Rice Cooker Recipe: Mushroom Chicken Soup

Name: Rice Cooker Recipe: Mushroom Chicken Soup
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 20 rehydrated dried shiitake mushroom; 3 chicken drumstick; 2 grated ginger; 6 tbsp chicken bouillon powder; salt, to taste; pepper, to taste; ⅓ can pickled cucumber

電鍋料理：香菇雞湯

With this recipe, the chicken will be stewed tender until it falls off the bone and melts in your mouth. This rich and flavorful soup is perfect anytime. Give it a try and enjoy! 🍲✨

servings: 👥 4 servings
time: ⏱ 60 min
Cuisine: 🍽 Taiwanese

by @Kangacook_official · Original recipe on kangacook.com

English text is machine-translated from the original Chinese and has not been reviewed by a person.

Ingredients

Servings:4 servings

20rehydrated dried shiitake mushroom
3chicken drumstick (Drumsticks)
2grated ginger
6 tbspchicken bouillon powder
to tastesalt (To taste)
to tastepepper (To taste)
⅓ canpickled cucumber (Optional)

Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.

▶ Start cook mode

Nutrition per serving

calories: 315 kcal
protein: 24.5 g
fat: 18.2 g
carbohydrate: 14.8 g

As published by the author; KangaCook estimates these automatically.

Steps

1
Rehydrate the mushrooms until soft, then cut into small pieces.
2
Stir-fry the chicken legs in an electric pressure cooker until fragrant.
3
Add about 800 ml of water, then add the mushrooms and ginger.
4
Set the electric pressure cooker to "Soup Mode".
5
After the soup mode finishes, season with chicken bouillon powder, salt, and pepper. Simmer for another 20 minutes.
6
Ta-da, it's done!