Angelica sinensis can be added to stew chicken soup. Angelica sinensis can replenish blood and promote blood circulation, improve heart function, and also has sedative, analgesic and anti-inflammatory effects. In addition, Angelica sinensis is an excellent anti-aging beauty agent, which can provide nutrition for human skin and hair, delay the appearance of skin wrinkles without aging, and make the face rosy, smooth and elastic, especially suitable for white-collar workers. Add Beiqi to the chicken soup. Beiqi has the effects of invigorating qi, consolidating exterior, diuresis and supporting toxin, and has certain curative effects on deficiency of qi, asthenia of middle qi, spontaneous sweating due to exterior deficiency, edema due to deficiency of qi, proteinuria due to chronic nephritis and diabetes. Chicken soup with Lycium barbarum, Lycium barbarum has the effects of tonifying kidney and essence, nourishing liver and improving eyesight, nourishing blood and calming nerves, promoting fluid production to quench thirst, moistening lung and relieving cough. Chicken soup with Korean ginseng, often drunk, has the functions of invigorating vitality, regulating middle qi, promoting fluid production and calming the nerves. Native chicken itself has the advantages of fresh and pleasant flavor, tender meat, rich nutrition and so on, and it does not contain hormones, which not only makes the soup mellow and delicious, but also makes it easier to absorb and digest, which is very conducive to relieving certain pressure and nourishing the body.

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(1) Wash the chicken in a boiling water pot. This process is called "flying water", which can not only remove blood, but also remove some fat to avoid being too fat, so that the soup is clear and not turbid, fresh and fragrant.

(2) It is appropriate to choose a casserole with delicate texture for soup. After the chicken flies into the water, put it in the casserole, add water and medicinal materials, boil it with strong fire, and then stew it with low fire for 2 hours. The longer you cook the soup, the better. The nutrients in the soup are mainly amino acids. If the heating time is too long, new substances will be produced, but the nutrition will be destroyed. Generally, chicken soup can take about 2-3 hours.

(3) After the soup is finished, salt should be added last, because salt can solidify protein and hinder the diffusion of umami ingredients in the process of soup making.

(4) Stewed chicken soup with old hen spice and pure chicken powder can effectively improve the quality of chicken products and enhance appetite. Ordinary people drink soup before meals, which can promote the secretion of gastric juice and help digestion and absorption, but people with superficial gastritis should drink it after meals to avoid aggravating symptoms.