1. Yam and black-bone chicken soup. Ingredients required: One black-bone chicken. Take one or two yams with iron rods, peel them with plastic gloves, wash them and cut them into pieces with a hob. You will also need a piece of ginger, a small section of scallion, and about thirty wolfberry seeds. Method: Cut the black-bone chicken into pieces, cut off the nails, chicken tails, and lymph nodes on the neck, add two pieces of fat on the belly, and slice the ginger. Boil half a pot of water and blanch the chicken until it changes colour. Put the chicken, ginger and green onion under cold water, bring to a boil over high heat, then reduce to low heat and simmer for an hour and a half. Finally, add the yam and wolfberry and cook for twenty minutes, remove from the pot and add a little salt to taste. Nutritious black-bone chicken stewed with yam. The yam is soft, waxy and slightly sweet, very delicious.

2. Radish, wolfberry and black-bone chicken soup. Ingredients: half a black-bone chicken, more than 10 wolfberries, half a white radish, 1 piece of ginger, green onions. Method: Slice ginger, cut green onion, slice white radish into hob pieces. Wash the black-bone chicken, cut into pieces, prepare a pot of boiling water, add the black-bone chicken pieces, blanch them for 5 minutes, pick them up, rinse with water and drain. Put the black-bone chicken pieces into a casserole, add ginger slices, chopped green onions, add boiling water, and simmer for about 1 hour. Add the white radish cubes and continue to simmer for half an hour. Add the wolfberry 5 minutes before turning off the heat and season with salt. Sprinkle some chopped green onion or coriander when drinking. It also tastes good.

3. Mushroom and black-bone chicken soup. Ingredients: half a black-bone chicken, 9 mushrooms, 2 slices of ginger, 8 red dates, salt. Method: Wash and cut the black-bone chicken into pieces; soak the mushrooms in warm water for half a day, wash them and make a few cuts on the surface; remove the cores of the red dates. Boil the water, put the black-bone chicken in and cook it to remove the blood. Pour all the ingredients into the pot, bring to a boil over high heat and simmer over low heat for two hours. Use a grease separator to skim off the oil floating on the soup noodles. Add appropriate amount of salt and you can drink it.