Stewed chicken with almond mushrooms and lotus seeds


1/2 chicken

50 grams dried almond mushroom

50 grams lotus seed

1/2 teaspoon salt

1 teaspoon wolf berry

1 piece ginger, sliced


1. Immerse the lotus seeds in water for 2 hours, immerse the almond mushrooms in water for 10 minutes


2. Cut the chicken into chunks


3. Drop the chicken in a skillet, pour some cold water in the skillet, heat the skillet over high heat, bring to a boil, boil for 5 minutes, take out the chicken, rinse, drain


4. Drop the chicken in a stew pan, pour some water in the stew pan


5. Add almond mushrooms, ginger, and lotus seeds in the stew pan, heat the stew pan over high heat, bring to a boil, turn down to medium low heat, cover the stew pan with the lid, stew for 1 hour


6. Add wolf berries in the stew pan, season with salt, continue to stew for 30 minutes


7. Turn off the heat, simmer for 10 minutes


8. Serve