Main ingredients: hen 1 hen, 50 grams of cordyceps and 4-5 jujubes.

Making seasoning: ginger 1 piece, green onion 1 knot, salt 1 spoon.

Manufacturing method and steps

Step 1: Clean the hen, chop off the chicken head and feet or stuff them into the chicken belly, which is mainly convenient for stewing.

Step 2: Slice ginger and scallion, rinse jujube and medlar, wash off the dust and put it on a plate; Pick, wash and plate the cordyceps flowers for later use.

Step 3: Put the cleaned hen into the casserole, add water to the chicken, and then add ginger slices and green onions in turn.

Step 4: Bring to a boil with strong fire. After boiling for 2 minutes, remove the blood foam, add jujube, cover and stew with low fire for 1 hour, and cook the chicken thoroughly.

Step 5: After the chicken is stewed, add the prepared Chinese caterpillar fungus flowers, cover and stew for 15 minutes, so that the Chinese caterpillar fungus flowers and the chicken soup can be blended and tasted.

Step 6: stew the Chinese caterpillar fungus flowers for 15 minutes, then add 1 spoon of salt and medlar, stir briefly, put them out of the pot and put them into a soup bowl, and sprinkle some chives to serve.

This "stewed chicken soup with Chinese caterpillar fungus" is simple and delicious, and it is a good health soup. It has the functions of strengthening the spleen and stomach, as well as richer amino acid nutrition, enhancing and regulating human immune function, improving human disease resistance, benefiting liver and kidney, nourishing essence, relieving cough and resolving phlegm.

Pay attention to the following points when making this soup:

(1) You'd better choose the old hen who laid the eggs to cook this soup. The old hen is delicious and nutritious.

(2) In order to avoid greasy, cut off the part with more chicken oil as much as possible, and skim off the oil on the surface of the cooked chicken soup, which is delicious and not greasy.

(3) If it is dry, it should be soaked in water for about half an hour. But don't soak for too long to prevent nutrient loss.

(4) Don't put the cordyceps into the pot too early. Generally, put it into the pot 15 minutes before the pot is cooked. If the time is early, the cordyceps will lose its nutrition and part of its efficacy.

(5) Salt and medlar are best added when they are out of the pot. Otherwise, the medlar will be soft and rotten, which will affect the taste and efficacy. If the salt is put early, it will affect the release of protein from chicken, and at the same time, it will tighten the meat quality of chicken, and the taste will become very firewood.