大家好，歡迎來到農(nóng)村美食課堂，今天是被我媽逼著起來做飯的一天。

我媽說：“你看看你現(xiàn)在這憔悴的面容，再不進(jìn)補(bǔ)就來不及了。”我說：“媽，我這么瘦，是因?yàn)槲医?jīng)常運(yùn)動(dòng)啊！”我媽說：“那正好，我給你煲個(gè)湯吧。”

我媽說：“現(xiàn)在去菜市場(chǎng)買雞肯定是不夠新鮮的，所以我提前在超市買了這個(gè)凍雞。雖然沒有活雞新鮮，但勝在價(jià)格便宜，而且經(jīng)過冷凍，雞肉里的酶停止了活動(dòng)，肉質(zhì)會(huì)更加緊實(shí)有嚼勁。”

我媽還跟我說：“以前我們家條件不好，過年才能吃上雞肉，所以每次吃雞都會(huì)覺得很香很滿足。現(xiàn)在日子好了，雞都吃膩了，反而懷念小時(shí)候的味道。”

我媽說：“既然要吃雞，那就要吃的不一樣。平時(shí)都是清燉白切雞，這次咱換個(gè)口味，用香菇燉雞湯，味道更鮮美，營(yíng)養(yǎng)也更好吸收。”

我媽說：“咱們先把雞洗干凈，切成塊，冷水下鍋焯水去腥。等水煮開后，撇掉浮沫撈出備用。接著起鍋燒油，放幾片姜進(jìn)去爆香，然后把雞倒進(jìn)去翻炒一下，鎖住雞肉里的香味。”

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我媽說：“接下來就是重點(diǎn)，放兩勺生抽、一勺蠔油提鮮，繼續(xù)翻炒均勻，讓雞肉充分吸收調(diào)料的味道。然后往里加足量清水，大火燒開后轉(zhuǎn)小火慢燉半小時(shí)。”

我媽說：“時(shí)間差不多了，嘗嘗看咸淡。嗯，味道剛好。這個(gè)時(shí)候就可以把準(zhǔn)備好的干香菇放下去了，蓋上鍋蓋繼續(xù)燉半小時(shí)左右，讓雞肉和香菇充分融合，湯汁變得更加濃郁。”

我媽說：“最后撒點(diǎn)鹽調(diào)味，放點(diǎn)蔥花點(diǎn)綴一下。你看，這樣一道色香味俱全的香菇燉雞湯就做好了，是不是比白切雞更有食欲？”

我嘗了一口，果然非常好吃！我媽說：“多吃雞肉能補(bǔ)充蛋白質(zhì)，對(duì)身體好，還能美容養(yǎng)顏呢！”