It is best to stew the old hen. I'll introduce several methods to you: Coconut soup ingredients: 1 chicken, 1 coconut, a quarter of peel, and appropriate 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. Ingredients: two corns, two carrots and an old hen. Practice: both corn and carrots are cut into sections of 10 cm, and the skin of the old hen should be completely removed. Put these ingredients together with ginger, first put the wine on the fire, then put it on the fire for 20 minutes, then stew it on the low fire for two hours, and finally put the salt. This soup is attractive in color and has no greasy feeling of chicken soup at all. In summer, you can drink gastrodia elata 10g, old hen 1g and 3 slices of ginger. Practice: Wash gastrodia elata, wash ginger and shred. After the old hen is slaughtered, the hair and viscera are removed, the gastrodia elata slices and shredded ginger are filled into the chicken belly, put into a stew pot, add appropriate amount of water, boil with strong fire, and then stew with slow fire until the chicken is cooked. Share soup and chicken. Can feed 1 every week. Three ingredients are used continuously. Nourishing blood and calming wind. Used for recurrent weakness and dizziness after illness. 6 "Babao Stewed Chicken Soup (medicated diet) Ingredients: Radix Codonopsis, Poria, Radix Paeoniae Alba and fried atractylodes 5g each, Radix Glycyrrhizae preparata 20g, Radix Rehmanniae Preparata and Radix Angelicae Sinensis 7g each, Rhizoma Chuanxiong 3g, a proper amount of soup, a hen (2,500g), pork and pig viscera 750g each, onion, ginger and cooking wine. Output: 1. Clean all the medicinal materials and put them into gauze bags. Hens will gut and chop, pork will be washed and chopped, and miscellaneous bones will be washed and chopped. 2, all the meat is water, and put it in the casserole with the Chinese medicine bag; 3. Season the soup, pour it into a casserole and boil it, then simmer it until it is cooked (about 2-3 hours), and take out the medicine juice. How to take it: eat meat and drink soup. Efficacy: regulate qi and blood, deficiency of both qi and blood, and weakness of limbs. Ginseng Stewed Chicken Soup [Ingredients] Ginseng 12g, old hen 1, ginger, onion, rice wine and salt. [Production] 1, sliced ginseng, slaughtered chicken to remove hair and intestinal impurities, cut into pieces and washed. 2. Put the two ingredients into a casserole, add a proper amount of water, add various seasonings, boil with strong fire, remove the floating foam on the noodle soup, simmer for 2-3 hours with slow fire, and then serve. [Efficacy application] Greatly tonify vitality, strengthen spleen and nourish stomach. Used for people with long illness or physical weakness. Regular eating by ordinary people can strengthen the body and prolong life. 1 1 "Nourishing Stewed Chicken Soup" Ingredients: half chicken (about 420g), 36g red dates, 20g yam, 20g medlar, 20g codonopsis pilosula and 20g dried longan. Methods: 1. Material preparation: a. Cut the chicken into 4 to 6 pieces and peel it; B, cleaning all the medicinal materials, putting them into a 3-liter container, and soaking them in 1 150 ml of water for at least 2 hours; 2. Put 100 ml of water into a 2-liter casserole, microwave-cook for 100 min, add chicken pieces, microwave-cook for more than 4 min, and then take out and rinse; 3. Put the chicken nuggets into the medicinal materials, cover them with microwave "medium-low" cooking 1 hour for 30 minutes to 2 hours, and then microwave "low" cooking for 20 to 40 minutes; 4. Season with salt (1 teaspoon or more) and stew for another 5 minutes. Function: Also called Jazz Soup in Hong Kong, it is said to be Shao Yifu's favorite health soup. The true color of the soup is milky white, very thick and white. It is most suitable for women to drink and has the effect of beautifying and moistening skin. Ingredients: half a catty of honeydew melon (note that the honeydew melon with white skin and green meat should be tender and not overcooked), half a catty of fresh conch meat (if there is no fresh one, two or two pieces of dried meat are enough), and one catty of old hen. Accessories: a small piece of ginger. Practice: It's best to use the traditional profound crock, if not, the profound stainless steel pot will do. First, boil the water (twice as much as the material), add ginger slices, snail meat and chicken pieces, and simmer for half an hour, then simmer for two hours, then cut the honeydew melon into small pieces and simmer for half an hour. At this time, the soup is about half to two-fifths of the original. Finally, add salt according to taste. Tip: Fresh conch is not easy to clean, and there is a greasy liquid outside. Mix the dried raw powder with the snail meat and wash it with water, so it is easy to clean. Name of the menu: the dishes of hens in Laoshan village: Su cuisine: stew: salty and fresh dishes: clay pot: 1 old grass hen (about 500g), green vegetables, cooked ham, wild mushrooms, ginger, onion, refined salt, Shaoxing wine and monosodium glutamate. Methods 1: The old hen was slaughtered, unhairing, disemboweled and washed with clear water. 2, the casserole on fire, add the old hen, ham, wild mushrooms, water, ginger, onion, Shaoxing wine, boil over high fire, skim the floating foam, simmer for 2.5 hours, until the soup is clear and the chicken is crisp and rotten, add the cabbage, cover the pot for 5 minutes, add refined salt and monosodium glutamate to taste, and serve. The key point of operation should be to choose old hens, and the initial processing should be clean and tidy. When stewing, use a slow fire to "soak", and the small fire will rot without losing its shape. The table is complete in shape, rich in flavor and clear in soup.

What's the best thing to put in the old hen soup?

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