2, biliary tract diseases: cholecystitis and cholelithiasis often occurring authors, should not drink more chicken soup, because the digestion of fat within the chicken soup requires the participation of bile, drink chicken soup will stimulate the gallbladder contraction, easy to cause cholecystitis attack.
3, hypertension: hypertensive patients drink chicken soup, in addition to causing arteriosclerosis, will make the blood pressure continues to rise, difficult to come down. 4, hyperlipidemia: chicken soup in the fat is absorbed, will contribute to further increase in cholesterol. Cholesterol is too high, will be deposited in the lining of blood vessels, causing diseases such as coronary atherosclerosis.
5, renal insufficiency: chicken soup contains some small molecules of protein, suffering from acute nephritis, acute and chronic renal insufficiency or uremia patients, due to the patient's kidney and liver protein breakdown products can not be processed in a timely manner, drink too much chicken soup will cause hyperazotemia, aggravate the condition.
1. First of all, add the appropriate amount of water in the pot, will be chopped chicken pieces into the water to be no more than chicken, large fire boil rolled immediately after the chicken wash (be sure to cold water in the pot, so that after stewing the soup surface will not have a nasty blood)
2. Will be cleaned chicken into a pressure cooker, add thick ginger, 2 small onions, add a tablespoon of wine (preferably Shaoxing yellow wine), add cleaned berries, ginseng, angelica (less, a small piece can be), jujube (4, 5 can be more soup will have a sour taste), cinnamon meat 3, such as the fear of fire, you can remove the angelica, plus 5 grams of bamboo, Coix lacryma, add a little salt (so that the chicken is flavored), add water is not more than an inch or so of chicken, cover the lid and the valve, put on the stove to boil over high heat
3. high pressure cooker steam steam pressure 5 minutes to change to medium heat Then change the small fire pressure for 10 minutes (can keep the soup is clear soup, not cloudy), turn off the fire and wait for the pressure cooker pressure to reduce
4. steam open the lid, pick up the ginger and onion, add the right amount of salt and chicken seasoning (according to personal preference), a pot of fragrant chicken soup is ready, drink to go
5. If it is a common saucepan stewed words, water to add more, can not be added to the middle of the water, otherwise soup It is not mellow; high-fire stew for 10 minutes, and then low-fire stew for 1 hour (tender chicken, such as stewed old hen time to double), seasoning can be
6. You can also use a ceramic container with a lid of water stew (this stewing method tastes the most mellow, is commonly used in Cantonese cuisine stewing method), will be added to the container with good ingredients into the steamer, the conditions of available Saran Wet Seal in containers on the container (to be adjusted to the taste), high-fire steaming 2 hours or so into
7. If you use the steamer stew, you do not need to put water, rely on the steam condensed into soup, the flavor is very strong and mellow, stewing method and the water stew is similar
8. No matter what kind of stewing method, it is best to remove the chicken oil and then stewed, so as not to be too greasy