Casserole chicken stew has different methods in different regions and different cuisines.

I will introduce to you a cooking method of nourishing Cordyceps Flower Chicken Soup.

Ingredients: One three-yellow chicken (about 750-900 grams).

Ingredients: 20 grams of Cordyceps flower, 15 grams of Codonopsis pilosula, 10 grams of astragalus, 10 grams of wolfberry, and 5 grams of ginger slices.

Seasoning: 50 grams of rice wine, appropriate amount of refined salt.

Specific steps:

1. Clean the three-yellow chicken and set aside.

2. Put the three-yellow chicken (whole, do not cut into pieces) into a cold water pot and blanch it. After the pot is boiled, skim off the foam and continue to blanch it for about two or three minutes, then take it out and rinse it with cold water. Clean and ready for use.

3. Put the processed three-yellow chicken into the casserole, add enough water to cover two fingers.

4. Add 15 grams of cordyceps flowers, 15 grams of Codonopsis pilosula, 10 grams of astragalus, 5 grams of ginger slices, and 50 grams of rice wine to the casserole, bring to a boil over high heat, simmer over medium-low heat for 55 minutes, and then put Add 10 grams of wolfberry and appropriate amount of refined salt, simmer for 5 minutes and serve.

Warm Tips:

1. High-quality Cordyceps flowers have a refreshing fragrance and a milky smell, while those of average quality may have other unpleasant smells. The amount of Cordyceps flowers can be adjusted according to personal preference. The flowers and chicken have enough umami flavor, so the chicken soup does not need seasonings such as MSG.

2. Rice wine is not needed, the main purpose is to remove the fishy smell of chicken.

3. The salt should be adjusted according to your own taste. You mainly drink chicken soup rather than eating chicken, so the salt should be added later. Of course, chicken can also be eaten. Cut it into pieces or shred it into thin shreds by hand and put it in a bowl. Serve together.