I hope the following things can help you. 1. Abalone and mushroom chicken soup material: 1. Broken abalone slices (you can buy them from ginseng antler medicine store, and a pack is about 12 yuan 80 cents). 2. Half an old chicken (you can ask the butcher shop to peel and degrease first). Or you can use shredded bamboo chicken (with a lot of gum). 3. Several mushrooms. 4. A little ginger. 5. A little salt. Practice: 1. Wash the abalone slices (without soaking). 2. Soak the mushrooms until they are soft. 3. Wash the old chicken and blanch it. 4. Boil another pot of water, put all the materials in after the water boils, and then turn to low heat for 3-4 hours before the abalone slices will be soft and soft. Second, black-bone chicken soup 1, folk prescription/formula: one black-bone chicken, preferably a live chicken, thrown into the hall to open the belly (there is no live chicken, it is ok to buy slaughtered chicken), and built-in astragalus > 20g, Angelica sinensis15g, Adenophora adenophora 20g, Ophiopogon japonicus10g, five thick slices of ginger, 9 big red dates, a little salt, a proper amount of yellow rice wine, boiled in clear water and replaced. Boil it again, bring it to a boil with high fire, simmer it for 2 hours, then add a little chopped green onion and stir it evenly. This soup is most suitable for women to take, especially after childbirth, especially for hemorrhagic disease. Taboo: fennel. It doesn't matter if there aren't so many ingredients/Chinese herbal medicines. It's probably not necessary to put some American ginseng, big red dates, ginger and other things. The key lies in the method/decision of soup making. Drink a small bowl every morning and evening for half a year to cure diseases and keep fit. 2, the general method of soup/key: the most important thing in soup is the original flavor, do not add condiments at will. Take the broth as an example. Before cooking the soup, it is best to cook the meat with boiling water, remove the fishy smell, and simmer slowly in the next pot. After the soup is stewed, add salt, ginger, onion and other items, and add green vegetables to polish it. Finally, add coriander and the like when cooking to keep the taste fresh. Third, the coconut soup ingredients: chicken 1 piece, coconut 1 piece, a quarter of the peel, and the right amount of salt. Practice: 1. Wash the coconut meat and cut it into small pieces. 2. The chicken (killed) is well washed and dried, cut into large pieces and drained. 3. soak the peel in hot water for a while, scrape off the pulp and wash it. 4. Keep a proper amount of clear water boiling, add chicken, coconut meat and peel to boil, then simmer it for three hours, and then season it with salt. Efficacy: Coconut chicken soup tastes delicious and sweet, which is good for the stomach. Four, mushroom chicken soup materials: half a chicken, eight pieces of mushroom, ten pieces of red dates, two pieces of ginger. Seasoning: one tablespoon of wine and one teaspoon of salt. Practice: Wash the chicken, cut into large pieces, blanch it first, rinse it and put it in a stew. Soak the red dates for 10 minutes, soak the mushrooms until they are soft and pedicled, then put them in a stew pot together with ginger slices, pour a tablespoon of wine, add boiling water to cover all the materials, steam them in an electric cooker or steamer for 40 minutes, and season with oil and salt. Key points: Beigu mushroom is also a kind of Lentinus edodes, with thick pedicle, cooking resistance, strong aroma, hypertrophy and elasticity, which is more delicious than thin-slice Lentinus edodes. You can also steam it with chicken legs. At least half chicken is more suitable for stewing soup. Broilers are tasteless and not suitable for long cooking. Five, steamed chicken soup materials: half a chicken, four two hams, one fresh bamboo shoot, five pieces of mushrooms. Seasoning: 1 tablespoon wine, 4 teaspoons salt1,a little pepper. Practice: Wash the chicken, cut into pieces, blanch it in Sichuan to remove blood, rinse it and put it in a steamer. After the ham is boiled and partially salted, it is sliced and put on the chicken, and the fresh bamboo shoots are peeled off and cut into strips. After the mushrooms are pedicled, put everything in two, add a tablespoon of wine, add boiling water to cover all the materials, and steam in a steamer or electric cooker for 50 minutes. After taking out, add other seasonings and mix well to serve. Important note: The steamer is a kind of clay container produced in Yunnan, with a steam column in the middle. The food stewed by this container has the characteristics of refreshing soup in the stew pot and making the food elastic in the stew pot, so it can be replaced by a common stew pot. This Dojo must be steamed across the water to prevent the water in the steamer from passing through the steam column and running into the stew pot, thus contaminating the soup. Six, buckle the globe soup ingredients: chicken (125g), chicken soup (1250g), sea cucumber (200g), chicken gizzards (2), small mushrooms (or fresh mushrooms) (10), water-borne squid. Method: 1. Chop chicken into minced meat, humidify water caltrop and salt to make 10 balls, chop fish and pork into minced meat, add salt, pepper, sesame oil and dried water caltrop to make balls 10 balls. Cut the chicken gizzard, sea cucumber and squid into 10 pieces, wash the small mushrooms and cut off the old stalks. 2. Put these raw materials together in a boiling water pot, add wine and lard to boil, take them out and put them in a small bowl, add monosodium glutamate, salt and pepper, buckle them, steam them in a cage, take them out, pour them into a big soup bowl, add chicken soup (1250g) to boil, and serve them in the original soup pot. This is a soup dish with many colors, beautiful colors and fresh taste. Seven, golden hook chicken feet soup materials: half a catty of soybean sprouts, one catty of chicken feet, and two slices of ginger. Seasoning: one tablespoon of wine and one teaspoon of salt. Practice: Wash the chicken feet, chop off the sharp corners of the feet first, cut each one into two parts, blanch it first, then cook it with clear water, pour a tablespoon of wine and add ginger slices for 20 minutes. Add bean sprouts, simmer for another 10 minutes, add salt to taste, remove ginger slices, and bring to a boil. Important note: this soup can also be steamed, but you should also steam the chicken feet until they are soft and then add the bean sprouts to prevent the bean sprouts from being too rotten. Chicken feet need to buy chicken feet, the meat layer is thick, the local chicken feet are too thin, and there are few edible parts. Chopping off the claw tips can avoid being hooked by the claw tips when eating. Eight, mustard chicken soup materials: half a chicken or two chicken legs, one mustard heart, two pieces of ginger. Seasoning: one tablespoon of wine and one teaspoon of salt. Practice: Chop the chicken into pieces, first blanch it to remove the blood, rinse off the foam, drain it, put it into fifteen cups of boiling water, add two slices of ginger and pour a tablespoon of wine to boil, and then cook it on low heat for fifteen minutes. Peel off the mustard heart piece by piece, trim it neatly, cut it into small pieces, put it in boiling water, scald it, take it out, and take a shower immediately. Add mustard into chicken soup and cook for another 15 minutes, then season with salt and serve. Key tip: the meat quality of half chicken or chicken leg is better than that of half chicken. After scalding and burning mustard, one can remove some bitterness, and the other can keep green. You can also burn mustard directly in chicken soup, but the color will turn yellow, but the vegetables have a heavy taste and a clear fragrance, each with its own strengths. Nine, chicken soup materials: two chicken legs, six pieces of mushrooms, four pieces of ham and two pieces of ginger. Seasoning: a tablespoon of wine and salt. Practice: Cut the chicken leg into pieces, blanch it in Sichuan to remove blood, remove it, rinse it, put it in a stew, add seven bowls of boiling water and pour a tablespoon of wine. The ham is cooked first, then sliced and put in, and then steamed with soaked mushrooms and ginger slices. After 40 minutes, remove the ginger slices and take them out. Add salt to taste and serve. Important note: because ham has salty taste, whether to add salt or not, you should try it carefully to avoid being too salty. Large mushrooms can be cut in half and then put in, while small mushrooms can be used whole. Ten, pointed chicken feet soup materials: twelve chicken feet, one or two flat-pointed bamboo shoots, two pieces of ginger. Seasoning: one tablespoon of wine and half a teaspoon of salt. Practice: Cut off the tip of the chicken feet first, cut each chicken foot into two sections, blanch it first, rinse it after removing blood, and put it in a stew. Soak the flat-pointed bamboo shoots, cut off the hard stems, cut them into small pieces with a knife, put them in a stew pot, pour a tablespoon of wine, add ginger slices and seven bowls of boiling water, and steam for 40 minutes. Season with oil and salt when eating. Key tips: Broiler's feet with chicken feet are thicker, local chicken is thin, and chicken feet are slender and not delicious. You can cook it directly on the fire. Eleven, shredded chicken and fungus soup materials: one chicken breast, six pieces of fungus, and half a bamboo shoot. Seasoning: half a tablespoon of wine, half an egg white, half a teaspoon of salt and one teaspoon of white powder. Five bowls of stock, one teaspoon of salt, one teaspoon of black vinegar, four teaspoons of white powder and a little sesame oil. Practice: Shred chicken breast, mix in seasoning and marinate for 10 minutes, soak the tremella in soft shreds, and cook the bamboo shoots and shred. Put the tremella and shredded bamboo shoots in the broth and cook them, then add salt to taste and thicken them. Add shredded chicken and bring to a boil. When the shredded chicken is tender, turn off the fire, pour vinegar and a little sesame oil, and then take it out of the pot. Important note: shredded chicken should be cut along the silk, so that it will not shrink when cooked. Auricularia auricula is a kind of dried fungus, which is thin and crisp and tastes better than ordinary fungus. Add the shredded chicken after the thicken. The shredded chicken is tender. In order to avoid sticking together when entering the pot, first put a little soup into a bowl and shred the chicken. Twelve, chicken and corn soup materials: half a chicken breast, a can of jade sauce. Seasoning: 2 egg whites, half a cup of clear water, 4 teaspoons of salt1,and half a tablespoon of wine. Five bowls of stock, three tablespoons of corn flour and one teaspoon of salt. Practice: Scrape the chicken breast with a knife, add seasoning and mix well to make minced chicken. Bring the stock to a boil, add the corn sauce to boil, season and thicken. Slowly pour in the chopped chicken, wait until it floats and boils, then turn off the fire. Important note: the soup eaten in this western dish is thickened with corn flour instead of white powder. The soup is thick and will not run back, resulting in sedimentation and decomposition. If you use chicken breast, you should scrape it, but you can't chop it directly, so as not to have tendons. If the wicker meat is tender, you can chop it directly after removing tendons. Thirteen, chicken abalone soup materials: half a chicken breast and one canned abalone. Seasoning: 2 egg whites, 3 tablespoons water, 1 tablespoon wine, and 4 teaspoons salt/kloc-0. Four bowls of stock, half a teaspoon of salt, a little pepper and three tablespoons of white powder. Practice: Scrape the ribs from the chicken breast, chop it up, add seasoning and mix well. Sliced abalone. After the broth is boiled, season and thicken it first, then slowly pour in the chopped chicken, stir well and cook until it floats. Add abalone slices, boil again, then turn off the heat and serve. Key tip: If you can buy the chicken breast, it is best to scrape the chicken with the chicken breast, because it is tender, gluten-free and not easy to agglomerate. Abalone should not be cooked for a long time, so as not to be too hard. Abalone soup is turbid, so it should be reserved for other purposes and should not be added to the soup. Fourteen, pointed chicken ball soup materials: two chicken legs, four or two hams, and one or two flat-pointed bamboo shoots. Seasoning: a tablespoon of wine, salt and Hu powder. Practice: boneless chicken leg, cut into four squares, blanch chicken leg and leg bone together, remove blood, and then add water to chicken bone to make broth and remove it. Put the chicken balls in a stew pot, add the flat-pointed bamboo shoots and boiled ham, add a tablespoon of wine and steam for half an hour. Season with salt and pepper when eating. Key tip: The boneless chicken pieces are called chicken balls, and the boned chicken pieces are chicken pieces. If the flat-pointed bamboo shoots are strip-shaped or ball-shaped, the hard stems should be removed before use. Both flat tip and ham have salty taste. Try to be salty after steaming before deciding whether to add salt to avoid being too salty. Fifteen, electric pot mushroom chicken There are two ways to eat this mushroom chicken soup: with rice or add noodles to become mushroom noodle soup. Cooking in an electric cooker is simple, time-saving and delicious. Ingredients: Chicken with bone is Wei, four or five mushrooms and two carrots. Practice:1.Remove the skin and fat from the chicken, wash it, put it in an inner pot, and cover it with water. 2. Wash the mushrooms and soak the hair. Wash the carrots, peel and dice them, and put them into the inner pot. 3. The outer pot contains three scales of water. The electric cooker switch jumps for 10 to 15 minutes to open the lid, and you can eat it. Sixteen, Babao Chicken Soup This is the soup taught on TV one day. Just take advantage of the rainy day and a little cold to make up for it. It should be emphasized that the second soup is tonic but not dry. Eight treasures include lotus seeds, fresh yam, American ginseng, Adenophora adenophora, tremella, figs, lilies and berries. Chicken doesn't need to be cut into pieces, just a pot. Appropriate Jamlom ham slices will make the soup more delicious. Seventeen, Polygonum multiflorum fresh chicken soup Chinese medicine Polygonum multiflorum soup has the effect of nourishing blood and kidney, but also can nourish yin and liver, which is a medicinal diet soup in spring. This soup is also used to treat hemorrhoids among the people. Hemorrhoids are one of the common diseases in spring, especially for women. This soup can also be used for adjuvant treatment of women's uterine prolapse. Polygonum multiflorum Thunb. is mild in nature, sweet and astringent in taste, and has the functions of nourishing liver and kidney and nourishing blood. Kaibao Materia Medica says that it can cure "five hemorrhoids" and "also cure postpartum and leukorrhagia diseases of women". "Drug Meaning" records that it can "benefit the liver, astringe blood, nourish yin" and "remove metrorrhagia and metrorrhagia". Chicken is warm and sweet, with the function of warming the middle and lowering the qi, replenishing essence and marrow. Ingredients: Polygonum multiflorum Thunb (available in Chinese medicine shops) 30g, Guangji 1 piece, and 3 slices of ginger. Cooking: Polygonum multiflorum Thunb is wrapped in white gauze for two or three layers and ground into powder; It can also be washed and slightly soaked. Eviscerate the chicken, wash it, put Polygonum Multiflori Radix into the abdominal cavity of the chicken, put it in a earthenware pot together with ginger, add 2500 ml of clear water (about 10 bowl of water), boil it with strong fire for 2 and a half hours, then take out Polygonum Multiflori Radix, and add a proper amount of salt and oil after a little cooking. This amount is for 3~4 people to drink soup and eat chicken. (Presenter: She Ziqiang, Pharmacist of Guangdong Provincial Hospital of Traditional Chinese Medicine) XVIII. Jujube and apricot soup Ingredients: a lean chicken, chestnut meat150g, south almond 60g, ten red dates, 80g of naked peach meat and a slice of ginger. Ingredients: Practice: 1. Put almonds in boiling water for five minutes, then take them out and wash them. 2. Boil chestnut meat in boiling water for five to ten minutes, take it up and wash it. Before boiling, it is still immersed in clear water. 3. Boil the peach meat in boiling water for five minutes, remove it and wash it with clear water. 4. Wash and remove the red dates. 5. Cut off the feet of the chicken, wash it, boil it in boiling water for ten minutes, and take it off and wash it. 6. 12 cups or a proper amount of water, put it in a pot and bring it to a boil. Add chicken, red dates, almonds and ginger and bring it to a boil for two hours. Add peach meat and chestnuts and bring it to a boil for another hour. Season with salt. Features: Chestnut meat has the function of tonifying kidney qi and strengthening bones and muscles. South almond stream relieves asthma. Peach meat can tonify kidney, solidify essence and nourish brain. Chickens have the functions of tonifying deficiency, benefiting qi and blood. Jujube tonifies the spleen and stomach and produces body fluid. Don't drink chicken soup if you have a cold and fever. XIX. Chicken soup with gelatin Ingredients: one chicken, 300 grams of gelatin, 40 grams of ham, two slices of ginger and one onion. Practice: cut the flower glue into pieces and use ginger and onion to get water. The chicken comes out of the cold river. Boil a proper amount of water, put down ham, ginger and chicken, simmer for three hours, add gelatin and simmer for another twenty minutes, and season with salt. Twenty, Huai Qi Xiang Luo Bao chicken soup, an old chicken, a fresh snail, a catty of lean meat, a piece of ginger, Huai Shan, Qi Zi, Radix Adenophorae and Polygonatum odoratum? [Method] Buy back the old chicken? What's the matter? Cut into coarse pieces. Fresh snails are fleshed and cleaned again. Lean meat is also cleaned and cut into coarse pieces. Cut ginger into several pieces. Wash the medicinal materials slightly with clear water. Take a big soup pot, column? M boiled in water? L, put all the ingredients in the pot and cook over high fire? S one hour? R, turn the heat down and continue cooking for three or four hours? R, and finally season with salt. Boil chicken soup and soak coix seed in warm water in advance for about three or four hours. Half a chicken, chop large pieces. I was chopped by the supermarket waiter, and I bought Chai Chicken. Wash and drain the chicken. Make a pot of boiling water in advance. Put less oil in the pot, heat it slightly, stir-fry the onion and ginger slices, stir-fry the chicken pieces, take advantage of the fire, pour two spoonfuls of rice wine (yellow wine can also be used instead), and stir-fry the chicken pieces until they change color. Pour in warm water, and give enough water at a time. Pour everything into the casserole. At the same time, pour in coix seed. There is no need for onions at this time, so pick out the best. After the fire boils, turn to low heat and simmer. After stewing for an hour, add bamboo shoots. If you are worried about the astringency of bamboo shoots, you can cook them in salt water for a few minutes, and then soak them in cold salt water. It doesn't matter if you stew for another hour or even longer. Add salt when eating, it smells good, and the light and delicious chicken soup comes out. Small tips: 1, chicken soup must first remove all the chicken skin, chicken wing tip, chicken tail and fat paste, before it can be boiled out without fat. 2. When cooking chicken soup, put a handful of tea leaves (preferably wrapped with gauze); Or when the chicken soup is ready, add more than half a cup of very strong tea juice, and the chicken soup will be more fragrant. 3. Usually, just put enough water in the pot and put the whole chicken in it. If your pot is small, you can cut it in half. Turn on the medium heat, and when the water starts to boil, pick up the floating foam and throw it out. Then turn off the heat and add other soup materials. After two to three hours of cooking, add salt to flavor the chicken soup, and then cut it into several pieces and put it in the stew. It's best to keep the amount of water one index finger away from the lid. It takes four to five hours to stew in an ordinary pot, and one hour after the gas is pumped in a pressure cooker. Add salt to taste after cooking. 4. When cooking soup with chicken, duck, ribs and other meat, first soak the meat in boiling water, which can not only remove blood, but also remove some fat to avoid being too fat.