Chicken soup according to the collocation of different ingredients can have a variety of boiling methods:

One: the practice of light chicken soup:

1. Boil chicken soup in advance of warm water to soak barley, about three or four hours.

2. Half a chicken, chopped large pieces.

3. Chicken wash and drain.

4. Make a pot of boiling water in advance.

5. Put less oil in the pot, slightly heated, put onion, ginger slices stir-fried, under the chicken pieces stir-fried, while the fire, pour two spoons of rice wine (can also be used as a substitute for yellow wine), chicken pieces stir-fried until browned.

6. Pour in warm water, the amount of water to give enough at once, pour everything into the casserole. At the same time pour in the barley.

At this point there is no need for green onions, it is best to pick them out.

7. Large fire boiled, turn the fire slowly simmer, simmer for an hour, add bamboo shoots. If you are worried about bamboo shoots astringent, you can actually

cook a few minutes in salted water, and then bubble in cool salt water, and then stewed for an hour or even a little longer does not matter.

Add salt when you eat, it's so flavorful, and light, fragrant chicken soup comes out.

Two: chicken soup:

1, raw materials / auxiliary materials:

chicken a, the best live chicken, throw the hall open belly (no live chicken, buy slaughter good also make up), built-in Astragalus 20 grams, angelica 15 grams, 20 grams of salvia, 10 grams of maitake, ginger, five thick slices of large red dates 9, a little salt, yellow wine, boiled in clear water, change. And then cook, large fire boil, the fire stew for 2 hours,

And then put a few green onions, stir out of the pot, this soup is most suitable for women to take.

Three: mushroom chicken soup:

Materials: chicken half, eight pieces of northern mushrooms, red dates ten, ginger two pieces.

Seasoning: one tablespoon of wine, one teaspoon of salt. Directions: Wash the chicken, cut it into large pieces, scald it, rinse it and put it into the stewing pot. Soak the dates for 10 minutes, soak the mushrooms, remove the stems, put them into the stewing pot together with the ginger slices, pour 1 tbsp of wine, add boiling water to cover all the ingredients, steam for 40 minutes in an electric pot or steamer, then add oil and salt to taste. Tips: The northern mushroom is also a kind of shiitake mushroom, the mushroom thicker, resistant to cooking, and aroma, fat and elastic, than thin slices of shiitake mushrooms delicious. It can also be steamed with chicken thighs, at least half of the chicken is more suitable for stew, broiler flavorless, not suitable for long cooking.

Four: steam pot chicken soup:

Information: half of the chicken, ham four two, fresh bamboo shoots a, five pieces of mushrooms.

Seasoning: 1 tablespoon of wine, 1/4 teaspoon of salt, a little pepper. Directions: Wash the chicken, cut it into pieces, scald it to remove the blood, rinse it and put it into a steamer. Boil the ham to remove some of the salty flavor, then slice it and put it on top of the chicken. Peel the skin off the bamboo shoots and cut them into strips. Remove the stems of the mushrooms, cut them into two, add one tablespoon of wine, add boiling water to cover all the ingredients, and steam in a steamer or electric pot for 50 minutes. Remove from the steamer and add other seasonings, mix well and serve. Tips: steamer is produced in Yunnan, a clay container, the center of a column of steam, this container stewed food has a stew pot refreshing broth, but also has a cooking pot to make the food rich in elasticity of the qualities of the pot, when there is no can be used as a general crock pot pot instead of the cup. This course must be steamed under water, so that the water in the steamer does not pass through the vapor column and bubble into the stew pot, dirtying the soup.

Five: mustard chicken soup:

Information: chicken half or chicken thighs two, mustard heart a, ginger two slices.

Seasoning: one tablespoon of wine, one teaspoon of salt. Method: Chicken cut into pieces, scalded to remove blood, rinse foam and drain, put into 15 cups of boiling water, add two slices of ginger and a tablespoon of wine and bring to a boil, then reduce the heat to a simmer and cook for 15 minutes. Peel off the mustard hearts one by one, trim them neatly and cut them into small pieces, then put them into the boiling water and remove them from the water, then rinse them immediately. Put the mustard cabbage into the chicken broth and boil for another 15 minutes, then add salt to taste and serve. Tips: Half chicken or chicken thighs are better than half chicken. Blanch the mustard greens before boiling to remove some of the bitterness and to keep them green. You can also put mustard greens directly into the chicken broth to burn, but the color will turn yellow, but the vegetable flavor is heavier, another fragrance, each has its own strengths.

Six: chicken soup:

Materials: chicken thighs two, six slices of mushrooms, ham four two, two slices of ginger.

Seasoning: one tablespoon of wine, salt.

How to make it:

Cut the chicken thighs into pieces, scald them to remove the blood, remove them from the water, put them into a stewing pot, add seven bowls of boiling water, and pour one tablespoon of wine over them. The ham is first cooked and then sliced into, and add softened and de-stemmed mushrooms with the steam, while adding ginger. After forty minutes, remove the ginger slices and serve, season with salt to taste. Tips: Since the ham is already salty, try adding salt to avoid over-salting. If you have large mushrooms, you can cut them in half and then put them in, and if you have small ones, you can use the whole piece.

Seven: Coconut chicken soup:

Materials: 1 chicken, 1 coconut, peel a quarter of a salt.

Practice:

1. Coconut meat cleaned and cut into small pieces.

2. Chicken (kill) good to remove the viscera wash dry cross, chop large pieces, drain.

3. Soak the rind in hot water for a while, scrape off the pith and wash it.

4. Put the appropriate amount of water to keep rolling, put the chicken, coconut meat and fruit peel boil roll, change to slow boil it for three hours, under the salt seasoning can drink.

Effects: Coconut chicken soup taste deliciously sweet, beneficial to the stomach and intestines.

Eight: Steamboat Chicken Soup:

Information: chicken half, ham four two, fresh bamboo shoots a, mushroom five pieces.

Seasoning: 1 tbsp wine, 1/4 tsp salt, a little pepper.

How to make it:

1. Wash the chicken, cut it into pieces, scald it to remove the blood, rinse it and put it into a steamer.

2, the mushroom after removing the stems, cut into two into, add a tbsp of wine, and put boiling water over all the ingredients, into the steamer or electric pot steamed for 50 minutes.

3, take it out of the steamer and add other seasonings, mix well and serve.

Highlighted tips: steamer is produced in Yunnan, a clay container, there is a steam column in the middle, this container stewed food has a stew pot refreshing soup, but also cooking pot to make the food rich in elasticity of the qualities of the pot, there is no general pot pot instead of the pot. This soup must be steamed under water, so that the water in the steamer does not pass through the vapor column and bubble into the stew pot, dirtying the soup.

Nine: mustard chicken soup:

Information: chicken half or chicken thighs two, mustard heart a, ginger two pieces.

Seasoning: one tablespoon of wine, one teaspoon of salt.

How to make it:

1, chop the chicken into pieces, scald it to remove the blood, rinse off the foam and drain, put it into 15 cups of boiling water, add two slices of ginger and one tbsp of wine and bring it to a boil, then reduce the heat to low and cook for 15 minutes.

2, mustard heart piece peeled off, trimmed and cut into small pieces, put into the boiling water after scalding, out, immediately rinse.

3, put the mustard greens into the chicken broth and boil for another 15 minutes, then add salt to taste and serve.

Highlight: Half chicken or chicken thighs are better than half chicken. The mustard greens can be blanched and then burned, which removes some of the bitterness and keeps the greenery green. You can also put mustard greens directly into the chicken broth, but the color will turn yellow, but the vegetable flavor is heavier, and there is another fragrance, each has its own strengths.

Ten: pointed phoenix claw soup:

Information: twelve chicken claws, one or two flat bamboo shoots, two slices of ginger.

Seasoning: one tablespoon of wine, half a teaspoon of salt.

How to do:

1, chicken claws first cut off the tip of the claw, each cut into two sections, the first river hot, remove the blood rinse, into the stew pot.

2, the flat tip of the bamboo shoots soak rest, remove the hard stalks, cut a knife into small sections, into the stew pot, pour a tablespoon of wine, add sliced ginger and seven bowls of boiling water, steaming for forty minutes.

3, when serving oil and salt seasoning can be.

Highlights: chicken claws with meat chicken claws more fat, soil chicken meat layer is thin, long and thin chicken claws less tasty. You can use the stove fire directly boiled.

Eleven: chicken ear soup:

Materials: chicken breast, six slices of cloud ear, bamboo shoots half a branch.

Seasoning: half a tablespoon of wine, half an egg white, half a teaspoon of salt, one teaspoon of cornstarch, five bowls of stock, one teaspoon of salt, one tablespoon of black vinegar, four tablespoons of cornstarch, a little sesame oil.

How to make:

1, shred chicken breast and marinate for 10 minutes with seasoning, soften and shred the fungus, and cook and shred the bamboo shoots.

2, in the soup first put the cloud fungus, bamboo shoots cooked, then add salt to taste and thicken.

3, put in the chicken and cook, when the chicken is tender, turn off the heat, pour vinegar and a little sesame oil to serve.

Key tip: Cut the chicken wire smoothly, so that it will not shrink when cooked. Cloud ear is a kind of dried fungus, which is thinner and more crispy, and has a better flavor than ordinary fungus.

After thickening the sauce, put in the shredded chicken, which is more tender, and in order to avoid sticking together when you put it into the pot, put a little bit of soup into the bowl to soak the shredded chicken first.

Twelve: chicken corn soup:

Information: half a chicken breast, a can of corn sauce.

Seasoning: two egg whites, half a cup of water, 1/4 teaspoon of salt, half a tablespoon of wine; five bowls of stock, three tablespoons of cornstarch, a teaspoon of salt.

How to make:

1. Scrape the chicken breast with a knife and mix it into the seasoning.

2, boil the stock, add the corn sauce and bring to a boil, season and thicken the sauce;

3, slowly pour in the minced chicken, wait for it to float and boil, then turn off the heat.

Highlighted tips: This Western-style soup with cornstarch instead of cornstarch thickening, the soup is more viscous and will not backwater, resulting in precipitation decomposition. If you use chicken breast to scrape, not directly chopped, so as not to have tendons, tender wicker meat can be directly after the tendons chopped.

Thanks!