2, it is best to use free-range chicken, remove the internal organs and chopped into pieces. If it is a feeder chicken, you need to use boiling water to scald the fishy flavor after chopping, and the scalded chicken is drained into the casserole.

3, chicken soup utensils casserole is the first choice, chicken meat tight bone hard not easy to cook, need to boil for a long time, the general casserole casserole about three bells on low heat. If you don't have a casserole, you can use a pressure cooker instead, and it will save a lot of time, but not as much as a casserole chicken soup.

4, take a piece of ginger, with a kitchen knife more pat a few times, pat broken can see the stem until, into the casserole with the right amount of water and chicken cooking.

5, chicken broth boil add appropriate amount of wine to fishy flavor, continue to simmer. You can also put cinnamon, star anise, dashi and other alternatives.

6, chicken cooked to cooked, to chicken boiled soft, rotten can easily pick off from the bone as appropriate, put the appropriate amount of table salt, chicken seasoning.

7, in addition to cooking chicken soup can also add red dates, mushrooms and other materials in the, more nutritious.