Stewed meat should be blanched, because there will still be some blood and floating foam in the bought chicken, and the chicken also contains some phosphorus and impurity oil. Blanch with strong fire first, clean up the floating foam and oil stains, and then stew the soup, which will be healthier.

Practice of Stewed Chicken Soup with Dangshen and Huangqi

Preparation materials: chicken halves, medlar, corn, codonopsis pilosula, carrot, astragalus, red dates, coriander, salt and water.

Steps:

1, all the materials are ready, and the chicken essence is washed and cut into small pieces, then washed and drained.

2. Wash carrots after peeling, and then cut them into small hob blocks.

3. Peel the corn and cut it into small pieces.

4, put the right amount of water in the pot, then add the washed chicken, first blanch the blood. Here, the chicken is blanched in cold water. Cold water is used to make meat smell from the inside out, while boiling water only cooks the appearance, and the smell inside will still destroy the umami flavor of the soup when cooked later.

5. Take out the chicken and rinse it.

6. Add 2 liters of water to the pot again, then add chicken, corn, carrots, codonopsis pilosula, astragalus, medlar and red dates, and add these materials together. When the fire boils, turn to low heat and cook for 30 minutes.

7. After the chicken soup is stewed, add the right amount of salt.

8. Add appropriate amount of coriander to taste.

9. finished product.