15 Ways to Make Chicken Soup 1. Abalone and Mushroom Chicken Soup

Ingredients:

1. Crushed abalone slices (can be purchased at the ginseng medicine store, one pack is about 12 yuan and 8 hairs)

2. Half an old chicken (you can ask a butcher to peel and remove the oil first), or use bamboo shredded chicken (a lot of glue)

3 . Several mushrooms

4. A little ginger

5. A little salt

Method:

1. Wash the abalone slices (no need Soak)

2. Soak the mushrooms until soft

3. Wash the old chicken and blanch it in Sichuan

4. Boil another pot of water and wait until the water boils. Put all the ingredients in, wait until the water boils, then turn to low heat and simmer for 3 to 4 hours until the abalone slices

will become soft and tasty

5. Add salt before serving

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2. Black-bone chicken soup

1. Home remedies/recipes:

One black-bone chicken, preferably a live chicken, throw it out (if you don’t have a live chicken, you can just buy a slaughtered one), built-in

20 grams of astragalus, 15 grams of angelica, 20 grams of adenophora, 10 grams of Ophiopogon japonicus, five thick slices of ginger, 9 red dates,

A little salt, appropriate amount of rice wine, boil water and replace. Boil again, bring to a boil over high heat, and simmer for 2 hours.

Add a little chopped green onion, stir evenly and take it out of the pot. This soup is most suitable for women, especially postpartum and blood loss.

If you don’t have so many ingredients/Chinese medicinal materials, it doesn’t matter. You might as well put some American ginseng, red dates, ginger and other random things. The key lies in the method/decision of making the soup. Drink a small bowl every morning and evening for half a year. It will cure you if you are sick and keep healthy if you are not sick.

2. General methods/keys to making soup:

The most important thing when making soup is the original flavor, do not add condiments at will. Take broth as an example. Before making the soup, it is best to boil the meat in boiling water to remove the fishy smell. Then put the pot into the pot and simmer it slowly. After the soup is simmered, add salt, ginger, green onions, etc. items, and add green vegetables to taste, and add coriander and the like when it is finally out of the pot to keep the taste fresh.

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3. Coconut Chicken soup

Ingredients: 1 chicken, 1 coconut, quartered peel, appropriate amount of salt.

Method:

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

2. When the chicken is ready (kill it), remove the internal organs, wash and dry it, cut into large pieces, and drain the water.

3. Soak the peel in hot water for a while, scrape off the pulp and wash it clean.

4. Bring an appropriate amount of water to a boil, add chicken, coconut meat and peel and bring to a boil, then simmer it over low heat for three hours, add salt to taste and it is ready to drink.

Efficacy: Coconut chicken soup is delicious, sweet and good for the stomach.

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Four , Mushroom and Chicken Soup

Ingredients: half a native chicken, eight slices of northern mushrooms, ten red dates, and two slices of ginger. Seasoning: one tablespoon of wine, one teaspoon of salt. Method: Wash the chicken, cut into large pieces, blanch it, rinse and put it into a stew pot. Soak the red dates for ten minutes and add them. After soaking the mushrooms until soft and removing the stems, put them into a stew pot along with the ginger slices. Pour a tablespoon of wine. Add boiling water to cover all the ingredients. Steam them in an electric pot or steamer for forty minutes. Add oil and salt. Just season. Important reminder: Northern mushrooms are also a type of shiitake mushrooms. The mushroom stems are thicker, resistant to cooking, have a strong aroma, are plump and elastic, and are more delicious than thin slices of shiitake mushrooms. You can also steam chicken legs. At least half of the chicken legs are more suitable for stewing soup in Taiwan. Broiler chicken is tasteless and not suitable for long cooking.

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5. Steam Pot Chicken Soup

Ingredients: half a native chicken, four ounces of ham, one fresh bamboo shoot, and five slices of mushrooms. Seasoning: 1 tablespoon wine, 1/4 teaspoon salt, a little pepper. Method: Wash the chicken, cut into pieces, scald to remove blood, rinse and put into a steam pot.

Boil the ham first to remove some of the saltiness, then slice it and place it on the chicken. Peel off the hard skin of the fresh bamboo shoots and cut them into strips. After removing the stems of the mushrooms, add them in half, add a tablespoon of wine, add boiling water to cover all the ingredients, then put them in a steamer or electric pot and steam for fifty minutes. After taking it out, add other seasonings, mix thoroughly and serve. Important reminder: A steam pot is a clay container produced in Yunnan. There is a steam column in the middle. The food stewed in this container has the refreshing soup of a stew pot, and it also has the characteristics of a boiling pot that makes food elastic. It can be used when not available. Use a saucepan instead. This dojo must be steamed over water to prevent the water in the steamer from passing through the steam column and entering the stew pot, contaminating the soup.

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Six , buckle ball soup

Ingredients: chicken (125g), chicken soup (1250g), sea cucumber (200g), chicken gizzards (2 pieces), small mushrooms (or fresh mushrooms) (10 pieces) ), squid (125g), pork (125g), fish (175g), appropriate amount of lard, refined salt (a little), pepper (a little), sesame oil (a little), rice wine (a little), MSG (a little) ), sugar (a little).

Preparation method: 1. Chop the chicken into minced meat, add moist water chestnut powder and salt, and make 10 balls. Chop the fish and pork into minced meat respectively, add salt, pepper, sesame oil, and dried water chestnut powder, and make 10 balls each. Cut the chicken gizzards, sea cucumbers and squid into 10 pieces each, wash the small mushrooms and cut off the stems. 2. Put these raw materials into a pot of boiling water together, add wine and lard and cook them, take them out and put them in a small bowl, add MSG, salt and pepper, fasten them, put them in a basket

Steam them, take them out and pour them in In a large soup bowl, add chicken stock (1250g) and bring to a boil, then serve in the same soup pot. This is a soup dish with many colors, beautiful colors and fresh taste.

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Ingredients: half a catty of soybean sprouts, one catty of chicken feet, and two slices of ginger. Seasoning: one tablespoon of wine, one teaspoon of salt. Preparation method: Wash the chicken feet, chop off the sharp corners, chop each chicken into two sections, blanch them first, then boil them in water, pour a tablespoon of wine and add ginger slices and cook for 20 minutes. Add the soybean sprouts, cook over low heat for another ten minutes, add salt to taste, remove the ginger slices, bring to a boil, then turn off the heat and serve. Important tip: This soup can also be steamed, but the chicken feet must be steamed until soft before adding the soybean sprouts to prevent the bean sprouts from becoming too rotten. For chicken feet, buy broiler chicken feet. The meat layer is thicker. Local chicken feet are too thin and there is less edible part. Chop off the claw tips to avoid being hooked by the claw tips when eating.

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8. Mustard Chicken Soup

Ingredients: half a chicken or two chicken legs, one mustard heart, and two slices of ginger. Seasoning: one tablespoon of wine, one teaspoon of salt. Preparation method: Chop the chicken into pieces, scald to remove the blood, rinse off the foam and drain, put into fifteen cups of boiling water, add two slices of ginger and pour in a tablespoon of wine, bring to a boil, then reduce to low heat and simmer for fifteen minutes. Peel off the mustard hearts piece by piece, trim them neatly and cut them into small sections, blanch them in boiling water, take them out and take a shower immediately. Add the mustard greens to the chicken stock and simmer for another fifteen minutes. Season with salt and serve. Important tip: Half chicken or chicken legs, half chicken has better meat quality. Blanching mustard greens and then burning them removes some of the bitterness and keeps them green. You can also put the mustard greens directly into the chicken soup, but the color will turn yellow, but the vegetable taste is stronger and the fragrance is fresh. Each has its own merits.

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9. Chicken Cube Soup

Ingredients: Two chicken legs, six slices of mushrooms, four ounces of ham, and two slices of ginger. Seasoning: a tablespoon of wine and salt to taste. Preparation method: Cut the chicken legs into pieces, scald them to remove the blood, remove and rinse them, put them in a stew pot, add seven bowls of boiling water, and pour a tablespoon of wine. Cook the ham first and then add it into slices. Add soaked mushrooms and remove the stems and steam them together. Add ginger slices at the same time. After forty minutes, remove the ginger slices, add salt to taste and serve. Important reminder: Since ham already has a salty taste, you should try it carefully before adding salt to avoid being too salty. For large mushrooms, you can cut them in half and put them in. For small ones, you can use them whole.

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10. Sharp Phoenix Claw Soup

Ingredients: Twelve chicken feet, one or two flat bamboo shoots, and two slices of ginger. Seasoning: one tablespoon of wine, half a teaspoon of salt. Method: Cut off the tips of the chicken feet first, cut each into two sections, blanch them first to remove the blood, then rinse them and put them into a stew pot. Soak the flat-tipped bamboo shoots for a while, remove the hard stems, cut into small sections with a knife, put in a stew pot, pour a tablespoon of wine, add ginger slices and seven bowls of boiling water, and steam for 40 minutes. Just season with oil and salt when eating. Important tips: The chicken feet used for broiler chicken are thicker, while the chicken feet made from native chicken are thin, and the chicken feet are thin and unpalatable. Can be cooked directly over stove fire.

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Eleven, chicken shreds Cloud fungus soup

Ingredients: One chicken breast, six slices of cloud fungus, and half a bamboo shoot. Seasoning: half a tablespoon of wine, half an egg white, half a teaspoon of salt, and one teaspoon of cornstarch. Five bowls of stock, one teaspoon of salt, one tablespoon of black vinegar, four tablespoons of cornstarch, and a little sesame oil. Preparation method: Shred the chicken breast, mix in the seasonings and marinate for ten minutes, soak the cloud fungus until soft and shred it, and cook the bamboo shoots and shred them. Add cloud fungus and shredded bamboo shoots to the soup stock and cook, then add salt to taste and thicken the soup. Add the shredded chicken and bring to a boil. When the shredded chicken is cooked, turn off the heat. Pour vinegar and a little sesame oil and serve. Important tips: The chicken shreds should be cut smoothly so that they will not shrink when cooked. Cloud fungus is a type of dry fungus, which is thinner and crisper and tastes better than ordinary fungus. After thickening the gravy, add the shredded chicken. The shredded chicken is relatively tender. In order to avoid sticking together when putting it into the pot, first put a little soup into a bowl and add the shredded chicken

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12. Chicken minced corn soup

Ingredients: chicken breasts Half of the meat and a jar of jade sauce.

Seasoning: two egg whites, half a cup of water, 1/4 teaspoon of salt, and half a tablespoon of wine. Five bowls of stock, three tablespoons of corn flour, and one teaspoon of salt. Preparation method: Use a knife to scrape the chicken breast into fine pieces, stir in the seasonings and mix thoroughly to make chicken mince. Bring the stock to a boil, add corn paste and bring to a boil, season and thicken. Slowly pour in the minced chicken until it floats and bring to a boil, then turn off the heat. Important reminder: The soup used in this Western dish uses corn flour instead of starch to thicken the soup. The soup is thicker and will not react with water, causing sedimentation and decomposition. If you use chicken breast, you need to scrape it and do not chop it directly to avoid having tendons. If the wicker meat is more tender, you can chop it directly after removing the tendons.

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13. Chicken and Abalone Soup

Ingredients: half chicken breast, one canned abalone. Seasoning: 2 egg whites, 3 tablespoons water, 1 tablespoon wine, 1/4 teaspoon salt. Four bowls of stock, half a teaspoon of salt, a little pepper, and three tablespoons of cornstarch. Instructions: Scrape off the tendons from the chicken breast, chop into fine pieces and mix in the seasonings and mix thoroughly. Abalone slices. After the stock is boiled, season and thicken it first, then slowly pour in the minced chicken, stir well, and cook until it floats. Add abalone slices, bring to a boil again and remove from heat. Important tip: If you can buy chicken breast wicker meat, it is best to use the wicker meat to make minced chicken. It is tender, gluten-free and not easy to clump. Abalone should not be cooked for a long time to avoid overcooking the abalone soup and making the abalone soup turbid. It should be reserved for other uses and should not be added to the soup.

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14. Chicken Ball Soup

Ingredients: Two chicken legs, four ounces of ham, and one or two flat bamboo shoots. Seasonings: a tablespoon of wine, salt, and Chinese powder. Method: Debone the chicken legs and cut them into four squares. Blanch the chicken legs and leg bones together to remove the blood. Add water to the chicken bones to make a soup stock and remove them. Place the chicken balls in a stew pot, add soaked and chopped flat bamboo shoots and cooked ham, add a tablespoon of wine, and steam for half an hour. Season with salt and pepper as appropriate when serving. Important reminder: Boneless chicken cuts are called chicken balls, and bone-in pieces are called chicken nuggets. If the flat-tipped bamboo shoots are in the shape of strips or balls, cut off the hard stems after soaking until soft. Both the flat tip and the ham have a salty taste. After steaming, test the saltiness before deciding whether to add salt to avoid being too salty.

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15. Electric Pot Mushroom Chicken

There are two ways to eat this mushroom chicken soup: with rice or adding noodles to turn it into mushroom noodle soup. Cooking in an electric pot is easy, time-saving and delicious. Ingredients: Bone-in chicken, four or five fenugreeks, and two carrots. Method: 1. Peel and remove the fat from the chicken, wash it, put it into the inner pot, cover the chicken pieces with water. 2. Wash and soak the mushrooms, wash, peel and dice the carrots, and put them into the inner pot. 3． Fill the outer pot with three levels of water. When the electric pot switch jumps up, you can open the lid in ten to fifteen minutes and enjoy your meal!