Chicken Stewed with Mushrooms

Thaw the rooster using steam.

Use scissors to cut the chicken into large pieces (adjust the size of the chicken pieces according to your preference, but make sure to include important parts like wings and legs). Place the cut chicken into a clay pot and start cooking on low heat.

Prepare the seasonings. Keep the green onion whole, slice the ginger, and combine Huangqi and Angelica with the chicken broth for a perfect match. Personally, I enjoy the flavor of these herbs in the soup, but you can omit them if you prefer. If you have a pack of stewing spices, use that; otherwise, you can substitute with star anise, Sichuan peppercorns, bay leaves, and cinnamon.

After skimming off the floating residue, add all the seasonings into the pot.

Next, prepare the mushrooms. You can choose from a variety of dried mushrooms for the stew; my personal favorite is the Northeastern red pine mushroom, but hazelnut mushrooms are also a great option.

Take an appropriate amount of dried mushrooms (about two handfuls) and soak them in hot water until soft. Once they can be easily torn apart by hand, remove any stems, rinse away dirt, and squeeze out excess water. Don't throw away the soaking liquid; after letting the impurities settle, add the clear, flavorful broth to the chicken soup.

While picking mushrooms, let the kids help out too! ❤️

After simmering the chicken broth on low heat for about two hours, add the mushrooms and some salt. Cook for an additional 15 to 30 minutes.

The delicious chicken soup is ready! Before serving, taste it to adjust the seasoning.

It's incredibly flavorful, making it perfect comfort food for the autumn and winter months.