1 pack of lily bulbs, 5 stalks of asparagus, 1 chicken leg, 1 wood ear fungus, 1 pack of brown sword belt mushrooms, some ginger, 3 cups of water, 2 cups of chicken stock.
1. Add seasoning (1) to a bowl and mix well.
2. Rinse and cut chicken leg into pieces; Blanch in boiling water for 20 seconds so as to drain the blood; Remove and immediately rinse in running water; Pat dry; Marinate in seasoning (1) for 30 minutes.
3. Rinse and tear into cloves.
4. Rinse and cut asparagus into sections; Rinse and slice ginger.
5. Rinse and soak wood ear fungus in water till soft; Remove and slice.
6. Rinse brown sword belt mushrooms; Blanch in boiling water for 20 seconds so as to remove the unpleasant amor.
7. Add ginger and pour 3 cups of water and 2 cups of chicken stock to a pot; Bring to the boil over a high heat; Add the chicken and cook over a high heat for 5 minutes; Add all the ingredients to the pot; Cook over a high heat for 5 minutes; Flavor with seasoning (2). Ready to serve.
COOKING TIPS:
1. Frozen chicken should be transferred from the freezer to the lower shelf of a refrigerator a night before the day you intend to cook them to ensure they thaw slowly.
2. To tenderize frozen or chilled chicken and remove the unpleasant "frozen food" taste, it is better to rinse in running water for 20 minutes before cooking.
