1. Stewed black-bone chicken with American ginseng:

Step 1:

Wash the black-bone chicken and chop it into large pieces; Ginger slices; Jujube pit; Rinse the ginseng slices.

Step 2:

Put the black-bone chicken into the pot, and measure the required amount of water with a saucepan. Because it is stewed through water, the soup won't dry. Therefore, if you need several bowls of soup, put several bowls of water. Because I used two small stews, I put two stews of water in them.

Step 3:

Don't cover it, boil it over high heat until the water boils, and then turn off the heat.

Step 4:

Clean floating foam

Step 5:

Divide American ginseng, red dates and ginger slices into two parts and put them in two stews respectively.

Step 6:

Put the defatted black-bone chicken and water into two stews respectively.

Step 7:

Take a large saucepan, put it into two stews, and add 1/3 water to the stews.

Step 8:

After the fire is boiled to boiling water, turn to medium heat and stew for 3 hours. Watch the fire in the middle. Because the water in the pot will be dry, add water two or three times.

Step 9:

After stewing, open the lid of the stewing cup and skim off the oil slick.

Step 10:

Season with a little salt. The stew tastes fresh. Don't put it too salty

Second, the nutritional efficacy

1. American ginseng: cold in nature, sweet and slightly bitter in taste, enters the lung and spleen meridians, and has the functions of benefiting qi and nourishing yin, purging fire and relieving annoyance, nourishing stomach and promoting fluid production. It is suitable for the symptoms of deficiency of both qi and yin and excessive fire, and is mostly used for dry cough due to lung heat, lazy speech in the gas layer, fatigue of limbs, irritability and irritability, and loss of body fluid due to yin after fever.

2. Jujube has the functions of tonifying deficiency and benefiting qi, nourishing blood and calming nerves, strengthening spleen and regulating stomach. It is a good health care nutrition for patients with spleen and stomach weakness, qi and blood deficiency, fatigue, insomnia and dreaminess.

Third, the cooking skills of ginseng stewed black-bone chicken soup.

When cooking soup, don't put too much water in the pot, because when the water is boiling, it is easy to overflow into the pot. Generally, the water is poured into the pot about 1/3. Be sure to check and pay attention to adding water to avoid drying. If you want the soup to be clearer, you can first remove the blood from the chicken flying water. You can also use pig's trotters instead of chicken stew. If you don't want the medlar to be cooked too badly, you can stew the soup first and then add the medlar.

The above is all about what seasoning should be put into the black-bone chicken stew with American ginseng. I hope it will help you.