How to make chicken soup, so that children and husband every day noisy eat it?

Flexible and tender bamboo fungus with children's chicken simmered soup, tea soup color is fresh, taste is very colorful and easy to digest, just enough to meet the requirements of young children, both simple and nutrient composition.

Children's chicken meat is tender, protein content is colorful, less knot hooves, hot pot in a one-time addition of a certain amount of cold water, put in the whole chicken, go to the red boil open eat up is not easy to stuff teeth. Use bamboo fungus with boy chicken soup, tea soup color is fresh.

The taste is very colorful and easy to digest, just enough to meet the requirements of young children, both simple and nutrient composition. Drinking it often can strengthen the body. Children's chicken processed, washed, remove the claws. Place the onion knots. Ginger slices stuffed into the chicken's stomach Bamboo Fungus Child Chicken Soup Preparation Materials: 1 child chicken (about 500 grams), 5 dried bamboo fungus, 3 jujubes, 5 grams of ginger, 10 grams of green onion, 1/2 teaspoon of salt, a small amount of chicken essence, 1 cilantro Preparation:

Step 1

Bamboo fungus soak and immerse in salted water for thirty minutes, cut off the cap of the fungus at the closed end, cover and cook for 2 bells. Add salt, chicken essence seasoning, hot pot in a one-time addition of a certain amount of cold water, put in the whole chicken, go red boiled open sheng out, sprinkle chopped parsley can be washed. Each bamboo fungus cut into 2 sections reserved. Wash the green onion and ginger, green onion tie knot, ginger cut into slices. Wash cilantro, chopped.

Step 2

Children's chicken processed, washed, remove the claws. Stuff the green onion knot and ginger slices into the chicken belly. Add a certain amount of cold water at once in the hot pot, put in the whole chicken, go red to boil. When the water boils the pot will slowly float up a lot of floating foam, use a small spoon to skim off the floating foam.

Step 3

Add bamboo fungus and jujube to the pot, turn the fire, cover and cook for 2 hours. Soak the bamboo fungus in salted water for thirty minutes, cut off the cap on the closed end, cover and cook for 2 bells. Add salt and chicken seasoning, add salt and chicken seasoning, serve, sprinkle chopped cilantro on it. Tips: 1. bamboo fungus mushroom cover must be removed neatly, or there will be odor. 2. this soup can also be steamed, made of mind chicken soup aroma more mellow.