How to Stew Chicken

Chicken soup has always been considered a good tonic food. Chicken soup is nutritious and delicious. Drinking some chicken soup regularly has a good effect on enhancing body resistance, promoting physical development and beautifying the skin. It is especially ideal for people with weak bodies, women after childbirth and those recovering from long-term illness. Now scientific evidence shows that rooster soup is more helpful for postpartum women.

Codonopsis and Astragalus Chicken Soup:

Wash the chicken, chop it into pieces, blanch it, remove it, rinse it and drain it. Soak Codonopsis pilosula and Astragalus membranaceus in water for 3-5 minutes, remove it, rinse it and drain it. Put all the ingredients into the inner pot of the electric pressure cooker and add 1.5 liters of water. Press the soup setting. Add appropriate amount of salt to season before eating.

Mushroom Chicken Soup:

Wash the local chicken, chop it into small pieces, blanch it and then take it out; remove the stems of the mushrooms and soak them until soft, wash the red dates, wash the ginger and slice it; put all the ingredients into a casserole, pour in cooking wine, add appropriate amount of water, bring to a boil and simmer on low heat for 1 hour; finally, add salt and MSG to taste.

Red Dates and Yam Chicken Soup:

Wash the chicken, chop it into small pieces, blanch it and take it out; wash the red dates, put the chicken, yam and red dates in a purple clay rice cooker and cook for 6 hours, finally add salt and MSG to season.

Guiqi Chicken Soup:

First wash and blanch the chicken, then add water to another pot, put the chicken into the water and bring to a boil over high heat. Then add the astragalus and stew it with the chicken for 1 hour. Then add the angelica and cook for about 5 minutes. Add a little salt and MSG to season.

Ginkgo Chicken Soup:

Wash the chicken, cut into pieces and set aside. Soak the ginkgo nuts in water until soft and set aside. Add appropriate amount of water to angelica, astragalus and wolfberry and bring to a boil. Simmer over low heat for half an hour, remove the residue and take the juice. Put the chopped chicken into the stew pot, pour in the medicinal juice, add ginkgo nuts and ginger, bring to a boil over high heat then simmer over low heat for 3 hours, add salt to taste.

Crock Pot Chicken Soup:

Cut the chicken into cubes, put it into a pot of cold water, add some ginger slices, a few peppercorns, and one or two dried red peppers, wait until it boils, remove the charcoal fire, leave it on a low heat, and simmer it gently on the charcoal stove. Add salt before eating.

Fungus Chicken Soup:

Chop the chicken into small pieces and clean it. Soak dried black fungus for half an hour. Then wash it, remove the stems and cut into small pieces. Pour cold water into the pot, add chicken pieces, peppercorns, ginger slices, scallion segments, and cooking wine. Bring to a boil over high heat, skim off the foam, then turn to low heat and fry the chicken until it is 80% cooked, then pour in the washed black fungus. Add salt and simmer for 10 minutes before serving.

Double Bean Chicken Soup:

Wash the beans and soak them for 12 hours. Cut the chicken into pieces, wash and blanch them, wash them, put the beans and chicken in a casserole and stew them until the beans are soft, then add salt to taste.

Black chicken soup:

Boil the black-bone chicken in boiling water for 2-3 minutes, take out and wash with cold water to remove blood and oil, chop into pieces and set aside. Wash the grass jelly and soak the lotus seeds in water until soft and set aside. Pour water into the pot and bring to a boil. Add the dried grass jelly and simmer over low heat for 2 to 3 hours. Take out the dried grass jelly and discard it. Add the black-bone chicken and lotus seeds into the grass jelly juice and simmer over low heat for 1 hour. Just add a little salt to taste.