1, Dangshen Huangqi Stewed Chicken Soup

Raw materials: 50g of Scutellaria baicalensis Georgi, 0/5g of Lycium barbarum L./kloc-0, 0/0 of jujube, 0/0 of old hen (up and down 1 000g), 2 slices of ginger, and proper salt and wine brewing.

Practice: Wash Scutellaria baicalensis Georgi, Lycium barbarum and ginger slices and put them in a dust-removing bag. Wash the old hen, blanch, bathe and slice it, and put it in the pot with jujube. Add cold water, stew with slow fire 1 hour, and then add salt and wine to take.

2. Guazai old hen soup

Raw materials: 1/4 Chai chicken, shade melon 100g, 30g ginger, lush 1 root, and proper water.

Practice: Chop Chai chicken into small pieces, blanch in boiling water 1 min, and then fish up. Slice the melon, peel and slice the ginger, and cut into strips. Put the above food and water into the pot, boil and turn off the heat, and stew for 3 minutes.

3. Braised chicken soup with medlar

Raw materials: Lycium barbarum 100g, chicken 800g, rice wine 60g, sesame oil 15g, edible oil 15g, ginger 2g and salt 2g.

Practice: Slice the chicken after cleaning and marinate it in wine, sesame oil and ginger for 30 minutes. After the oil in the pot is boiled, put the pickled black pepper chicken into the pot and stir-fry for 3 minutes. Then add 1000g of water, wine, medlar and salt, and cook on fire for 10 minute until cooked.

4. Jujube and chicken soup

Raw materials: Sanhuang chicken 1 piece, jujube1piece, salt, 2 pieces of ginger.

Practice: remove the internal organs of the chicken, clean and cut into pieces, and put it in boiling water. Put the chicken breast into the hot pot, add cold water, and the water just does not pass the chicken breast. After cooking for 10 minute, add jujube and salt, put two slices of ginger, cook for 1 hour on low fire, and add a small amount of salt seasoning to serve.