1, chicken clean and cut off the head and butt;
2, red dates 4, wolfberry 20 or so, American ginseng slices more than a dozen slices, ginseng a few;
3, chicken chopped into 6 pieces, ginger a pat flat.
4, put all the materials into a pot, add enough water, boil 10 minutes over high heat and then cook over low heat for 1 hour and a half, put salt to taste.
Raw materials: 50 grams of hemp, 20 grams of jujube, 10 grams of wolfberry, half a chicken, 10 grams of ginger.
1, asparagus soaked in warm water for 24 hours, soak soft can be cut into slices;
2, chicken washed and cut into large pieces, blanch;
3, take the casserole, add an appropriate amount of cold water, put ginger, asparagus slices, jujubes, chicken together with high-fire boiling for 10 minutes, turn to low-fire stew for an hour and a half;
4, add goji berries, white pepper, salt and then stew for 20 minutes from the pot. minutes from the pot.
Cordyceps Sinensis 4 ~ 6 roots; a chicken; wolfberry and red dates moderate;
Ginger cut a four or five slices on the line (chicken soup, do not put garlic, or the taste is not correct); a little wine;
Salt a little (mainly depends on the individual's taste is light and heavy, do not personally recommend the pot of hot things, it is best to put less salt);
brown sugar or rock sugar A little (brown sugar is the main effect of blood, but to the kind of pure brown sugar, not the kind of sugar);
Other things like angelica ah salvia ah, maitake and so on, according to their own material to see, and do not have to put too much, as long as a little put on the line, or boiled out of the hot is only left with a taste of medicine.
Specific operation
1, the chicken will be washed clean, the chicken body some of the uncleared chicken hair are clean,
By the way will be red dates, Cordyceps, goji berries and other materials are also cleaned a little bit,
Then the pot (pot, casserole) full of water, in turn, will be ginger, dates, Cordyceps, goji berries, etc. Pour the pot,
Then add the salt (salt preferably almost before turning off the fire). Salt (salt is best to add in about ten or twenty minutes before turning off the fire) and wine,
Finally, the chicken into the pot (chicken into the pot before it is best to blanch a few minutes of boiling water, in order to get rid of nasty taste fat and blood).
2, and so the water boiled, it is best to let it roll for a few minutes, and then the soup of those floating things to remove,
Then it is stewed with the fire, probably need 1 ~ 2 hours
(so at the beginning of the water, the water level is best able to diffuse over the chicken body, pot hot the most important thing is to slow work out of the work to be slowly stewed, so that the chicken flavor will slowly with the (The chicken flavor will come out slowly).
3, to the final pot, the last is not to add any seasoning products, because this soup itself has a certain degree of freshness.