Ingredients: hen 1 hen, 2 mushrooms, ginger 12 slices, salt and pepper.

Practice: Wash the ginger, cut it into thin slices and put it at the bottom of the stew.

Empty the chicken, wash it inside and out, and put three pieces of ginger in the chicken belly.

Slice the mushrooms, put them in a stew pot with chicken, enlarge the pot with half water, and simmer for 3 hours.

Just put some salt and sprinkle some white pepper when drinking soup.

Second, winter melon chicken soup

1. Material: 2 kg of wax gourd, chicken 1 bird, water and salt 1 liter.

2. Practice: First put a liter of water in the soup pot.

When the water boils, put the chicken in and stew for an hour and a half.

Then put the wax gourd in and stew for half an hour. Just add some salt.

Third, stewed chicken with mushrooms.

1. Material: 1 chicken, 10 dried mushrooms, a little onion.

2. Practice: Wash and cut the chicken into pieces, and boil the blood first.

Add water to the pot again, bring the chicken to a boil over high heat, and turn to low heat for stewing.

Take another pot, add oil and stir-fry the mushrooms.

Add the fried mushrooms into the chicken, stew for 1 hour, and add onions before serving.

Fourth, angelica chicken soup.

1. Material: chicken (chicken wing root), white radish, ginger, angelica, medlar, salt.

2。 Practice: Wash chicken pieces, peel and slice ginger, peel and cut white radish.

Add three pieces of Lycium barbarum (about 5g) to all the ingredients, put them in a stew pot, add water and steam for 30-40min.

Five, yam pot chicken soup

1. Material: chicken leg, yam, ginger, onion, mushroom, medlar, salt, chicken essence.

2. Practice: Wash the chicken legs and cut into pieces. Chinese yam peeled and cut into pieces. Slice ginger and cut onion into large pieces.

After the water is boiled, add ginger slices and diced chicken legs to boil to remove blood. Take out the chicken legs and rinse them with cold water.

Boil water again, add chicken legs and cook for 20 minutes, add yam, mushrooms and medlar and cook for 30 minutes on low heat, and add salt and chicken essence to taste.