Materials: Black-bone chicken 1, Glehnia littoralis 20g, Angelica 20g, Radix Astragali 20g, Radix Codonopsis 20g, Rhizoma Dioscoreae 20g, Lily 20g, Fructus Jujubae 10g, Fructus Lycii 10g, 2 slices of ginger, and appropriate amount of salt.

Production steps

1, viscera and head and tail of black-bone chicken are removed and washed.

2. Wash all the herbs and soak them in a little water for a while.

3. Put the black-bone chicken into the soup pot and pour enough water at one time. After the fire is heated, skim off the floating foam.

4. Pour the medicinal materials and soaked water into the pot, wait for the water to turn to low heat for 2 hours, add salt to taste and eat.

Black-bone chicken soup is a traditional local famous dish in Guangdong Province, which is made of black-bone chicken, donkey-hide gelatin, Polygonatum sibiricum, longan, red dates, medlar and other ingredients. Black-bone chicken is rich in nutrition, containing hormones and purple pigment, which can enhance human white blood cells and hemoglobin.

Black-bone chicken soup belongs to Cantonese cuisine with a long history, which is unique with its unique dishes and charm. Cantonese cuisine is one of the eight major cuisines in China and enjoys a high reputation at home and abroad. The main characteristics of Cantonese cuisine are: take it naturally, cook it freely and eat it freely. Cantonese cuisine in a broad sense consists of Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (a Hakka cuisine), with Guangzhou cuisine as the representative.