Stewed chicken with Morchella is a delicious dish, and Morchella is a famous wild edible fungus. The meat is crisp and tender, sweet and delicious. It has the effects of benefiting the stomach, promoting digestion, regulating qi and resolving phlegm, and can also drive away wind and treat cold, which is better to eat in winter. European and American countries also have a hobby of eating morel, which is very popular.

Ingredients: Morchella, Black-bone Chicken

Accessories: Lycium barbarum, red dates, bamboo shoots, broth seasoning: salt, chicken essence, onion, ginger slices, cooking wine.

Production method:

1. Soak the dried Morchella in warm water and wash it. Slaughter the black-bone chicken and wash it, then blanch it with boiling water, take it out and wash it.

2. Boil the broth and black-bone chicken in a pot with high fire, skim off the floating foam, add cooking wine, salt, chicken essence, onion, ginger slices, morel, wolfberry fruit and red dates, and stew the chicken with medium fire until it is rotten.

Efficacy:

1. Morchella contains anti-tumor polysaccharides, antibacterial and antiviral active ingredients, and has many functions such as enhancing immunity, anti-fatigue, anti-virus and anti-tumor.

2. Japanese scientists found that the extract of Morchella contains tyrosinase inhibitor, which can effectively inhibit the formation of lipofuscin.

3. Morchella is rich in selenium, which is a component of glutathione peroxidase in human red blood cells and can transport a large number of oxygen molecules, inhibit malignant tumors and inactivate cancer cells; On the other hand, it can strengthen the antioxidant effect of vitamin E. The antioxidant effect of selenium can change the direction of carcinogen production and detoxify through combination, thus reducing or eliminating the risk of carcinogen.