1. Chestnut and Ginseng Chicken Soup

Ingredients: chicken, chestnut, carrot, onion, ginger, American ginseng, wolfberry, salt, pepper

Steps:

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1. Put water in the pot and boil the scattered pieces of ginger. After the water boils, blanch the chicken.

2. Wash the blanched chicken, add onions and ginger and simmer for one hour.

3. Take out the onions and ginger, add salt and pepper, add American ginseng and chestnuts and continue to simmer for one hour.

4. Add carrots and wolfberry for half an hour.

5. You can add coriander, sesame oil, etc. according to your own preferences, or leave it out.

2. Mushroom stewed chicken soup

Materials: chicken, mushrooms

Steps:

1. Clean the chicken and cut the flowers into pieces. Soak the mushrooms in warm water (about an hour).

2. Cut the chicken into pieces, put it into a pot, pour enough cold water, bring to a boil and skim off the floating residue.

3. Add ginger slices and scallion segments, pour in a little cooking wine, pour in the water used to soak the mushrooms (note that there will be dirty sediment below, don’t pour it in together), put it in to soak. of flower mushrooms.

4. Bring to a boil over high heat, then turn to low heat and simmer for about an hour and a half. When the chicken can be easily penetrated with chopsticks, add salt to taste.

Tips:

1. Do not throw away the water used to soak the mushrooms. When soaking, impurities will settle to the bottom. The clear mushroom water above can be used to make soup.

2. When making soup, add enough water at one time. Do not add water midway, as it will affect the flavor of the soup.

3. The soup itself is already very fresh, so you only need to add salt for final seasoning.

3. Angelica and bamboo fungus native chicken soup

Ingredients: native chicken, angelica, bamboo fungus, peanuts, red dates, ginger slices, Sichuan peppercorns

Steps:

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1. Prepare the main raw materials, cut the purchased chicken into pieces, wash it, and blanch the chicken.

2. In order to make the soup clear enough, wash the blanched chicken again and put all the ingredients and chicken into the stew pot.

3. Soak the bamboo fungus in clean water. You can change the water several times during the process.

4. Add water to cover the chicken, and add other ingredients except bamboo fungus.

5. Bring the chicken stew water to a boil over high heat. After simmering for two hours, add bamboo fungus and simmer for half an hour.

Tips:

We do not add other seasonings to the chicken soup. We drink the soup directly. If you are not used to it, you can add some salt and pepper to taste after boiling. If you eat chicken, you can just add a dipping sauce.

4. Palace Chicken Soup

Ingredients: old hen, ginger slices, water, salt, wolfberry, red dates, chives

Steps:

< p>1. For an old hen, it is best to use good Beijing oil chicken.

2. Prepare materials. Clean and handle the chicken and trim the nails from the chicken feet.

3. Cleaned chicken. (Because the fried chicken itself is fresh, there is no need to soak it.) Put the whole chicken into a deep pot.

4. Slice the ginger, prepare the red dates and wolfberry (you can omit the wolfberry and red dates), and mince the chives.

5. Fill the pot with water to cover the chicken body, add ginger slices, bring to a boil over high heat, and then skim until foam forms. (There is very little foam, almost no foam)

6. Add red dates and wolfberry. Cover and simmer on low heat for 3.5 hours.

7. After cooking the chicken soup, add a small amount of salt to taste, and sprinkle with chopped chives for decoration.

5. Carrot, corn and chicken soup

Ingredients: chicken, carrot, corn, red dates, ginger, salt, pepper

Steps:

1. Set aside carrots, corn, chicken, and red dates.

2. Soak red dates in cold water until soaked. Peel carrots and cut into small pieces. Cut corn into small pieces. Cut chicken into small pieces. Blanch and set aside.

3. Add enough water to the soup pot, add chicken, red dates, ginger slices, pepper, etc.

4. Bring to a boil over high heat, skim off the foam on the surface, add carrots and corn, turn to low heat for 30 minutes, and add an appropriate amount of salt.

6. Fresh chicken soup with lotus root and mushrooms

Ingredients: chicken legs, lotus root, mushrooms, lily, yam, salt, chicken essence

Steps:

< p>1. Prepare all the ingredients. Wash, peel and cut the lotus root into slices. Wash the chicken legs and chop them into pieces.

4. Put the chicken legs into a pot of boiling water, blanch them, take them out and drain them.

5. Put all the ingredients into a casserole, add 1 large bowl of water and bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes.

6. Add appropriate amount of salt and chicken essence to season before serving.

Tips:

This soup is especially suitable for people with dark skin, fatigue, dry mouth, and recurring acne caused by staying up late.

7. Yam stewed chicken soup

Ingredients: native chicken, iron bar yam, wolfberry

Steps:

1. Peel the yam After that, soak it in water immediately to prevent oxidation. Wash the chicken, drain it, and chop it into large pieces.

2. Pour cold water into the pot, bring to a boil over high heat, add some cooking wine, continue boiling for 2 minutes, skim off the foam, take it out, and rinse the foam and impurities on the surface of the chicken pieces with warm water.

3. Put the washed chicken pieces into a casserole, add enough hot water at once, bring to a boil over high heat, skim off the foam again, add green onions and ginger slices, turn to low heat and simmer for about 40 minutes .

4. Add the yam cut into hob pieces, continue to simmer over low heat until the yam is soft and rotten, season with salt, and sprinkle in washed wolfberries five minutes before serving. That’s it.

8. Wild Bamboo Shoots and Wild Mushrooms and Native Chicken Soup

Ingredients: native chicken, wild mushrooms, wild bamboo shoots, dried yellow flowers, dried red dates, ginger, salad oil, salt, chicken essence, pepper< /p>

Steps:

1. Clean a fresh native chicken, chop it into small pieces, wash it in water, drain the water and set aside. Soak the red dates and yellow flowers in warm water and cut the ginger. Wash and slice large pieces of wild mushrooms and mountain bamboo shoots.

2. Pour a small amount of oil into the wok, heat it until it is 80% hot, add the ginger slices and sauté until fragrant. When the oil temperature rises to 90% hot, add the chicken pieces and stir-fry until the chicken is broken. Cook until fragrant, then add a small amount of cooking wine.

3. Pour the chicken in the pot into the soup pot, add an appropriate amount of water, cover, bring to a boil over high heat, then reduce to minimum heat, and simmer for 1 hour.

4. Open the lid, put the mountain bamboo shoots, wild mushrooms, red dates, yellow flowers, etc. into the pot, add an appropriate amount of salt, and simmer over low heat for 30 minutes.