1. Polygonum multiflorum stewed chicken soup: Ingredients: 1. 500 grams of broiler chicken, 30 grams of Polygonum multiflorum; 2. Refined salt, monosodium glutamate, cooking wine, oyster sauce, sesame oil, pepper, onion, and ginger. Method: 1. Wash the bare chicken, chop it into walnut-sized pieces with a knife, blanch it in a pot of boiling water, take it out and wash it. Peel and wash the onions and ginger respectively, and pat them loosely with a knife. Put the Polygonum multiflorum into a bowl, add boiling water and blanch it, take it out. 2. Put the chicken pieces, green onions, ginger and Polygonum multiflorum into a large soup bowl. 3. Wash the pot, add 1 soup bowl of water to boil, add an appropriate amount of refined salt, 1 spoon of cooking wine, 1 spoon of oyster sauce, a little pepper, and sesame oil, mix well, pour it into the bowl with the chicken nuggets, and steam the chicken nuggets for about 20 seconds. Take it out for 10 minutes until cooked, add a little MSG and mix well. If you add salt to the stewed chicken first, it will directly affect the taste, characteristics and preservation of nutrients of the chicken and chicken soup. This is because if you add salt first when stewing, so that the chicken is soaked in salt water and salty soup, the chicken tissue will obviously shrink and become tight, which will affect the dissolution of nutrients into the soup, hinder the concentration and quality of the soup, and make the stewed chicken It becomes hard and stale, and the soup has no flavor. Therefore, the correct way to add salt when stewing chicken is to cool the stewed chicken soup to 80 to 90 degrees Celsius and then add an appropriate amount of salt, so that the chicken soup and meat taste best. 2. Crock pot chicken soup: Ingredients: Tujia chicken (domestic chicken that grows wild in plain rural areas). No artificial feed feeding, not artificial feed feeding chickens. Choose this year's new chicken. According to the normal growth pattern, the maximum weight is about one pound before and after the Mid-Autumn Festival. The next year, the oil and gas will be too heavy, and although the meat is still beautiful, it will boil over and get stuck in the teeth. Earthen jar: The kind of rough porcelain jar that resembles a drunkard’s wine bottle, with a rough appearance and a glaze inside. For example, the earthen jar in my house has been in use for more than ten years and has a few hoops on the outside. There are cracks. The longer the can is used, the more beautiful the chicken soup will be. Millet: Fresh millet, peeled, washed and drained. Preparation: Fill the earthen pot with water, about 1/2, add chicken, and millet (optional) to the cold water. Authentic earthen pot chicken soup does not require any condiments. Put it in a wood-burning stove, surround the earthen pot with residual fire, and simmer slowly. It's not an open fire, but a dark fire like charcoal. As the aroma becomes stronger and stronger, it will be cooked in about 90-120 minutes. You can add some ginger, and if you like the taste, you can add some salt; however, if it is authentic Hubei Tujia chicken, there is no need to add any seasonings, including salt. 3. Coconut chicken soup: Ingredients: 1 chicken, 1 coconut, quarter peel, appropriate amount of salt. Method: 1. Wash the coconut meat and cut into small pieces. 2. Kill the chicken, remove the internal organs and wash it Cut into large pieces and drain the water. 3. Soak the peel in hot water for a while, scrape off the pulp and wash it clean. 4. Bring an appropriate amount of water to a boil, add the chicken, coconut meat and peel and bring to a boil, then reduce to slow heat. Simmer it for three hours, add salt to taste and drink it. Effect: Coconut chicken soup is delicious, sweet and good for the stomach. 4. Ingredients for mushroom chicken soup: half a native chicken, eight slices of northern mushrooms, ten red dates and two slices of ginger . Seasoning: one tablespoon of wine, one teaspoon of salt. Method: 1. Wash the chicken, cut into large pieces, blanch it, rinse and put it into a stew pot. 2. Soak the red dates for ten minutes and add the northern mushrooms. When soft, remove the stems, put them into a stew pot together with the ginger slices, pour a tablespoon of wine, 3. Add boiling water to cover all the ingredients, steam them in an electric pot or steamer for 40 minutes, then season with oil and salt. Important tips: Northern mushrooms are also a type of shiitake mushrooms. The stems of the mushrooms are thicker, resistant to cooking, and have a strong aroma. They are plump and elastic and are more delicious than thin slices of shiitake mushrooms. You can also use chicken legs to steam them. At least half a native chicken is more suitable for Taiwanese soup. Broiler chicken is tasteless. Not suitable for long-term cooking. 5. Black-bone chicken soup: Method 1. Ingredients: One black-bone chicken, a few slices of ginseng, a few red dates, a piece of ginger, and an appropriate amount of salt; Preparation: Wash the ingredients and throw them into the pot together, 1 and a half hour or 2 hours. (If the chicken has little oil, you have to add an appropriate amount of oil) Method 2, raw materials: one black-bone chicken, add angelica, astragalus, black beans, wolfberry, rehmannia glutinosa (soaked to remove sand), red dates, Huaisheng; preparation: 3 pieces in slow cooker When I was young, I had to eat all the soup even to the dregs. Efficacy: This soup regulates menstruation (treats dysmenorrhea) and nourishes the skin. If you eat it once a month, you will look 5 years younger in 10 years. 6. Steam pot chicken soup: Ingredients: half a native chicken, four ounces of ham, and one fresh bamboo shoot. Five slices of winter mushrooms. Seasoning: 1 tablespoon wine, 1/4 teaspoon salt, a little pepper. Method: 1. Wash the chicken, cut into pieces, scald to remove the blood, rinse and put into the steamer.

2. Remove the stems of the mushrooms, cut them into two pieces, add a tablespoon of wine, add boiling water to cover all the ingredients, then put it into a steamer or electric pot and steam for fifty minutes. 3. After taking it out, add other seasonings, mix thoroughly and serve. Important reminder: A steam pot is a clay container produced in Yunnan. There is a steam column in the middle. The food stewed in this container has the refreshing soup of a stew pot, and it also has the characteristics of a boiling pot to make food elastic. It can be used when it is not available. Use a saucepan instead. This soup must be steamed over water to prevent the water in the steamer from passing through the steam column and entering the stew pot, contaminating the soup.