Chicken soup with milk root and bamboo fungus-You Are Foodie

By Joanna
26

Chicken soup with milk root and bamboo fungus

The stewed soup brought back from Yunshui Yao - "milk root" is commonly known as "grass root" in Fujian. It tastes sweet, pungent and warm in nature. It can tonify the spleen and kidney, expel wind dampness, and dredge the tendons. The native chicken soup with milk roots has a special flavor of grass roots. You can drink it to adjust your appetite, indigestion, kidney deficiency and fatigue!

Main Ingredients

Native chicken meat 500 g

Auxiliary Ingredients

salt A moderate amount of
Dictyophora 4
Cowpea root 40g

Step 1 . Wash the native chicken and milk root

Step 2 . Pay attention to the amount of milk root. No matter how much it is, it will taste bad

Step 3 . Wash bamboo fungus and soak hair

Step 4 . Chicken blanched in water

Step 5 . Put chicken and milk root into casserole, add proper amount of water and boil, and keep low heat for half an hour

Step 6 . Add bamboo fungus and cook for another half an hour

Step 7 . Finally, add salt and cook

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Cooking Steps