1, wolfberry.

Stewing chicken soup with the addition of wolfberry can calm the yang qi, help the human body yang qi growth, resistance to cold. You can also add some winter melon, mushrooms and other oil-absorbing food, can play a role in reducing cholesterol.

2, ginseng.

Drinking ginseng chicken soup at the beginning of winter is a popular method of nourishment in Chinese folklore. Ginseng can enhance the body's immunity and reduce the chances of catching a cold in winter.

3, chestnut.

Chestnuts can be found everywhere in the northern region of China, it contains a lot of starch and rich in protein, fat, vitamins, sweet and warm flavor, can be thick stomach and intestines, tonifying the kidney, stomach, spleen, kidney, strong tendons, blood, swelling and other effects.

4, lemon.

Lemon juice can make the classic chicken soup recipe flavor more unique, but also add additional vitamin C intake.

5. Shiitake mushrooms.

Shiitake mushrooms contain an ingredient called shiitake polysaccharide, which has immune-boosting properties.

6, astragalus, ginseng.

The two well-known Chinese medicines of astragalus and ginseng, which are tonic, also have polysaccharides as their active ingredients, called astragalus polysaccharides and ginseng polysaccharides, which are known to have a boosting effect on the immune function of the human body.

Expanded

Tips for making chicken soup

1, choose the chicken: people love to pick the old chicken soup, but in fact, chicken soup is more appropriate. The meat of the child chicken contains more protein, and contains very little elastic connective tissue, easier to be absorbed by the body.

Secondly, the chicken used to stew chicken soup chicken, it is best to hen, hen stew soup is more complementary to the weak, suitable for the first time to drink. The chicken meat after stewing chicken soup tastes no flavor, but can be used to cold.

2, now kill the chicken to be first frozen: buy live chicken natural needless to say, mainly to ensure that the meat flavor of the fresh. Fresh chicken bought back, should be put in the refrigerator freezer freezing for about 3 hours before taking out the thawing soup. Doing so is the same as the principle of acid-expelling meat, so that the chicken meat is the best quality, and the soup made will taste more delicious.

3, soaked in rice water: before making chicken soup, you can put the clean chicken, into the rice water soaked for ten minutes. This will remove the odor on the skin of the chicken, the second can make the chicken meat become more tender. Utilizing the simplest and most readily available ingredients, you can receive extraordinary results.

4, flying water: the so-called flying water, is the chicken, cold water, ginger, together on the stove, ignition cooking to the boiling process. Through the flying water can not only remove the chicken's raw fishy flavor, but also a thorough cleaning process, but also can make the soup bright and not cloudy, fresh and flavorful without bad taste.

5, rinse cold water stereotypes: fly water treatment of chicken, should be quickly fished out, rinsed under cold water. On the one hand, this can be washed off the flying water, chicken attached to some of the foam, and on the other hand, you can also make chicken soup in the process of cooking, the meat is not easy to loose rotten, to maintain the integrity of the skin and meat.

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