Chicken Soups with Cinnamon and Shiitake Weeds
1 ounces dry shiitake weeds (dried is much much better refreshing in this recipe)
2 tsp sugar
1 to 1 1/2 excess fat hen lower limbs, usually bone-in, cut into chunks
2 Tablespoons soy sauce
A 1-inch piece of refreshing cinnamon, peeled and cut very thin
A touch of salt
1 tsp. hammer toe starch
3 servings hot water
Relax the weeds in the hot water for 20 moments. Use a serving or a smaller pot to keep the weeds absorbed in the water.
While the weeds are treating, mix the soy, sugar, sea and hammer toe starchy foods in a large serving. Make sure there are no hammer toe starchy foods protuberances. Add the hen and cinnamon to the serving, throw to coat with the gravy, and set aside.
When the weeds have melted, remove from the water (saving the treating liquid) and piece slim. Add the weeds into the serving with the hen. If the treating water has resolution in it, add the treating water though a fine-meshed filter covered with a paper bath towel into another serving.
Put the hen mushroom blend, and the mushroom treating fluid into a pot and bring to a come. Lower the heat to a bare cook, cover the pot and cook softly for 25 moments. Serve hot.