Ingredients: native chicken, mushrooms, carrots, corn, yam, onion ginger, salt, edible oil.

1. Wash chicken and cut into pieces, wash mushrooms with salt water and cut into small pieces, wash corn and cut into sections, peel yam and cut into sections, peel carrot and cut into pieces, and slice ginger.

2. Put the chicken in the pot, add ginger, cooking wine and water. After blanching the chicken, take it out, drain it and drain the blood. Blanch the mushrooms and remove them for later use.

3. Stir-fry the chicken in the oil pan for 3-5 minutes and put it out for later use.

4. Put the chicken, ginger slices, carrots, corn, yam and mushrooms into the pot, pour in clear water and start the soup making mode.

5. After the chicken soup is cooked, add salt to taste, sprinkle with chopped green onion and serve.

Second, Tricholoma matsutake and Coix seed chicken soup

Ingredients: Tricholoma matsutake, native chicken, Lycium barbarum, Coix seed, red dates, salt.

1. Disposal of Tricholoma matsutake: use a knife (ceramic knife or wooden knife) to hang off the soil on the surface, cut off the roots and wipe them clean with a wet paper towel. Cut into pieces.

2. Cut the chicken into pieces and put it in water with ginger. After boiling, skim off the floating foam and take out the ginger slices.

3. After simmering for 30 minutes, pour in Tricholoma matsutake and Coicis Semen and continue stewing 1 hour.

4. Finally, add red dates and medlar to stew for 30 minutes, add salt to taste, and serve immediately.