves, appropriate amount of red dates, salt

Method 1: Chop the local chicken into large pieces, soak the mushrooms two hours in advance, and prepare seasonings such as green onion and ginger, cinnamon, and star anise.

Method 2: Put enough water in the pot, put the chicken pieces in cold water, add green onions and ginger slices, and boil the cooking wine over high heat to force blood foam.

Method 3: Skim off the foam after forcing the blood foam and remove the dry water.

Method 4: Put the fried chicken pieces into the cooking pot, add all the seasonings, cooking wine, soy sauce and red dates.

Method 5: Add hot water to cover the chicken pieces. (Don't waste the water for soaking shiitake mushrooms, it's very flavorful inside)

Method 6: Put it on the fire, boil it over high heat, and change to low heat to simmer.

Method 7: Simmer on low heat for about 1 hour, add salt, cover and continue to simmer for about 30 minutes until the chicken pieces are soft and rotten. (Local chicken is not easy to stew, and it takes about 30 minutes to buy it in the market)

Method 8: After the stew is done, eat the meat and drink the soup.