Chicken soup can be made in many ways according to the collocation of different raw materials: 1. The practice of light chicken soup: 1. Cook chicken soup with warm water in advance, about three or four hours. 2. Half a chicken, chop it into large pieces. 3. Wash the chicken and drain it. 4. Make a pot of boiling water in advance. 5. Put less oil in the pot and heat it slightly. Stir-fry the onion and ginger slices, add the chicken pieces, pour two spoonfuls of yellow wine (which can also be replaced by yellow wine) when the fire is over, and stir-fry until the chicken pieces change color. 6. Pour warm water, enough water at a time, and pour everything into the casserole. At the same time, pour in coix seed. You don't need onions at this time, just pick out the best ones. 7. After the fire boils, turn to low heat and simmer. After stewing for an hour, add bamboo shoots. If you are worried about the astringency of bamboo shoots, you can actually cook them in salt water for a few minutes, then soak them in cold salt water and stew them for an hour or more. Add salt when eating, it is very fragrant, and the light and delicious chicken soup comes out. Two: black-bone chicken soup: 1, raw materials/auxiliary materials: black-bone chicken 1 chicken, preferably live chicken, thrown in the room and opened (there is no live chicken, it is also ok to buy slaughtered chicken), with 20 grams of Astragalus, 0.5 grams of Angelica sinensis/kloc-0, 20 grams of Adenophora adenophora and 0.5 grams of Ophiopogon japonicus. Boil again, bring to a boil with high fire, simmer for 2 hours, add a little chopped green onion and stir well. This soup is most suitable for women. Three: Mushroom Chicken Soup: Ingredients: half a native chicken, eight pieces of northern mushrooms, ten pieces of red dates and two pieces of ginger. Seasoning: one tablespoon of wine and one teaspoon of salt. Method: Wash the chicken, cut it into large pieces, blanch it, rinse it, and put it in a stew pot. Soak the red dates for 10 minute, soak the mushrooms until soft and pedicled, then put them in a stew pot with ginger slices, pour a tablespoon of wine, add boiling water until all the materials are covered, steam them in an electric rice cooker or steamer for 40 minutes, and season with oil and salt. Key points: Gu Bei mushroom is also a kind of Lentinus edodes, with thick pedicle, cooking resistance, rich aroma, hypertrophy and elasticity, which is more delicious than thin-slice Lentinus edodes. You can also steam it with chicken legs. At least half a chicken is more suitable for stew. Broilers are tasteless and not suitable for long-term cooking. Four: Steamed chicken soup: Ingredients: half a native chicken, four ounces of ham, one fresh bamboo shoot and five pieces of mushrooms. Seasoning: wine 1 tablespoon, 65438+ 0/4 teaspoon salt, a little pepper. Method: Wash the chicken, cut into pieces, blanch it in Sichuan to remove blood, rinse it, and put it in a steamer. The ham is boiled and partially salted, then sliced on the chicken, and the fresh bamboo shoots are peeled and cut into strips. After the mushrooms are pedicled, divide everything in two, add a tablespoon of wine, cover all the materials with boiling water, and steam in a steamer or rice cooker for 50 minutes. After taking out, add other seasonings and mix well to serve. Important note: The steamer is a kind of ceramic container made in Yunnan with a steam column in the middle. The food stewed in this container has the characteristics of refreshing soup in the stew pot and elasticity in the stew pot, and can be replaced by ordinary stew pot. This Dojo must be steamed across the water to prevent the water in the steamer from running into the stew pot through the steam column and polluting the soup. Five: Mustard Chicken Soup: Ingredients: half a chicken or two drumsticks, a mustard heart and two pieces of ginger. Seasoning: one tablespoon of wine and one teaspoon of salt. Method: Chop the chicken into pieces, blanch the blood first, rinse off the foam, drain the water, put it into fifteen cups of boiling water, add two pieces of ginger and one tablespoon of wine to boil, and then simmer for fifteen minutes. Peel the mustard heart piece by piece, trim it neatly, cut it into small pieces, scald it in boiling water, take it out and take a bath immediately. Add mustard to the chicken soup and cook for 15 minutes, then season with salt. Key Tip: The meat quality of half chicken or drumstick is better than that of half chicken. After scalding mustard, one can remove some bitterness and the other can keep green. You can also burn mustard directly in chicken soup, the color will turn yellow, but the taste of the dish is very heavy, the fragrance is very clear, and each has its own strengths. Six: Chicken soup: Ingredients: two chicken legs, six mushrooms, four ham and two ginger. Seasoning: a tablespoon of wine and salt. Method: Cut the chicken leg into pieces, blanch it in Sichuan to remove blood, take it out and rinse it, put it in a stew, add seven bowls of boiling water and pour one tablespoon of wine. The ham is cooked first, then sliced and put in, then steamed with soaked mushrooms and ginger slices. After 40 minutes, take out the ginger slices and take them out. Season with salt and serve. Important: Because ham is salty, whether to add salt or not should be carefully tried to avoid being too salty. Big mushrooms can be cut in half and then put in, and small mushrooms can be used whole. Seven: Coconut Chicken Soup: Ingredients: chicken 1 piece, coconut 1 piece, 1/4 skin, and proper amount of salt. Practice: 1. Wash the coconut meat and cut it into small pieces. 2. Wash (slaughter) the chicken, cut it into large pieces and drain it. 3. Add salt to taste and you can drink it. Efficacy: Coconut chicken soup is delicious and sweet, which is good for the stomach. Eight: Steamed chicken soup: Ingredients: half a chicken, four or two hams, one fresh bamboo shoot and five pieces of mushrooms. Seasoning: 1 tbsp wine, 65438+ 0/4 teaspoon salt, a little pepper. Method: 1, chicken was washed, cut into pieces, boiled in Sichuan to remove blood, washed and put in a steamer. 2. After the mushrooms are pedicled, divide everything in two, add a tablespoon of wine, pour boiling water on all the materials, and steam in a steamer or rice cooker for 50 minutes. 3. After taking out, add other seasonings and mix well to serve. Important note: The steamer is a kind of ceramic container made in Yunnan with a steam column in the middle. The food stewed in this container has the characteristics of refreshing soup in the stew pot and elasticity in the stew pot, and can be replaced by ordinary stew pot. This soup must be steamed across the water to prevent the water in the steamer from entering the stew pot through the steam column and polluting the soup. Nine: Mustard Chicken Soup: Ingredients: half a chicken or two drumsticks, a mustard heart and two pieces of ginger. Seasoning: one tablespoon of wine and one teaspoon of salt. Method: 1, chop the chicken into pieces, blanch the blood first, rinse off the foam, drain the water, put it into fifteen cups of boiling water, add two pieces of ginger and one tablespoon of wine to boil, and then cook for fifteen minutes on low heat. 2. Peel the mustard heart piece by piece, trim it neatly, cut it into small pieces, scald it in boiling water, take it out and take a bath immediately. 3. Put mustard in chicken soup and cook for another fifteen minutes, then season with salt. Key Tip: The meat quality of half chicken or drumstick is better than that of half chicken. After scalding mustard, one can remove some bitterness and the other can keep green. You can also burn mustard directly in chicken soup, the color will turn yellow, but the taste of the dish is very heavy, the fragrance is very clear, and each has its own strengths. Ten: Chicken feet soup: Ingredients: twelve chicken feet, one or two flat-pointed bamboo shoots and two pieces of ginger. Seasoning: one tablespoon of wine and half a teaspoon of salt. Practice: 1, chicken feet are cut off first, each chicken foot is cut into two sections, scalded first, washed after removing blood, and put into a stew. 2. Soak the flat-pointed bamboo shoots, cut off the hard stems, cut them into small pieces with a knife, put them in a stew, pour a tablespoon of wine, add ginger slices and seven bowls of boiling water, and steam for 40 minutes. 3. Season with oil and salt when eating. Key tips: chicken feet are thick, chicken feet are thin, and chicken feet are thin, which is not delicious. You can cook it directly on the fire. Eleven: shredded chicken and cloud ear soup: ingredients: one chicken breast, six pieces of cloud ear and half a bamboo shoot. Seasoning: half a tablespoon of wine, half an egg white, half a teaspoon of salt, one teaspoon of white powder, five bowls of broth, one teaspoon of salt, one teaspoon of black vinegar, four teaspoons of white powder and a little sesame oil. Method: 1, shredded chicken breast, marinated with seasoning 10 minute, soaked tremella and shredded bamboo shoots. 2. First put the tremella into the broth, cook the shredded bamboo shoots, and then add salt to thicken. 3. Add shredded chicken and bring to a boil. Turn off the heat when the shredded chicken is ripe and tender. Pour in vinegar and a little sesame oil, and take out. Key tip: Cut the shredded chicken along the silk, so that it won't shrink when cooked. Auricularia auricula is a kind of dried auricularia auricula, which is thin and crisp and tastes better than ordinary auricularia auricula. Thicken and add shredded chicken. The shredded chicken is tender. In order to avoid sticking together when entering the pot, put a little soup in the bowl to soak the shredded chicken. Twelve: Chicken and corn soup: Ingredients: half a piece of chicken breast and a can of corn sauce. Seasoning: two egg whites, half a cup of water, 1/4 teaspoons of salt and half a tablespoon of wine; Five bowls of stock, three tablespoons of corn flour and one teaspoon of salt. Method: 1, scrape the chicken breast with a knife, add seasoning □ and mix well to make chicken paste. 2. Boil the broth, add corn sauce to boil, and thicken with seasoning; 3. Slowly pour the cut chicken until it floats and boils, then turn off the fire. Important note: the soup eaten in this western food is thickened with corn flour instead of white powder. The soup is thick and will not flow back, causing precipitation and decomposition. If you use chicken breast, you should shave it, not chop it directly, so as not to have tendons. If the wicker is tender, you can chop it directly after removing the tendons. This answer supplements many of your questions. Give me some time to give a full answer. This question is very challenging. Don't worry about answering supplementary questions. Let's start with 1. Choose chickens. Now the chickens sold in the supermarket are all meat-eating chickens, so there is nothing to choose from. I suggest you buy two from suburban farmers if you can, and let them pack them. You can take it back and freeze it (don't eat freshly killed chicken, especially stewed chicken, which I will talk about below, LZ). It is best not to buy chicken from the supermarket for patients. They have no nutrition, except the bluebird chicken sold in the supermarket. That's not bad. You can see that it is a good chicken/soup when you stew it. Let me add my next answer. I don't know what kind of patient you are referring to here. Some diseases are suitable for eating chicken soup, while others are not. Don't be counterproductive. I usually make chicken soup, Sanqi whole chicken soup (Sanqi = = = a traditional Chinese medicine, 40g is enough for pharmacies). Materials: naked chicken 1 chicken (native chicken or black-bone chicken). Washing materials: Notoginseng Radix (sewn with gauze and packaged), Radix Codonopsis rootlets, dried longan pulp 6-8, red flag Jamlom red dates 8-65438, and mushrooms 4. First of all: put the seasoning in the chicken belly, then put the ingredients in, and finally put the notoginseng bag in. Secondly: put the chicken in a big casserole (or an iron pot, which tastes worse), fill it with water, cook it on a gas stove, add red dates and mushrooms, and then turn off the heat for four hours. Be sure to put enough water, and water in the middle will affect the meat quality. This soup is refreshing. Panax notoginseng is a good medicinal material.