The addition of different herbs to chicken soup has different nourishing effects. Adding ginger can nourish and strengthen the essence, alleviate colds, and improve human immunity; adding wolfberry can calm the yang qi, which can help the human body grow yang qi and resist the cold. You can also add some winter melon, mushrooms and other oil-absorbing foods, which can lower cholesterol.

Chicken soup has always been known as a nutritious and delicious, and if you want to make it better, it is recommended that you add mushrooms, ginseng and astragalus. Shiitake mushrooms contain a component called shiitake polysaccharide, which has the effect of improving immunity. Astragalus and Radix et Rhizoma Ginseng, two well-known Chinese medicines for tonicity, also have polysaccharides as their active ingredients called astragalus polysaccharide and radix et rhizoma ginseng polysaccharide, which are known to have a boosting effect on the immune function of the human body.

So Shiitake mushroom with Astragalus and Radix et Rhizoma Ginseng, which are three kinds of polysaccharides united together, together with the nourishing delicacy chicken stewed together, its effect of improving immunity is even better. Generally 1 hen, you can add 25 grams of ginseng, 50 grams of dried shiitake mushrooms, 15 grams of astragalus.

The best way to make chicken soup is to add barley. Job's tear is slightly cold, so it is not very suitable for porridge or eat alone, but with the warmth of chicken soup is a good choice, but also can play the role of strengthening the spleen and replenish the role of deficiency. Before stewing, put a few red dates into it, and then stew with Codonopsis, the flavor will be more gentle.

Drinking ginseng chicken soup in the fall and winter is a popular method of nourishing Chinese folklore. Ginseng strengthens the body's immune system and reduces the chances of catching a cold in the fall and winter. Lemon juice adds a distinctive flavor to the classic chicken soup recipe, as well as extra vitamin C intake.

Adding red chili peppers to chicken soup not only adds a fresh, spicy flavor, but also has health benefits. The capsaicin in chili peppers has antimicrobial properties that help relieve pain such as headaches and nasal congestion.

Stewing chicken soup, you can throw a few hawthorn into it, cooking out of the chicken easier to crispy, but also can play the role of digestion and digestion. Moreover, the organic acid in hawthorn can ensure that vitamin C is not destroyed even when it is heated, isn't it a win-win situation? However, hawthorn should not be taken at the same time with ginseng and other big tonic medicine, and should not be eaten too much.

Yam is a good lung nourishment, and chicken is a very nutritious poultry, put the two together to make soup, to care for our lungs, moistening effect is particularly good. You can also use yam to make chicken soup in the fall.

Teach you to make chicken soup more delicious

1, chicken chilled before making: if you buy back the chilled chicken, the chicken should first be put into the freezer in the refrigerator freezer for 3-4 hours to drain acid. Since the animal is freshly slaughtered, the body will release a variety of toxins, and the process of freezing is also the process of sterilization.

2, need to remove parts: some parts of the chicken body, directly affecting the taste and color of chicken soup, must be removed before cooking. Such as chicken claws on the toenails. Nails residual large number of bacteria, not conducive to the health of chicken soup. Also remove the internal organs of the chicken and the chicken butt.

3, soaked in rice water: first clean chicken in rice water for ten minutes, this will make the chicken more tender.

4, first blanch and then ice: beforehand to blanch the chicken, cold water in the pot, the water boils after the foam skimmed off, not only to remove the raw fishy flavor, the soup will also be much clearer. After blanching in cold water for a while, the purpose is to make the chicken more firm, in the process of soup meat will not be scattered, to avoid the production of residue.

5, cold water in the pot: so that the chicken with the water temperature slowly release the nutrition and flavor.

6, the second skimming: blanching chicken water poured out without, another pot of cold water, boiling after skimming the remaining foam, so that the chicken soup will be more clear. Then put in a sealed container, slow simmering, do not open the lid in order to avoid the aroma evaporation.

7, the last salt: turn off the fire 5 minutes before adding salt, too early to put salt will solidify the chicken protein, chicken is not easy to soft, the aroma is not easy to boil out.