Materials: 1 tbsp cooking wine, 1 tsp salt, 0.5 tsp monosodium glutamate (MSG), 300 grams of chicken thighs, 30 grams of mushrooms, 10 grams of jujubes, 1 small piece of ginger.

Practice:

1, the ground chicken thighs washed and chopped small pieces, boiled after fishing; mushrooms softened, remove the tip, soften the red dates, ginger washed and patted loose.

2, all the materials into the casserole, pour wine, and then add the right amount of water, boil with a small fire stew 1 hour.

3, and finally put fine salt, monosodium glutamate seasoning, mix well and then can be.

Shredded radish chicken soup

Materials: 1 white radish, chicken broth, a little salt, a little pepper, green onion rolls moderate.

Practice:

1, prepare the required materials.

2, peel and wash the radish and cut into julienne.

3, add water to the pot to boil, put the shredded radish blanch for a while.

4, and then fished out and drained.

5, chicken soup poured into the pot to boil.

6, add blanched shredded radish.

7, cook until the shredded radish becomes soft, then add appropriate amount of salt.

8, then add a little pepper.

9, finally mix and sprinkle with green onion rolls can be out of the pot.

Chicken soup with bean curd bamboo

Materials: 100g of bean curd bamboo, oil, salt, chicken broth, chicken, pepper, garlic moss.

Practice:

1, prepare chicken soup.

2, soak the bean curd bamboo through in advance.

3, cut the bamboo rotting bamboo diagonally into large pieces.

4, chicken broth and appropriate amount of chicken meat into a small casserole.

5: Add pepper.

6: Bring to a boil and add the rotisserie bamboo.

7, put moderate salt.

8, then put the diced minced garlic cloves into the casserole and turn off the heat.