2. Half a chicken, cut the drumsticks and wings, cut the others into large pieces and wash them.

3. Put all the chicken pieces into the casserole.

4. Fill the pot with water.

5. Add ginger slices and adjust to the "soup" file.

6. Take a proper amount of American ginseng slices and pour them into the pot.

7. Pour in the American ginseng and continue to cover the pot.

8. Continue to cook for three hours and then season with salt.

Raw materials: Broiler, glutinous rice, ginseng, velvet antler, red dates and garlic.

Eggs, ginkgo, chestnuts, green peppers, red peppers and green onions

Seasoning: salt, monosodium glutamate and pepper. [ 1]

manufacture craft

1, wash the broiler, and put a proper amount of glutinous rice, chestnuts and ginkgo into the chicken's belly for later use.

Other pictures of ginseng chicken soup

Other pictures of ginseng chicken soup (12)

2. Put the processed broiler into a pot, add appropriate amount of water, ginseng, velvet antler, red dates and seasonings, and stew for about 3 hours.

3. Spread the eggs into egg skins, cut them into shreds, and put them on the cooked chicken together with the shredded onion.

4. Finally, serve this soup with three seasoning dishes: lettuce sauce, pepper and salt, shredded red and green peppers and garlic slices.

nutritive value

Miscellaneous pictures about ginseng chicken soup

Miscellaneous pictures of ginseng chicken soup (19)

It has good effects of invigorating qi, caring skin, calming nerves, resisting cancer and prolonging life. It is light and delicious, with high nutritional value, and is suitable for all seasons.

Anti-seasonal tonic

Anti-season tonic ginseng chicken soup spectrum:

(1) Broiler 1 bird, appropriate amount of round glutinous rice, 6 jujubes, 6 chestnuts, 4 garlic cloves, ginseng 1 root, a little pepper and salt.

(2) Soak the glutinous rice one night in advance.

(3) Wash the broiler, remove the chicken feet and heads, empty the belly, and put the glutinous rice, jujube, chestnut, ginseng and garlic cloves into the chicken belly layer by layer.

(4) Put the pot in cold water, put the ginger slices on the lid, simmer on high fire and simmer for 40 minutes.

(5) After stewing, put some salt and pepper, and put some chopped green onion; Stewed chicken can be eaten with salt and pepper.

Soup way:

Even in dog days, Koreans will drink ginseng chicken soup. In fact, tonic is not just needed in winter. In midsummer, the water and nutrition of the human body are metabolized quickly with sweat, and it is easy to feel weak. However, because the geographical and climatic conditions in Korea are different from ours, in order to avoid getting angry, it is best to choose mild American ginseng and Adenophora adenophora.

It would be better this way:

Glutinous rice should not be too full. Leave a space of about 1/5.

Other practices

Materials:

2 chickens, glutinous rice 1 cup and a half, 2 ginseng, 8 chestnuts, jujube 10, pine nuts 1 spoon, ginkgo 15, garlic 1 head.

Salty seasoning: coarse salt 1 spoon, a little pepper, crushed fried sesame seeds 1 spoon.

Production process:

1 Select chickens of the same size, open the belly of the chicken with a knife, then take out the internal organs and throw them away, and then wash the belly and the whole chicken for later use.

After washing the glutinous rice, soak it in water for a period of time until the glutinous rice is white and then take it out for use. Glutinous rice must be soaked fully, otherwise it is not easy to cook and easy to be caught.

3 Use a ginseng for a chicken, and basically the one with a length of 7 cents is the best. Scrape the skin of the ginseng with a knife and remove the head of the ginseng.

4 chestnuts are peeled for use, basically about three for each chicken.

5 ginkgo is fried and peeled for use. Ginkgo biloba is good for health, so Koreans often use it in cooking. If it is not available, it will not affect the taste. Actually, it doesn't hurt to put some peanuts in it.

6 garlic peeled for use, don't chop it.

It is best to fry crude salt first and then crush it for later use.

8 Put the prepared glutinous rice and other materials, such as chestnut and garlic, ginkgo and ginseng, into the cleaned chicken belly.

In order to prevent these materials from flowing out when stewing chicken, we should tie the chicken belly with a wooden toothpick like sewing clothes.

10 In a suitable pot, add enough water, first cook for a while with high fire, and then simmer slowly with low fire for about 40-50 minutes, when the soup turns white and the meat seems to fall off the bones with a light touch, you can turn off the fire. The degree of stew is very important. If it is too strong, it will become porridge, and if it is not stewed enough, it will be too hard. It's best to use a casserole, otherwise other stainless steel pot and iron pots will do. After the water is done, it should just pass through the chicken, so the mediation of water at the beginning is also very important.