Coix seed is soaked in warm water for about three or four hours in advance.

Half a chicken, chop it into big pieces. I was cut by a supermarket attendant, and I bought a chicken.

Wash the chicken and drain.

Make a pot of boiling water in advance.

Put less oil in the pot and heat it slightly. Stir-fry the onion and ginger slices until fragrant, add the chicken pieces, pour in two spoonfuls of yellow wine (which can also be replaced by yellow wine) when the fire is over, and stir-fry until the chicken pieces change color.

Pour in warm water and give enough at a time.

Pour everything into the casserole. At the same time, pour in coix seed. You don't need onions at this time, just pick out the best ones.

When 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.

Stew for another hour or even longer.

Add salt when eating, it is very fragrant, and the light and delicious chicken soup comes out.

Tips:

1. To cook chicken soup, you must first remove all the chicken skin, chicken wing tips, chicken tail and fat paste, and then cook a soup that is not greasy.

2. When cooking chicken soup, put a handful of tea leaves (preferably wrapped in gauze); Or when the chicken soup is ready, add more than half a cup of strong tea juice, and the chicken soup will be more fragrant.

3. Usually put enough water in the pot and just put the whole chicken in. If your pot is small, you can cut it in half. When the water starts to boil, pick up the floating foam and throw it out. Then turn off the fire and add other soup ingredients. After cooking for two to three hours, season the chicken soup with salt, then cut it into pieces and put it in the stew.

4. When making soup with chicken, duck, ribs and other meats, first soak the meat in boiling water, which can not only remove blood, but also part of fat to avoid being too fat.

Various nutritional chicken soup practices:

First, abalone and mushroom chicken soup material: 1. Shredded abalone slices (you can buy them in ginseng antler medicine shops, and a pack is about 12 yuan 80 cents) 2. Half an old chicken (you can let the butcher shop peel and degrease first). Or you can use shredded bamboo chicken (a lot of chewing gum). 3. A few mushrooms. 4. a little ginger 5. A little salt. Practice: 1. Wash and slice abalone (without soaking). 2. Soak mushrooms until they are soft. 3. Wash and blanch the old chicken. 4. Boil another pot of water, put all the ingredients in, turn the fire down for 3-4 hours after the water boils, and the abalone slices will be soft and enter.

Second, black-bone chicken soup 1, folk prescription/formula: black-bone chicken 1 chicken, preferably live chicken, thrown in the hall and opened (there is no live chicken, you can also buy slaughtered chicken), and built-in Astragalus membranaceus > 20g, Angelica sinensis 15g, Adenophora adenophora 20g and Ophiopogon japonicus1. Cook it again, bring it to a boil, simmer for 2 hours, then add a little chopped green onion and stir well. This soup is most suitable for women, especially after delivery, especially for hemorrhagic diseases. Taboo: fennel. It doesn't matter if there aren't so many ingredients/Chinese herbal medicines. There is probably no need to put some American ginseng, big red dates, ginger and the like. The key lies in the method/decision of making soup. Drink a small bowl every morning and evening for half a year to cure the disease and strengthen the body. 2, the general method of soup/key: the most important thing in soup is the original flavor, do not add condiments at will. Take broth as an example. Before making soup, it is best to cook the meat with boiling water, remove the fishy smell and simmer it in the pot. After the soup is stewed, add salt, ginger, onion and other items, and add vegetables to polish. Finally, add coriander and the like when cooking to keep the taste fresh.

Third, the coconut soup ingredients: 1 chicken, 1 coconut, a quarter of the peel, the right amount of salt. Practice: 1. Wash the coconut meat and cut it into small pieces. 2. Wash and dry the chicken (kill it), cut it into large pieces and drain it. 3. soak the peel in hot water for a while, scrape off the pulp and wash it. 4. Keep a proper amount of water to boil, add chicken, coconut meat and peel to boil, then simmer for three hours, and then add salt to taste. Efficacy: Coconut chicken soup is delicious, sweet and delicious, which is good for the stomach.

Fourth, mushroom chicken soup materials: half a chicken, eight mushrooms, ten red dates and two ginger. Seasoning: one tablespoon of wine and one teaspoon of salt. Practice: Wash the chicken, cut it into large pieces, blanch it first, rinse it, and put it in a stew pot. Soak the red dates for 10 minute, soak the mushrooms until soft and pedicled, then put them in a stew pot with ginger slices, pour a tablespoon of wine, add boiling water until all the materials are covered, steam them in an electric rice cooker or steamer for 40 minutes, and season with oil and salt. Key points: Gu Bei mushroom is also a kind of Lentinus edodes, with thick pedicle, cooking resistance, rich aroma, hypertrophy and elasticity, which is more delicious than thin-slice Lentinus edodes. You can also steam it with chicken legs. At least half a chicken is more suitable for stew. Broilers are tasteless and not suitable for long-term cooking.

Five, steamed chicken soup materials: half a chicken, four or two hams, one fresh bamboo shoot, five pieces of mushrooms. Seasoning: wine 1 tablespoon, 65438+ 0/4 teaspoon salt, 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. The ham is boiled and partially salted, then sliced on the chicken, and the fresh bamboo shoots are peeled and cut into strips. After the mushrooms are pedicled, divide everything in two, add a tablespoon of wine, cover all the materials with boiling water, and steam in a steamer or rice cooker for 50 minutes. After taking out, add other seasonings and mix well to serve. Important note: The steamer is a kind of ceramic container made in Yunnan with a steam column in the middle. The food stewed in this container has the characteristics of refreshing soup in the stew pot and elasticity in the stew pot, and can be replaced by ordinary stew pot. This Dojo must be steamed across the water to prevent the water in the steamer from running into the stew pot through the steam column and polluting the soup.

Six, spike soup ingredients: chicken (125g), chicken soup (1250g), sea cucumber (200g), chicken gizzards (2 pieces), small mushrooms (or fresh mushrooms) (10), water squid (60g). Methods: 1. Chop chicken into minced meat, humidify water chestnut powder and salt to make 10 balls, chop fish and pork into minced meat respectively, and add salt, pepper, sesame oil and dried water chestnut powder to make 10 balls. Cut chicken gizzards, sea cucumbers and squid into 10 pieces, wash small mushrooms and go to old terrier. 2. Put these raw materials together in a boiling water pot, add wine and lard to boil, take them out, 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 put them into the original soup pot to eat. This is a soup 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, two slices of ginger. Seasoning: one tablespoon of wine and one teaspoon of salt. Practice: Wash chicken feet, chop off the toes first, cut each one in half, blanch first, then cook with clear water, pour in a tablespoon of wine, and add ginger slices for 20 minutes. Add bean sprouts, stew for 10 minutes, season with salt, take out ginger slices and bring to a boil. Important: this soup can also be steamed, but you should also steam the chicken feet until they are soft before putting bean sprouts to prevent them 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. Chop off the claw tip to avoid being hooked by the claw tip when eating.

Eight, mustard tuber chicken soup materials: half a chicken or two chicken legs, a mustard tuber heart, two pieces of ginger. Seasoning: one tablespoon of wine and one teaspoon of salt. Practice: Chop the chicken into pieces, blanch it to remove the blood, rinse off the foam, drain the water, put it into 15 cups of boiling water, add two pieces of ginger and a tablespoon of wine to boil, and then cook for 15 minutes on low heat. Peel off the mustard heart piece by piece, trim it neatly, cut it into small pieces, scald it in boiling water, take it out and take a bath immediately. Add mustard to the chicken soup and cook for 15 minutes, then season with salt. Key Tip: The meat quality of half chicken or drumstick is better than that of half chicken. After scalding mustard, one can remove some bitterness and the other can keep green. You can also burn mustard directly in chicken soup, the color will turn yellow, but the taste of the dish is very heavy, the fragrance is very clear, and each has its own strengths.

Nine, chicken soup materials: two chicken legs, six mushrooms, four ham, two 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, then steamed with soaked mushrooms and ginger slices. After 40 minutes, take out the ginger slices and take them out. Season with salt and serve. Important: Because ham is salty, whether to add salt or not should be carefully tried to avoid being too salty. Big mushrooms can be cut in half and then put in, and 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: First, cut off the tips of chicken feet, cut each chicken foot into two parts, blanch first, rinse 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 tip: Chicken feet are thicker, chicken feet are thinner, 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, marinate with seasoning for 10 minute, soak tremella in soft shreds, and cook bamboo shoots and shred. Cook tremella and shredded bamboo shoots in broth, then add salt to taste and thicken. Add shredded chicken and bring to a boil. Turn off the heat when the shredded chicken is ripe and tender. Pour in vinegar and a little sesame oil, and take out. Important: Cut the shredded chicken along the silk, so that it won't shrink when cooked. Auricularia auricula is a kind of dried auricularia auricula, which is thin and crisp and tastes better than ordinary auricularia auricula. Thicken and add shredded chicken. The shredded chicken is tender. In order to avoid sticking together when entering the pot, first put a little soup in the bowl and shred the chicken.

Twelve, chicken corn soup materials: half a piece of chicken breast, a can of jade sauce. Seasoning: two egg whites, half a cup of water, 1/4 teaspoons of salt, 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 chicken paste. Boil the stock, add corn sauce to boil, season and thicken. Slowly pour in the chopped chicken until it floats and boils, then turn off the heat. Important note: the soup eaten in this western food is thickened with corn flour, not white powder. The soup is thick and will not flow back, resulting in precipitation decomposition. If you use chicken breast, you should shave it, not chop it directly, so as not to have tendons. If the wicker is tender, you can chop it directly after removing the tendons.

Thirteen, chicken abalone soup materials: half a chicken breast and one canned abalone. Seasoning: 2 egg whites, 3 tbsp water, 1 tbsp wine 1 tbsp salt 1/4 tsp. Four bowls of stock, half a teaspoon of salt, a little pepper and three tablespoons of white powder. Practice: Scrape ribs from chicken breast, chop them, add seasoning and mix well. Sliced abalone. After the broth is boiled, first season and thicken it, then slowly pour in the chopped chicken, stir well and cook until it floats. Add abalone slices, boil again, then turn off the fire and serve. Key Tip: If you can buy chicken breast, it is best to scrape chicken with chicken breast, because chicken breast is tender, gluten-free and not easy to agglomerate. Abalone should not be cooked for a long time to avoid being 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: 1 tablespoon of wine, 1 tablespoon of salt and 1 tablespoon of vermicelli. Practice: boneless chicken legs, cut into four squares, blanch the chicken legs and leg bones together, remove the blood, and then add water to the chicken bones to make broth. Put the chicken balls in a saucepan, add 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: boneless chicken nuggets are called chicken balls, and boneless chicken nuggets are called chicken nuggets. If the flat-pointed bamboo shoots are strip-shaped or spherical, the hard stems should be removed before use. Both the crew cut and ham are salty. 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 noodles to become mushroom noodle soup. Cooking with an electric cooker is simple, time-saving and delicious. Ingredients: Chicken with bone is Wei, four or five mushrooms and two carrots. Practice: 1. Peel and degrease the chicken, wash it, put it in an inner pot and drown it in water. 2. Wash the mushrooms and soak them. Wash carrots, peel and dice them, and put them in an inner pot. The outer pot contains three parts of water. When the switch of the rice cooker is switched from 10 to 15 minutes, you can eat it.

Sixteen, eight-treasure soup

This is the soup taught on TV the other day. Just taking advantage of the rainy day, it's a little cold, 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. Proper slices of Jamlom ham will make the soup more delicious.

Seventeen, Polygonum multiflorum fresh chicken soup

Stewed chicken soup with Polygonum multiflorum Thunb, a traditional Chinese medicine, has the effects of nourishing blood and kidney, nourishing yin and liver, and 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 in women. This soup can also be used for the adjuvant treatment of women's uterine prolapse. Polygonum multiflorum Thunb. 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 of women". "Drug Meaning" records that it can "benefit the liver, astringe blood, nourish yin" and "eliminate metrorrhagia and metrorrhagia". Chicken is warm and sweet, which has the functions of warming the middle warmer, reducing qi, replenishing essence and marrow.

Ingredients: Polygonum multiflorum Thunb. 30g (available in Chinese medicine shop), chicken 1 piece, 3 slices of ginger.

Cooking: Polygonum multiflorum is wrapped in white gauze for two or three layers and ground into powder; You can also wash it and soak it a little. Take out the internal organs of the chicken, wash them, put Polygonum multiflorum into the abdominal cavity of the chicken, put them in a casserole with ginger, add 2500 ml of clear water (about 10 bowl of water), cook them with strong fire for 2 and a half hours, then take out Polygonum multiflorum, add proper amount of salt and oil after a little cooking. This amount is the amount of soup and chicken for 3~4 people. (Speaker: She, Pharmacist of Guangdong Provincial Hospital of Traditional Chinese Medicine)

Eighteen, jujube apricot chicken soup

Ingredients: a lean meat, chestnut meat150g, almonds 60g, red dates10g, naked peach meat 80g, and a slice of ginger.

Composition:

How to do it:

1. Boil almonds in boiling water for five minutes, then take them out and wash them.

2. Blanch the chestnut meat with boiling water for five to ten minutes, then pick it up and wash it. Before boiling, it is still soaked 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 chicken feet, wash them, boil them in boiling water for ten minutes, and then remove them and wash them.

6. 12 cup or an appropriate amount of water, put it in a pot and boil it. Add chicken, red dates, almonds and ginger and cook for two hours. Add peach meat and chestnuts and cook for another hour. Season with salt.

Features: Chestnut meat has the function of tonifying kidney and strengthening tendons. South almond flow relieves asthma. Peach meat can tonify the kidney, strengthen the essence and strengthen the brain. Chickens have the functions of tonifying deficiency, benefiting qi and blood. Jujube tonifies the spleen and stomach and produces fluid. Don't drink chicken soup when you have a cold and fever.

Nineteen. Gelatin chicken soup

Ingredients: one chicken, 300g hair gel, 40g ham, two slices of ginger and one onion.

Practice: cut the gum into pieces and use ginger and onion to remove water. Chickens come out of the cold river. Boil a proper amount of water, put down ham, ginger and chicken, simmer for three hours, add gelatin and stew for another twenty minutes, and season with salt.

Twenty, Huai Qi Luo Xiang Bao Chicken Soup

An old chicken, a fresh rattlesnake, a catty of lean meat, a piece of old ginger, and three kinds of yam, medlar, adenophora and Polygonatum odoratum.

[Method] Buy back the old chicken? What happened? Cut into coarse pieces. Fresh snails are fleshed and washed again. Lean meat is also cleaned and cut into coarse pieces. Cut the ginger into pieces. Wash the medicinal materials with clear water. Get a big soup pot, column? I was boiled in water? L, put all the ingredients into the pot, cook over high heat, turn to low heat and continue to cook for three or four hours, and finally add salt to taste.