Preparation materials: chicken 300g, garlic cloves, jujube, 1 stew.

Auxiliary ingredients: sugarcane, chestnut, corn, mushrooms, ginger and leeks.

Production method:

Step 1: When stewing chicken soup, some people like to cook it directly without blanching, and then skim off the floating foam with a spoon. I prefer to chop it first and then blanch it. I feel that the stewed chicken soup is bright in color and will not smell fishy. Of course, it can also be decided by everyone's own preferences. Blanch the chicken and wash it, then pour it into the casserole.

Step 2: Add washed mushrooms, garlic cloves, dates, corn, etc. Put it in a pot and add ginger. It might be a little more complicated if you mix it yourself. You also peeled some chestnuts and put them in, and the sugar cane was cut in half. This is how we stew soup in winter here.

Step 3: add enough water to boil, then simmer for 40 minutes on medium and small fire, and skim off the floating foam on the surface after the time is up.

Add salt and sprinkle with chopped green onion and serve directly. The stewed chicken soup is super delicious, and the soup is sweet and fresh, especially delicious.