My daughter-in-law is pregnant for five months and says she wants to drink some nutritious soup. I made her a black-bone chicken nourishing soup. I don't need to say much about the nutrition of black-bone chicken. I believe everyone knows that eating such chicken soup is very good and nutritious, especially during pregnancy. And it's not greasy. Next, I will teach you how to cook black-bone chicken soup at home. This kind of black-bone chicken soup is relatively simple, without too much seasoning, just a few simple steps.

First, prepare half a black-bone chicken, turn around, neck and ass, and cut the chicken into pieces. In fact, it is enough to stew half a chicken once, not too much. The most important thing is chicken soup.

We can prepare some ingredients, such as red dates, medlar and coix seed, and soak them in warm water to remove dust.

Then add water to a clean pot, put the chicken pieces in cold water, cook in the pot and blanch for three to five minutes. Especially when cooking some meat dishes and blanching, be sure to put them in the pot with cold water. If you put them in a pot with boiling water, the surface of chicken or pork will solidify quickly and tighten instantly, resulting in the blood inside being completely boiled, so be sure to remember to put them in a pot with cold water.

Then prepare a casserole, add purified water, and put the chicken pieces that have been blanched before. What needs to be remembered here is that chicken nuggets need to be cleaned with water, blood bubbles and bone residue, and then put in the ingredients we have soaked before.

Under normal circumstances, it can be seen that the chicken is old and tender. You can cook it in a casserole for about 45 minutes. After cooking, you can add edible salt. No seasonings such as monosodium glutamate and chicken essence need to be added. I have seen many people who can't cook chicken soup and put chicken essence. This is really unnecessary.

Tip: If you want to thicken the soup, you must remember that when you cook it in a casserole, the soup cooked by a big fire is very thick, but the soup cooked by a small fire is particularly clear. You must remember these tips.