Ingredients: 1/2 chickens, proper amount of salt, proper amount of peanut oil, a little chicken powder, 3 bowls of purified water and black glutinous rice.

1 bowl of wine, 1 slice of ginger, 3 slices of dried onion.

1. Processing ingredients: Wash chicken, remove fine hair from chicken skin, chop, peel and wash dried onion, pat flat, peel and wash ginger, and slice.

2. Hot pot, pour a little cooking oil, add chicken and stir fry for a while.

3. Add ginger slices and continue to stir fry, pour in dried shallots and stir fry until the chicken skin shrinks, and the chicken turns white and fragrant.

4. Pour into black glutinous rice wine, add purified water and bring to a boil.

5. Put it in a casserole, cover the pot and cook for about 30 minutes on medium heat until there is not much chicken soup left. Add salt, add a little chicken powder and mix well.

Chicken soup with sea cucumber and mushroom

Ingredients: 1 chicken, 6 sea cucumbers, 5g of medlar, 4g of garlic, 8g of onion and 5g of ginger.

Lentinus edodes 150g, coriander 1, and appropriate amount of rice washing water.

1. Wash the native chicken, chop it into small pieces, soak it in rice washing water for half an hour, and pour cold water into the pot.

2. Blanch the ginger slices and chicken pieces, then rinse with clear water to remove blood foam.

3. Slice Tricholoma, and blanch onion, ginger and garlic for later use.

4. Preparing fresh ginseng under high pressure. Pour chicken pieces into a soup pot, add water, add onion, ginger and garlic, boil the water, skim off the floating foam on the surface, and simmer for 1.5 hours.

5. Add sea cucumber and Tricholoma, add salt and cook for half an hour. Add Lycium barbarum and coriander before cooking.

Danggui Stewed Chicken Soup

Ingredients: 500g hen, angelica sinensis 12g, ginger 1, 5g medlar, 5g salt, 2g chicken powder, appropriate amount of onion and water.

1. Ginger is crushed, and Angelica sinensis and Lycium barbarum are washed.

2. Wash the chicken, put it in a casserole, add minced onion and ginger, and inject enough water. After the fire is boiled, simmer for 3 hours, and don't uncover the lid.

3. After cooking, clip off the onion knot, add the medlar, and add the right amount of salt and chicken powder.

Nourishing black chicken soup

Materials: Half a black-bone chicken, 5g of Astragalus membranaceus, 3 codonopsis pilosula, 4 red dates, 20 Lycium barbarum, 2000ml of clear water, rice wine 10ml, 3 slices of ginger and a proper amount of salt.

65438+

2. Put the black-bone chicken into the pot and wash it.

3. Except for Lycium barbarum, put all the rest into the stew pot and add water. I use an electric cooker to make soup without too much water.

4. Cook for three hours, remove the electricity and add Lycium barbarum for 5 minutes, then take out and add salt to enjoy.

Chicken soup with pine mushrooms

Ingredients: chicken 1000g, Tricholoma matsutake 100g, 20ml of cooking wine, 50g of onion, 20g of onion and 5g of salt.

1. Soak Tricholoma matsutake two hours in advance, boil the water in the pot, boil the ginger slices, and blanch the chicken.

2. Take another pot, put the cooked chicken into the stew pot, and add ginger slices and garlic cloves.

3. Add the onion, tie the chives, add the cooking wine, and simmer for 30 minutes.

4. Add Tricholoma matsutake, cover and stew for 20 minutes.

5. Add salt before cooking.