1. Black-bone chicken and white phoenix soup

Ingredients: black-bone chicken (slaughtered cleanly)

Accessories: wolfberry

Seasoning: green onion, ginger , chicken essence, salt, vinegar

Method:

Put the black-bone chicken into the inner pot of the pressure cooker, add onion, ginger, salt, wolfberry, chicken essence, vinegar and appropriate amount of water. Adjust the pressure cooker to the chicken Set the temperature to 15 minutes, then add a little coriander and serve.

Features: Delicious flavor and rich nutrition. Black-bone chicken is rich in nutrients and suitable for all ages. Has high medicinal value.

2. Black-bone chicken and Gastrodia elata soup

Ingredients: black-bone chicken (slaughtered cleanly)

Accessories: Gastrodia elata

Seasoning: ginger, salt< /p>

Features: Black-bone chicken and Gastrodia elata soup has great nutritional value and is a folk nourishing "secret recipe". Gastrodia elata can treat dizziness, stroke and hemiplegia. It is nourishing and curative, the best of both worlds.

3. Colorful black-bone chicken shreds

Ingredients: 200 grams of black-bone chicken breast, one green pepper, one carrot, one white radish each, and one egg.

Method:

1. Shred the chicken (cut along the grain), shred the green pepper and red and white radish respectively.

2. Add refined salt, eggs, cooking wine, and wet starch to the chicken shreds, then put them into the oil pan and slip them into pieces.

3. Heat the wok, pour a little oil, add shredded ginger and stir-fry, add shredded green pepper and radish, add salt, monosodium glutamate, add a small amount of water, thicken, cover with oil, and pour in shredded chicken Turn the spoon and serve.

IV. Three sets of poultry supplements

Ingredients: one each of black-bone chicken, squab, and quail, a little wolfberry, and six pieces of Xiangru.

Method:

1. Slaughter and wash the black-bone chicken, squab, and quail separately. Add ginger slices, cooking wine, and whole ginger to marinate for a while. Remove the organs from the quail’s opening. Stuff the squab into the body of the black-bone chicken, and then stuff the squab into the body of the black-bone chicken from the opening of the black-bone chicken.

2. Take a stew pot, put the black-bone chicken in it, add water, add ginger slices, green onion knots, wolfberry, fragrant rhubarb, refined salt, monosodium glutamate, white sugar, pour a little oil, and put it in the cage over high heat. Steam for two hours, take it out, pick out the ginger slices and green onion knots, adjust the taste and serve.

5. Five-flavor Black-bone Chicken Blood Soup

Ingredients: One black-bone chicken, 15 grams each of Angelica sinensis, Rehmannia glutinosa, white spoon, Anemarrhena, Digupi, green onion, ginger, salt, MSG Just the right amount.

Method:

1 Wash the black-bone chicken, wash and slice the five-flavored herbs, and wrap them in a single layer of gauze for later use.

2 Stuff the medicine into the chicken belly, tie it tightly, put it in the pot, add 1500ml of water, put it in the cage and steam it for 2 hours. Take out the medicine, add condiments and re-steam for 10 minutes.

6. Silky Chicken Stewed Turtle Skirt

Main ingredients: 200 grams of dried turtle skirt, 1,000 grams of Silky Chicken.

Ingredients: 50 grams of water-cured fungus, 5 grams of shredded ham.

Seasoning: cooking wine, monosodium glutamate, refined salt, pepper, green onions, ginger slices, water starch, sugar, soy sauce, chicken fat, raw oil, and stock.

Method: ①After the turtle skirt is haired, wash it and take it out. Heat the pot, add oil, add ginger and green onions and stir until fragrant, add cooking wine and water. Bring to a boil, put the turtle skirt into the pot, simmer through, take out, drain, cut into shreds, and soak in water. Slaughter the black-bone chicken, remove the feathers and internal organs, wash it, then put it into a cooking pot, add onion, ginger, cooking wine, salt, monosodium glutamate, and stock, put it in the cage, steam it for 1.5 hours, take it out, cool it, take out the chicken, and cut it into pieces Silk, strain the original soup. ②Put the fungus shreds into the pot together with the turtle skirt shreds and chicken shreds, add the original soup, MSG, salt, pepper, sugar, and soy sauce. When the soup turns golden brown, thicken it with water starch, add chicken oil, remove from the pot, put it into a bowl, sprinkle with shredded ham and serve.