Shiquan Dabu black chicken soup

material

1 black-bone chicken, 1 American ginseng, 2 ganoderma lucidum, 5 angelica, 5 astragalus, 8 red dates, 20 medlar, 1 sweet corn, 2 ham, 8 mushrooms, 2 longan, 2 tsaoko, 5 ginger, 2 shallots, 3 spoonfuls of yellow wine, and appropriate amount of salt.

working methods

1. Rinse the dried mushrooms with water, soak them in water, and cut into pieces (the water has just passed through the dried mushrooms).

2. Wash the surface and abdominal cavity of black-bone chicken, and cut off nails and chicken tail. Into the casserole, the water didn't reach the whole chicken. After the fire boils, skim off the blood foam.

3. Put Radix Panacis Quinquefolii, Ganoderma lucidum, Radix Angelicae Sinensis, Radix Astragali, Fructus Jujubae, Fructus Lycii, ham meat, shelled longan, Lentinus edodes, Lentinus edodes water, Fructus Tsaoko, ginger, onion and yellow wine into a pot, boil with strong fire, and simmer for 65,438 0.5 hours.

4. Cut the corn into five sections, put it in the pot, continue to stew for half an hour, and add some salt to taste.

5. Dip chicken seasoning: two spoonfuls of original soup, a pinch of coriander, soy sauce, a little sesame oil and a little Chili oil, mix well.

skill

1, very easy to make, but it can shake the whole soup. 2, because of the addition of medlar and red dates, sweet corn (other varieties of corn can not be used) tastes slightly sweet, and I slept particularly well in those days when I drank soup. I cook chicken soup whole and never cut it into pieces. As long as the stew time is enough, the chicken will naturally be boneless, and it is easy to pick up the meat with chopsticks.