The special dishes in many places are cooked with chicken as the main raw material. Like saute spicy chicken, braised chicken, huajiao chicken and pork belly chicken. However, among them, saute spicy chicken and braised chicken are braised dishes with relatively heavy taste and complicated seasonings. The methods and regional differences of each dish, as well as the fact that each chef has his own secret seasoning, have no certain standard to say which seasoning or ingredients are taboo to match with chicken.

However, when stewing chicken, put salt before the final cooking, because salt will solidify the protein of the chicken, prolong the stewing time of the chicken, and make it not easy to stew.

The longest ingredients for my chicken stew are potatoes, bean skin, mushrooms, and cordyceps (which is a yellow fungus with homology of medicine and food, and can improve people's immunity and disease resistance. It's not cordyceps sinensis. ）。 Potatoes and beancurd skin are tasteless and easy to absorb, and are usually put together when making large-scale chicken, braised chicken and braised chicken pieces; Mushrooms and cordyceps flowers are mostly used in chicken soup stew. The delicate flavor of mushrooms can bring out the chicken soup to be delicious. The cordyceps flowers make the chicken soup look goose yellow, and the original soup is very delicious and beautiful in color, which can arouse the appetite. Cooking noodles with this chicken soup is also very delicious.

? Besides, some chestnuts, jujubes and medlars will be added in the stew, which will not only nourish the soup, but also make the soup more fresh and sweet. Generally, it's easy to buy a whole package of stewed chicken in the supermarket, which is usually based on medicinal diet, including Radix Astragali, Radix Codonopsis, Radix Panacis Quinquefolii slices and dried ginger slices. If you buy this kind of chicken stew, you can make delicious chicken soup by directly adding cooking wine, mushrooms and cordyceps, and finally you can add salt to the pot.

ingredients: one black-bone chicken, 8g of Chinese caterpillar fungus, 2g of Chinese chestnut, 3 red dates, 1 handful of Chinese wolfberry, 2 slices of ginger, 2 codonopsis pilosula, 3 slices of Astragalus membranaceus, 2 tablespoons of cooking wine, and appropriate amount of salt.

Practice: 1. Rinse all ingredients and soak black-bone chicken for 2 minutes to remove blood foam.

2. Put the black-bone chicken into a casserole, add enough cold water, add cooking wine, ginger, codonopsis pilosula and Astragalus membranaceus, and boil over high fire. Skim off the oozing blood foam with a spoon halfway until the soup is clear.

3. After half an hour, add chestnut and Chinese caterpillar fungus, simmer for 1 hour, take out ginger slices, and add jujube and medlar.

4. Continue stewing for 2 minutes, adding appropriate amount of salt according to taste.