Half of free-range chicken, 1 section of yam, 1 apricot mushroom, 1 box of shiitake mushrooms, 1 black fungus, 1 tablespoon of wolfberries, 1 piece of ginger, salt to taste.

Practice:

1, half of the chicken, remove the head and tail, rinse the inner cavity, cut into large pieces, ginger pat loose, together in a casserole dish, a one-time pour a sufficient amount of cold water (not over the body of the chicken).

2, first boil over high heat, skim the surface of the foam, and then turn the heat to simmer covered for about 1 1/2 hours, until the chicken can be easily poked through the chopsticks.

3, black fungus soaked in advance and washed; yam peeled and cut rollerblade block; apricot mushrooms cut rollerblade block; show mushrooms washed and spare (yam cut easy to discolor, in the need to cut again before the pot can be)

4, ready to yam, mushrooms, fungus, wolfberries, together with the casserole, high-fire boil to a low fire cover to continue to simmer for about half an hour, as long as you add the appropriate amount of salt seasoning before the start of the pot! It's okay.

Tips:

1, simmering chicken soup should be cold water in the pot, and the amount of water to be added to the full, do not casually uncovered, so that the chicken with the slow increase in the temperature of the water and the full release of nutrients and flavor. This time to buy the chicken is free-range hen, raw materials are very good, so blanching God horse is not needed at all, seasoning is only the simplest salt can be used, the maximum to maintain the original flavor of the ingredients.