It will soon be officially winter, into the winter. In our Sichuan there is a saying is: in the days of winter stew on a big pot of nourishing soup to drink, replenish the body, nourish the stomach and intestines, warm heart, then after the whole winter will not feel very cold. Recently, the price of pork is relatively high, stewed pork ribs a little "burn money" rhythm. Many people will choose to stew a pot of chicken soup, nourishing health. Chicken soup in the fall and winter to eat a lot of benefits, improve physical fitness, nourish blood, beauty, etc., the important thing is that the chicken soup is a kind of warm soup, often drink it can help to drive away the cold to warm up.

In fact, the stewed chicken soup does not necessarily have to put rock sugar, the following share two do not have to add sugar chicken soup

one, three fresh chicken soup

Materials: 500g of chicken, 10g of ginger, sweet corn 1, 1 carrot, dried mushrooms 8, salt 4g, chopped scallions added according to taste

1000ml of water

Making Steps 1

Soak the dried mushrooms. Blanch chicken pieces in boiling water, remove and rinse.

Preparation Step 2

Put it in a pot, add ginger and mushrooms, then pour in water and turn on the cooking soup mode for 1.5-2 hours.

Preparation Step 3

Put in the corn pieces and carrots halfway through and continue to cook.

Making Step 4

Add salt and sprinkle chopped green onion.

Tricky Points

Choosing a local chicken will make it more flavorful and tastier than a regular chicken.

Two, Shiitake Mushroom Chicken Soup (Chicken Thigh Version)

Ingredients: 10 dried shiitake mushrooms, 1 chicken thigh (large), 2 slices of ginger, 5g of salt, 5g of chopped green onion, 5g of cooking oil, 1,500ml of water

Making Steps 1

Soak the dried shiitake mushrooms in water.

Don't pour the water used to soak the mushrooms, use it to cook the soup, the soup will be very fragrant.

Making Step 2

Heat the frying pan, pour in the chicken thighs and fry the chicken oil on low heat.

The chicken soup stewed in this way will be more fragrant.

Making Step 3

Pour soaked shiitake mushrooms and shiitake mushroom water, water, ginger in the pot, cover and simmer on medium heat for 40 minutes.

If you like it soft, you can simmer it for a little longer, until the chicken is cooked to your liking. 2. Check the soup at any time during the simmering period and add more water as needed.

Step 4

Sprinkle a handful of chopped green onions and season with salt before serving.

Tips

This dish can stew the chicken fat very well, if you do not like greasy, you can put the chicken soup in the refrigerator overnight, the next day the fat will be solidified on the surface of the soup, skimming the fat with a spoon, then reheat the soup, then you can enjoy the taste of refreshing chicken soup.