Preparation materials: hen: one, ginkgo: 50, mushrooms (shiitake mushrooms): appropriate amount, ginger: 6 pieces, coriander: a handful, cooking wine: 1 spoon, salt: appropriate amount.

1, cut the chicken into pieces, and then wash it with water for later use.

2. Soak the mushrooms in warm water, and then cut off the cruciform flowers at the top.

3. Soak ginkgo in warm water, and then remove the core.

4, chicken cold water into the pot, put ginger slices, onion knots, cooking wine to boil, skim the floating foam, and then remove the chicken for later use.

5. Boil the chicken soup and filter out the oil residue for later use.

6. Put all the ingredients into the casserole, then add a proper amount of chicken soup, boil over high fire and stew for 2 hours.

7. Add appropriate amount of salt and coriander foam to taste before cooking.

Nutritional value of chicken;

1. Compared with pork and beef, chicken has higher protein content and lower fat content. In addition, chicken protein is rich in essential amino acids, and its content is very similar to that in egg milk, so it is the source of high-quality protein. The protein content of chicken varies with different parts, skins and skins, and the order from high to low is skinless chicken, breast meat and thigh meat. Chicken skin contains a lot of lipids, so don't treat it as a low-calorie food.

2. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B 12, vitamin B6, vitamin A, vitamin D and vitamin K, etc.

3. Compared with beef and pork, chicken contains more unsaturated fatty acids-linoleic acid and linolenic acid, which can reduce the content of low-density lipoprotein cholesterol harmful to human health.

Coriander contains much more vitamin C than ordinary vegetables. The average person can meet the human body's demand for vitamin C by eating 7 ~ 10g coriander leaves. Carotene in coriander is 10 times higher than that in tomato, kidney bean and cucumber.