1, American ginseng black chicken soup: American ginseng is also called American ginseng and American ginseng. Originated in the United States and Canada, it is the root of Panax quinquefolius in Araliaceae. It has the dual effects of nourishing yin and invigorating qi, calming the mind and improving intelligence, clearing away heat and promoting fluid production, and reducing fire and relieving summer heat. It can be used for treating qi deficiency and yin deficiency, internal heat, cough, asthma, phlegm and blood, asthenic heat, tiredness, thirst, dry mouth and throat. Saponins in American ginseng can effectively strengthen the central nervous system, achieve the effects of calming the mind, eliminating fatigue and enhancing memory, and can be applied to insomnia, irritability, memory decline and senile dementia.

Required ingredients: black-bone chicken, lean meat, American ginseng, red dates and salt.

Step 1: Prepare the required ingredients, wash the red dates and remove the core, soak the American ginseng and cut it into pieces, wash the lean meat and cut it into small pieces. Wash the black-bone chicken and cut it into large pieces. Put it in a pot of boiling water, boil it over high fire, and force out dirty blood.

Step 2: Take it out, rinse the floating foam with clear water, and drain the water for later use. Pour a proper amount of water into the soup pot, add all the materials, plug in the power supply, and then turn to medium-low heat for cooking 1.5 hours.

Step 3: When drinking, add appropriate amount of salt according to personal taste.

2. Chestnut black-bone chicken soup: In the past, when I was at home, my mother would cook a pot of chicken soup for my family with chestnuts and native chicken every year. This chestnut chicken soup is light, non-greasy, and a little sweet, and the chestnut powder is glutinous. It melts at the entrance, so I especially like to drink this soup, and I often miss the taste made by my mother. Now that I am far from home, it is difficult to eat the food cooked by my mother's novice, so I may cook it myself.

Required ingredients: black-bone chicken, chestnut, jujube and salt.

Step 1: Prepare the required ingredients, clean the black-bone chicken, drain the water and chop it into pieces (it is easy to spill blood everywhere when chopping without draining the water).

Step 2: add a proper amount of water to the casserole (the amount of water is recommended to be less than 5cm~ 10cm of chicken), add chopped black-bone chicken after the water is boiled, remove the floating foam on the surface after boiling, and then cover it and simmer slowly.

Step 3: put fresh chestnuts in a bowl, add about 2g of salt and appropriate amount of boiling water to soak for 3-5min, and cut a small mouth of the soaked chestnuts with scissors, so that the shells and skins can be easily removed.

Step 4: After stewing for about half an hour, open the casserole lid, add the shelled and peeled chestnuts, cover the lid and continue stewing slowly.

Step 5: After stewing for another half an hour, open the casserole cover, add the washed jujube and proper amount of salt, cover the casserole cover again and continue to simmer slowly 15 minutes or so.