There are many ways to nourish chicken soup in winter. Now I recommend some for your reference.

You can choose Korean ginseng stewed chicken on the winter solstice, eat it on the day of the winter solstice, and then eat it a week after the winter solstice. Eating it twice a year can enhance your immunity.

1. Stewed chicken soup with Polygonum multiflorum Thunb:

Ingredients:

1, 511 grams of broiler chicken and 31 grams of Polygonum multiflorum Thunb;

2. Salt, monosodium glutamate, cooking wine, oyster sauce, sesame oil, pepper, onion and ginger.

Practice:

1. Wash the chicken, change the knife and chop it into pieces the size of walnuts, scald it in a boiling pot, and take it out and wash it. Wash onion and ginger separately, pat them loose with a knife. Put Polygonum multiflorum Thunb into a bowl, blanch it with boiling water and take it out.

2. Put the chicken nuggets, onion, ginger and Polygonum multiflorum together in a big soup bowl.

3. Wash the pot, add 1 soup bowl to boil, add appropriate amount of refined salt, 1 tablespoons cooking wine, 1 tablespoons oyster sauce, a little pepper and sesame oil, mix well, pour into the bowl where the chicken pieces are put, steam the chicken pieces in a cage for about 21 minutes until cooked, take them out, add a little monosodium glutamate and mix well.

If salt is added to stewed chicken first, it will directly affect the taste, characteristics and nutrient preservation of chicken and chicken soup.

This is because if the chicken is soaked in salt water and salty soup before stewing, the chicken tissue will obviously shrink and tighten, which will affect the dissolution of nutrients into the soup, hinder the concentration and quality of the soup, and make the stewed chicken hard, old and tasteless.

Therefore, the correct way to put salt in chicken stew is to cool the stewed chicken soup to 81-91 degrees Celsius, and then add a proper amount of salt, so that the chicken soup and meat taste the best.

Second, crock chicken soup:

Preparation: Tujia chicken (wild domestic chicken in the plain countryside).

chickens that are never fed with artificial feed are not fed with artificial feed. Choose new chickens this year, according to the normal growth law, about a catty at most before and after the Mid-Autumn Festival; The next year, the oil and gas is too heavy, and the meat is as beautiful as it is, but it burns and plugs its teeth.

Pot: The kind of pot (jar) with coarse porcelain like an alcoholic's wine bottle, which has a rough appearance and a glazed inner container, such as my pot, which has been used for almost ten years and has several hoops on the outside because of cracks. The longer the pot is used, the more beautiful the chicken soup is.

millet: fresh millet, peeled, washed and drained.

preparation: the crock is filled with clean water, 1/2 up and down, followed by chicken and millet (optional) in cold water. Authentic crock chicken soup does not need any seasoning. Put it in the kitchen where firewood is burned, surround the crock with residual fire, and simmer slowly. It is not an open fire, but a dark fire like charcoal. With the fragrance getting stronger and stronger, it will be cooked in about 91-121 minutes.

You can put some ginger properly, and you can put some salt if you like strong taste. However, if it is authentic Hubei Tujia chicken, there is no need to put any seasoning, including salt.

3. Chicken soup with coconut:

Ingredients: 1 chickens, 1 coconuts, 1/4 peel, and appropriate amount of salt.

Practice:

1. Wash the coconut meat and cut it into small pieces.

2. Wash and dry the chicken (kill), cut it into large pieces and drain it.

Season with salt, and you can drink it.

Efficacy: Chicken soup with coconut is delicious and sweet, which is beneficial to the stomach.

Fourth, chicken soup with mushrooms

Ingredients: half a native chicken, eight pieces of northern mushrooms, ten pieces of red dates and two pieces of ginger.

Seasoning: one tablespoon of wine and one teaspoon of salt.

Method:

1. Put the ginger slices into a stewing pot, pour a tablespoon of wine,

3. Add boiling water to cover all the materials, steam them in an electric cooker or steamer for 41 minutes, and then season them with oil and salt. < P > Important note: Beigu mushroom is also a kind of shiitake mushroom, with thick pedicle, strong aroma, fullness and elasticity, which is more delicious than thin-slice shiitake mushrooms. It can also be steamed with chicken legs, at least semi-native.

making: wash the ingredients and throw them into the pot for 1.5 hours or 2 hours. (If the chicken doesn't have any oil, you have to put some oil in it.)

Method 2, raw materials: one black-bone chicken, plus angelica, astragalus, black beans, wolfberry fruit, prepared rhizome of rehmannia (soaked to remove sand), red dates and Huai Sheng;

preparation: simmer for 3 hours, and eat all the soup and dregs.

efficacy: this soup can regulate menstruation (treat dysmenorrhea) and maintain beauty. Take it once a month, and you will look five years younger after 11 years.

6. Steamed chicken soup:

Ingredients: half a chicken, four or two hams, one fresh bamboo shoot and five pieces of mushrooms.

seasoning: one tablespoon of wine, 1/4 teaspoon of salt and a little pepper.

Method:

1. Wash the chicken, cut into pieces, blanch it in Sichuan to remove blood, rinse it and put it in a steamer.

2. After the mushrooms are pedicled, put them in half, add a tablespoon of wine, put boiling water over all the materials, and steam them in a steamer or electric cooker for 51 minutes.

3. Take it out, add other seasonings, and mix well to serve.

key point: the steamer is a kind of clay container made in Yunnan, with a steam column in the middle. The food stewed by this container has the characteristics of refreshing soup in the stew pot and making the food elastic in the stew pot, so it can be replaced by a common stew pot.

this soup must be steamed with water to prevent the water in the steamer from passing through the steam column and escaping into the stew pot, thus contaminating the soup.

seven, buckle global soup

ingredients: chicken (125g), chicken soup (1251g), sea cucumber (211g), chicken gizzards (2 pieces), small mushrooms (or fresh mushrooms) (11 pieces), water-soaked squid (125g) and pork (125g). White sugar (a little).

Method:

1. Chop chicken into pieces, humidify water caltrop and salt to make 11 balls, chop fish and pork into pieces respectively, add salt, pepper, sesame oil and dried water caltrop to make 11 balls. Cut chicken gizzard, sea cucumber and squid into 11 pieces, and make small balls. Buckle the pepper, steam it in a cage, take it out, pour it into a big soup bowl, add chicken soup (1,251g) to boil, and serve it in the original soup pot. This is a soup with many colors, beautiful colors and fresh taste.

VIII. Golden hook chicken feet soup:

Ingredients: half a catty of soybean sprouts, one catty of chicken feet and two slices of ginger.

seasoning: one tablespoon of wine and one teaspoon of salt. Method:

1. Wash the chicken feet, chop off the sharp corners of the feet first, cut each one into two parts, blanch it in Sichuan first, then cook it with clear water, pour a spoonful of wine and add ginger slices for 21 minutes.

2. Add bean sprouts, simmer for another 11 minutes, add salt to taste, remove ginger slices, and bring to a boil.

key point: this soup can also be steamed, but you should also steam the chicken feet until they are soft, and then add the bean sprouts to prevent the bean sprouts from being too rotten. Chicken feet need to buy chicken feet, the meat layer is thick, the local chicken feet are too thin, and there are few edible parts. Chopping off the claw tips can avoid being hooked by the claw tips when eating.

Nine, mustard chicken soup:

Ingredients: half a chicken or two drumsticks, one mustard heart and two slices of ginger.

seasoning: one tablespoon of wine and one teaspoon of salt.

Method:

1. Chop the chicken into pieces, first blanch it to remove blood, rinse off the foam, drain it, put it into fifteen cups of boiling water, add two slices of ginger and pour a tablespoon of wine to boil, and then cook it on low heat for fifteen minutes.

2. Peel off the mustard heart piece by piece, trim it neatly, cut it into small pieces, put it in boiling water, scald it, take it out, and take a shower immediately.

3. Add mustard into chicken soup and cook for another 15 minutes, then season with salt and serve.

key point: the meat quality of half chicken or chicken leg is better than that of half chicken. After scalding and burning mustard, one can remove some bitterness, and the other can keep green. You can also burn mustard directly in chicken soup, but the color will turn yellow, but the vegetables have a heavy taste and a clear fragrance, each with its own strengths.

ten, chicken soup (this can be counted as the most common chicken soup you want):

Ingredients: two chicken legs, six pieces of mushrooms, four ounces of ham (if you don't have it, don't add it), and two pieces of ginger. Seasoning: a tablespoon of wine, salt as appropriate.

Method:

1. Cut the chicken leg into pieces, scald it in Sichuan to remove blood, remove it and rinse it, put it in a stew, add seven bowls of boiling water and pour a tablespoon of wine.

2. Cook the ham first, then slice it and put it in, then steam it with mushrooms soaked in soft and pedicled mushrooms, and add ginger slices at the same time.

3, after 41 minutes, remove the ginger slices and take them out. Add salt to taste as appropriate and serve.

key point: because the ham is salty, whether to add salt or not, try it carefully to avoid being too salty. Large mushrooms can be cut in half and then put in, while small mushrooms can be used whole.