When breast-feeding, eating chicken soup regularly can not only increase maternal milk, but also be a good product for maternal nourishing the body. However, because the baby needs to eat breast milk, try to avoid adding seasonings when cooking chicken soup to keep the original flavor of chicken soup. Then, here is the next way to cook chicken soup during lactation.

Ingredients: a fresh hen, white radish, mushrooms, onions, ginger, garlic, etc.

Practice: First, choose fresh hens. Fresh hens can ensure fresh and tender meat and rich nutrition. The taste and nutrition of frozen chicken in supermarket are not as good as that of fresh chicken. Remove the hen's ass and clean up the whole chicken's internal organs and chicken feathers. Wash the white radish, cut into pieces, blanch it with boiling water, and take it out for later use. Remove the roots of mushrooms and wash them for later use. Slice onion, slice ginger and pat garlic.

Secondly, prepare a rice cooker, add water to the pot, bring it to a boil, put the whole chicken into the pot, add proper amount of refined salt and cooking wine, and start to stew on low heat. In the process of boiling, pour out all the blood foam and foam on the soup with a spoon for three or five times in a row. Generally, when the chicken is poured out three or five times, the nutrition of the chicken will gradually blend into the soup.

Finally, set the time and temperature of the rice cooker, usually with a small fire for 30 minutes. After 30 minutes, put the prepared white radish and mushrooms into the pot to taste and add salt. If you eat it during lactation, try to be light, cover it and adjust the time to 20 minutes to continue stewing. Time is up, so get ready to cook.