Method 1, stewed chicken soup

Ingredients

Main ingredients: three-yellow chicken, shiitake mushrooms

Accessory ingredients: appropriate amount of wolfberry

< p>Seasoning: 1 star anise, 2 bay leaves, appropriate amounts of ginger, coriander and salt

Method

1. Clean the whole chicken and blanch it to remove impurities and blood foam.

2. Add star anise, ginger slices, bay leaves, salt and blanched whole chicken to the casserole and simmer on low heat for 1.5 hours.

3. Add the mushrooms and wolfberry and continue to simmer for 30 minutes.

4. Turn off the heat, put it into a vessel, and sprinkle with coriander powder.

Method 2, pheasant meat soup

Ingredients

Ingredients: 1 pheasant meat

Accessories: 30 grams of black fungus, wolfberry 1 small handful

Seasoning: 6 grams of salt, 10 grams of green onions, 4 slices of ginger, 2 star anise, 10 grams of cooking wine, appropriate amount of vegetable oil

Method

1 , chop pheasant meat into small pieces, wash and blanch, take out and rinse well.

2. Remove the roots of the fungus and wash them, cut the green onion into sections, cut the ginger into large pieces, and cut the pheasant meat.

3. Heat a little vegetable oil in a wok, add chicken pieces and stir-fry over medium heat for a few minutes. Add onion, ginger and cooking wine and stir-fry for a while.

4. Add water to cover the chicken pieces and star anise and bring to a boil over high heat.

5. Transfer everything to the pot and simmer over medium-low heat for about 2 hours until the chicken pieces are tender.

6. Add fungus and salt and simmer for another 20 minutes.

7. Add wolfberry 5 minutes before serving, and you have a delicious and nourishing soup.

Method 3, simple chicken soup

Ingredients

2 cans of chicken soup (500g), 3-4 carrots, chopped, 1 celery, Chop, 1 onion, mince, 1 garlic, mash, 2 skinless boneless chicken breasts, 1 handful of freshly chopped coriander

Method

1 .Bring chicken stock to a boil in a medium pot. Add carrots, celery, onion and garlic.

2. Turn to low heat and add chicken. Cover and steam for 20 minutes.

3. Carefully take out the chicken, cut it into small pieces, and put it back into the pot. Add coriander and stir.