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

How to do it:

1. chicken thighs cleaned and chopped into small pieces, boiled and then fished out; mushrooms softened, remove the tip, soften the jujubes, cleaned and patted the ginger loose;

2. All the materials into the casserole, pouring wine, and then add the right amount of water, boiled and stewed on low heat for 1 hour;

3. Finally, put the salt, monosodium glutamate seasoning, mixing can be.

Note: The soup is fresh, flavorful and nutritious. Before the soup is cooked, do not add refined salt, so that the chicken is more tender, soup more delicious.

2, the party ginseng astragalus stewed chicken soup

Have the spleen and stomach, tonic blood, improve human immunity, strong body, prolong life and so on.

Main ingredients: hen (woodchuck or green chicken) 1, 50 grams of ginseng, astragalus 50 grams, 10 grams of jujubes, ginger, wine, salt, monosodium glutamate

Practice:

1, will be under the hen pot of boiling water blanch blood, wash; will be red jujubes, wash, remove the kernel; will be the party of ginseng, astragalus, wash with clean water, cut into sections.

2, the chicken into the stew pot, add the right amount of water, put the ginseng, astragalus, jujubes, cooking wine, salt, monosodium glutamate, ginger, into the cage steaming until the chicken is cooked rotten flavor, take out that is complete.

3, rice cooker winter melon chicken soup

Materials: winter melon 1/4 piece, a piece of chicken thighs, a number of mushrooms, auxiliary ingredients: onion, ginger, garlic, pepper, anise, cinnamon, salt

Practice:

1, chicken cut the appropriate block, into the hot water in the boiling water to go to the blood, and then standby.

2, Shiitake mushrooms to the root, the surface with a knife cross convenient flavor.

3, winter melon cut slightly thicker slices.

4, green onion cut into sections, ginger slices, garlic dial well washed.

5, pepper anise and other spices into a coffee filter wrapped, or wrapped in gauze. This is easier to clean

6, rice cooker in the bottom of the pot of cold water with onion, ginger and garlic, chicken, melon, mushrooms, and spice packets. Press the cook button, after the end of cooking, season with salt, cover and simmer for ten minutes

4, chicken soup with ginseng and flowering gum

Make up for a poor memory. It's a good idea to take advantage of the cold weather. It's not possible to make up for it when it's hot. But I don't like to use fresh ginseng. I don't think it has much of a ginseng flavor. It's just that they gave me a big piece of fresh ginseng from the Northeast. It's been in the fridge for a long time. Dried ginseng is better.

Materials: 150 grams of flower glue, 150 grams of lean meat, 150 grams of fresh ginseng, 0.5 chicken, 1 handful of goji berries, ginger, salt

Methods:

1. Fish glue/fresh ginseng/lean meat (three taels)/half a chicken. A handful of wolfberry. Chicken head and feet first with ginger into three bowls of soup standby.

2. All the ingredients in the stew pot add chicken soup into the steamer. Starting from cold water and boil on high heat for five minutes and then turn off the heat and simmer for three hours. Season with salt.

5, qi and blood two complementary chicken soup

Materials: 1 old hen, 6 mushrooms, 6 dates, wolfberry 1, 1 bamboo, Angelica sinensis 6 tablets, 3 slices of astragalus, common small ginseng 3, cooked rhubarb 1, 6 slices of ginger, 1 tablespoon of cooking wine

practice:

1, the mushrooms soaked in warm water, cut off the root, soak after the water to sedimentation. After the soaking water precipitation, take the clean part of the spare

2, gently wash the herbs, Chinese herbs in the process of sunshine will be stained with dust and sand

3, put the hen into the pot, pour in enough water did not exceed the chicken, high heat boiling and then with a spoon sheng bleed froth poured out

4, the wine into the pot, and then into the cleaned herbs; the water boiled into the soaked mushrooms, and then pour the water before soaking mushrooms into the water. The water in which the mushrooms were soaked before was poured into the pot, covered with a lid and simmered for 2-3 hours over moderate heat, and then seasoned with a little salt before serving