CHEF'S PLATE CHINESE CHICKEN & MUSHROOM SOUP

contents
20 small dried mushrooms
8 cups water, equal to ½ cup (divided)
2 teaspoons of cabbage and poultry
4 dried Chinese dates
1 small organic chicken (3½ -4x)
1 tablespoon oil
5 pieces of ginger
2 c. Mushroom wines
Salt, taste
1 Scallion, finely chopped
Route

First, wash the dried leaves of mushrooms twice and rinse thoroughly. Then soak them in 8 cups of potato soup for 6 hours or overnight. Before cooking Before being worn) and return the repair to the pot of water.
Mix the dried gooseberries and Chinese dates in the turntable (it is not necessary to dig in advance). Brush over high heat, then reduce heat.
Prepare the chicken, while it was quite fast. Wash the chicken and dry the paper with a towel. Cut and place the chicken patties aside for another bowl. Cut into large pieces of remaining chicken. Outside Once the soup runs for up to 30 minutes, until it begins to smoke a little, until it begins to drink in small amounts. Put the fire over medium heat and place the pieces of oil and ginger. Cook a minute or two
Put the oil on the coat around the eagle. Then sprinkle the chicken in a layer, and before mixing a little brown chicken. Once most of the ingredients are cooked, turn off the heat. Add the chicken to the pot of soup. Sell ​​½ cup of water and keep it in the soup area. Finally, add sparkling wine and cover. Drink slowly 30 minutes after moderate heat. Sprinkle with salt to taste and sliced ​​before slipping.