First, yam stewed chicken soup
Ingredients: a farm chicken, a yam, a medlar, a handful of onion and ginger, cooking wine and salt.
Production process:
1. After the chicken is slaughtered, clean the abdominal cavity, chop it into small pieces, wash the onion and ginger, slice the ginger, and beat the onion into onion knots.
2. Put the chicken pieces into the pot, add enough cold water and boil.
3. Remove floating foam. Add a tablespoon of cooking wine.
4. Add ginger slices and onion knots. After boiling, turn to low heat, cover and simmer for about 30 minutes. Because I use a cast iron pot, I spend less time stewing soup than an ordinary pot, so I spend more time stewing soup in a casserole or other pot.
5. Peel the yam and cut it into small pieces, put it in the pot, and continue to cover it for 10 minutes. Wash Lycium barbarum with clear water, open the lid and add it, continue to cover and stew for 10 minute, open the lid and add salt to taste.
Stewed chicken soup with Radix Astragali, Radix Codonopsis and Radix Angelicae Sinensis
Materials: Old hen (or black-bone chicken) and half codonopsis pilosula 15g Astragalus membranaceus 15g Angelica sinensis 10g Lycium barbarum 8g Jujube 10 ginger slices 5.
Production process:
1, cut the chicken into small pieces, wash and drain.
2. Wash Radix Codonopsis and Radix Astragali, soak for one or two hours, and then wash for later use.
3, add water to the casserole, the water should be added at one time. Put cold water into the chicken.
4. After boiling, skim off the foam.
5. Add ginger, angelica, codonopsis pilosula, astragalus, medlar and jujube in turn.
6. Turn to low heat and stew for 2-3 hours.
Third, red dates, chestnuts and corn chicken soup.
Ingredients: Sanhuang chicken, half corn, one red date, five chestnuts, five Chinese wolfberry, 15.
Seasoning: salt 2g, pepper water 1 tablespoon.
Production process:
1. Wash Sanhuang chicken, chop it into small pieces, add 1 tablespoon pepper, and soak it in water for about 10 minute.
2, flying water: put water in the pot to heat (do not boil), add chicken pieces, cook for about 7 ~ 8 minutes.
3. Take out the chicken pieces and rinse them with cold water.
4. Put cold water in the soup pot, add the chicken nuggets in step 3, add corn and red dates, cook for about 15 minutes on high fire, and then simmer for 30 minutes.
Add chestnuts after 5.30 minutes and cook for 15 minutes.
6. After 15 minutes, add the soaked medlar and salt, turn to high heat and cook for15 minutes, and a pot of fresh and sweet chicken soup is ready.
Fourth, authentic Thai coconut chicken soup.
Ingredients: citronella 1 Nanjiang 10g lime leaves 4-5 pieces of pepper 1-2 coconut milk 400ml chicken breast 300g fish sauce, sugar and lemon juice.
Production process:
1. Pour coconut milk and the same amount of water into the pot. This is the soup base.
2. Slice the ginger, shred the lime leaves, cut the head and tail of the citronella, pat it loose with the back of a knife, cut it into sections, and put it all in the pot 15-20 minutes. If the soup base becomes too thick, you can add a proper amount of water.
3. Add diced chicken (marinate in fish sauce for 2-3 hours in advance) and cook for 10- 15 minutes.
Turn off the fire, season with fish sauce, sugar and lemon juice, and eat while it is hot.
Five, almond chicken soup
Ingredients: chicken 1 chestnuts 100g red dates, 8 south almonds, 30g walnuts 15 ginger, 3 slices of salt.
manufacturing process
1, peeled chestnuts and almonds, peeled red dates, washed and soaked for 20 minutes; Wash the chicken and remove the viscera and tail.
2. First, put the chicken, red dates, almonds and ginger into the pot, add a proper amount of water, and after boiling with strong fire, change it to slow fire 1.5 hours.
3. Add chestnut and walnut 1 hour, and add appropriate amount of salt.
Six, Agrocybe aegerita corn chicken soup
Ingredients: fresh Agrocybe aegerita 100g tender corncob, half red dates, 6 ginger 1, a little salt.
Production process:
1. Chop the chicken into small pieces and put it in boiling water for later use. Slice ginger, cut tender corn into small pieces, wash Agrocybe aegerita and red dates.
2. Put the chicken, corn, red dates and ginger slices into the casserole together, add enough water, and cook the chicken without fire.
3. Turn to low heat and simmer for half an hour, then add Agrocybe aegerita, continue to simmer for 20 minutes, and then add salt to taste.
Jelly, insects, flowers and chicken soup
Materials: Hua Jiao 100g native chicken 750g cordyceps 50g dried yam slices 50g red dates10g ginger with proper amount of salt.
Production process:
1, the flower gum is soaked in water one night in advance. When in use, hot water is put into the pot, ginger slices and cooking wine are added, and then the flower gum is boiled to remove fishy smell; Cut the processed glue into large pieces for later use.
2. Soak Cordyceps sinensis, Chinese yam slices and red dates for later use.
3. Cut the washed chicken into pieces, put ginger slices and blanch in the pot.
4. Boil about 4000ml of boiling water in the pot, then put all the prepared materials and cook in soup mode for about two and a half hours.
5. Add salt to taste after cooking.