How to make a good pot of chicken soup

Astragalus codonopsis, angelica stewed chicken soup with ingredients: half an old hen (or black chicken); Codonopsis 25g; Astragalus 25g; wolfberry 9g; Angelica sinensis 10g; 10 red dates; 5 slices of ginger chicken chopped into small pieces, washed clean, drained Codonopsis and astragalus to wash, soaked for an hour or two, then washed and set aside the casserole to add water, water should be added at one time. After the chicken is boiled in cold water, skim off the foam and put in ginger slices, angelica, codonopsis, astragalus, wolfberry and red dates in turn, turn to low heat and simmer for 2---3 hours to make the seabed coconut chicken soup; dates; wolfberry grains; one yellow chicken; Polygonatum japonatum; Lily; dried white fungus pear; Ginger slices before I bought a soup in Guangdong in a certain treasure**, and found it very delicious, and then I remembered the ratio and prepared the materials by myself, which is cheaper, in fact, it is not difficult, and it is a very common ingredient. Soak the coconut on the seabed, white fungus, polygonatum japonica, lily and dried pear in cold water for 30 minutes.

Rinse the three yellow chickens several times and then put cold water into the pot, add cooking wine, ginger slices, boil and remove, rinse them repeatedly, remove the ginger slices and throw them away together with wolfberries, dates, and soaked ingredients into the pot, add fresh ginger slices, 3 to 4 slices. Add boiling water, simmer for 2 hours. This is my first recipe, it's worth trying, and I wish you all good health and happiness every day!

chicken soup wonton (with chicken soup method) with hens; Scallions; Ginger; Sugar; Salt; Egg; Coriander; shredded mustard; Nori; pepper; Sesame oil method chicken chop pieces (eat at home for the convenience of stewing do not stew the whole one), pot under cold water, open the lid, and continue to cook for 5 minutes after the water is boiled. Remove the chicken pieces and rinse with warm water. Put green onion knots and ginger slices in a casserole and boil water, add chicken pieces after the water boils, and put a teaspoon of sugar (the stewed chicken soup is more delicious).

Bring to a boil over high heat and simmer until the chicken is crispy. The wontons were wrapped and frozen in the refrigerator before, so I won't go into details. Boil water in a small pot and add wontons when the water boils.

At this time, the base material begins. Spread out a thin egg skin, shred and chop the mustard into shreds. Finely chop the coriander, bring the chicken broth to a boil, put all the ingredients in a large bowl, put an appropriate amount of salt, pepper, and a drop of sesame oil.

I don't have seaweed in my house), and I use chicken broth to make it open. The wontons are cooked and fished in, OK! Matsutake abalone chicken soup with 8 live abalones 10 pieces; one or a half native chickens; 3 fresh matsutake mushrooms; 5 red dates and wolfberries; Ginger, shallots, and salt are used in an appropriate amount of chicken flying water, take out the warm water, wash and drain the water for later use, and let the seller remove the internal organs of the live abalone and then brush it for later use.

Boil another pot of boiling water, add chicken, red dates, and ginger to a boil over high heat, turn to low heat and simmer for about 1 hour. When the chicken broth is ready, add the matsutake slices and wolfberries and simmer for 10 minutes, then add the abalone and simmer for 5 minutes. Add the green onion knots and add the salt.

Naturally mellow and nutritious!

The practice of black chicken soup Black chicken is a good product for both medicine and food. It is flat, sweet, non-toxic, nourishes the liver and kidneys, nourishes qi and blood, nourishes yin and clears heat, regulates menstruation and activates blood, stops collapse and treats cardiovascular pain. At the same time, black chicken is also an excellent cooking ingredient, the meat is delicate, the taste is delicious, and it can cook a variety of dishes with excellent, fragrant and different flavors.

1. Black Chicken and White Phoenix Soup Ingredients: Black Chicken (Slaughtered Clean) Accessories: Goji Berry Seasoning:

Green onion, ginger, chicken essence, salt, vinegar Method: Put the black chicken into the pressure cooker, add green onions, ginger, salt, wolfberry, chicken essence, vinegar appropriate amount of water, adjust the pressure cooker to the chicken file, hold the pressure for 15 minutes, sprinkle a little coriander after the pot is ready to eat. Features:

Delicious, nutritious. Black chicken is nutritious and suitable for all ages. It has high medicinal value.

2. Black chicken gastrodia soup Ingredients: black chicken (slaughtered clean) Accessories: Gastrodia seasoning:

Ginger and salt Features: Black chicken gastrodia soup is very nutritious and is a folk nourishing "secret recipe". Gastrodia, dizziness, stroke hemiplegia, nourishing, and healing, the best of both worlds.

3. Colorful black chicken shreds Ingredients: 200 grams of black chicken breast, one green pepper, one carrot, one white radish, and one egg. Method:

1. Shred the chicken (cut along the grain), and shred the green pepper and red and white radish respectively. 2. Add refined salt, eggs, cooking wine, and wet starch to the shredded chicken, and slip it into the oil pan. 3. Put the wok on the heat, drizzle a little oil, add shredded ginger and stir-fry slightly, fry shredded green pepper and shredded radish, add salt, monosodium glutamate, put a small amount of water, thicken, add bright oil, pour in shredded chicken and turn the spoon.

Fourth, three sets of poultry raw materials for supplements; One black chicken, one pigeon, one quail, a little wolfberry, and six slices of fragrant ru. Method: 1. Black chicken, pigeon, quail are slaughtered and washed, add ginger slices, cooking wine, and whole ginger to marinate for a while, and then stuff the quail from the opening of the pigeon into the pigeon's body, and then stuff the pigeon into the body of the black chicken from the opening of the chicken.

2. Take a stew pot, put the black chicken in, pour water, ginger slices, green onion knots, wolfberry, fragrant ru, refined salt, monosodium glutamate, sugar, pour a little oil, steam for two hours on the basket and take it out, pick out the ginger slices and green onion knots, and adjust the taste. 5. Five-flavor black chicken blood tonic soup Ingredients: a black chicken, 15 grams of angelica, rehman, white spoon, zhimu, and digu skin, and an appropriate amount of green onion, ginger, salt, and monosodium glutamate.

Method: 1 Wash the black chicken, wash and slice the five-flavor herbs, and wrap it in a single layer of gauze for later use. 2 Stuff the medicine into the belly of the chicken, tie it tightly, put it in a pot, add 1500 ml of water, and steam it for 2 hours.

Remove the medicine, add condiments, and re-steam for 10 minutes.

1. Ingredients: 4 yellow croaker maw, half a chicken, 3 slices of ginger, red dates, longan, and wolfberry.

2. Practice steps.

1) Wash the fish maw and dry it.

2) Enlarge half a bowl of oil in the pot, put the fish maw into the pot, turn on low heat to keep the oil warm and soak the fish maw.

3) Wait for the fish maw to bulge to about twice the size, and the color becomes slightly yellow.

4) Push the fried fish maw to the edge of the pan to control the dry oil.

5) The oily fish maw is completely bulging, and the section is spongy after breaking.

6) Rinse the fried fish maw with water, add water and ginger slices to the basin and soak for 12 hours.

7) The soaked fish maw will increase about twice as much as before, change the water and wash it 1-2 times, drain the water and then cook.

8) Chop the chicken into small pieces and cut off some of the chicken fat and skin.

9) Longan, red dates pitted (with the core is more dry and hot) for later use.

10) Blanch the chicken pieces and remove the blood and set aside.

11) Cut the soaked fish maw into small pieces for later use.

12) Put water and ginger slices in a pot, add longan, red dates, wolfberries and bring to a boil, add chicken pieces and a tablespoon of rice wine. After boiling for 10 minutes, turn to low heat and cook for an hour.

The exquisiteness of making chicken soup:

1. The pot should be straight, not cooked in a stir-fry pot.

2. After the fire boils, simmer over low heat, don't boil the pot to see, add ingredients once to the top, and do not add water in the middle.

3. It is best to remove the chicken skin before stewing, so that it will not be too greasy, and you can also add some oil-absorbing things such as winter melon and mushrooms to stew together.

4. You can add ginseng to adjust freshness, wolfberry to increase color, and red dates to nourish and benefit.

How do you remove oil from cooked chicken broth?

1. After the chicken is washed, it is directly put into the pot to stew, and the blood runs into the soup, but the chicken soup is black and fishy.

2. After blanching, stew again, although there is no fishy smell, but the meat becomes more chai, indicating that the blanching time is too long, but the blanching time is short, the blood water cannot be removed, and it is not delicious.

Therefore, direct stewing or blanching stew is not the right way, today I will share with you the experience of stewing chicken soup, the chef of the restaurant said, want the chicken soup to be golden and delicious, delicious and not fishy, there are 2 key steps can not be less, below I will share the specific method of stewing chicken soup with you, let's see which 2 steps are it.

Stewed chicken soup with shiitake mushrooms] Wheel reputation.

Prepare fresh three-yellow chicken, dried shiitake mushrooms, red dates, wolfberries, green onions, ginger, cooking wine, and salt.

1. Buy a three-yellow chicken, preferably a live chicken, the texture and taste of frozen chicken will be much worse. After slaughtering, rinse the three yellow chickens, chop them into small pieces with a knife, and soak them in clean water for 1 hour.

Soaking the chicken is the crucial first step. The fishy smell of chicken is mainly in the blood water, soaking it in water can make the blood water precipitate quickly, so that the fishy smell can be reduced, and the color of the chicken soup will be brighter.

2. Change the water once in half an hour, take out the chicken after the chicken is soaked white, rinse it with water, put it in a pot under cold water, add green onions, ginger slices, cooking wine, and blanch over high heat. Qingyuan uses a spoon to skim off the boiled foam, which is the residual blood water, blanch the water, remove it and rinse it with hot water, and drain the water.

3. Pour an appropriate amount of oil into the wok, pour in the chicken pieces when it is hot, turn on low heat and stir-fry, and fry the fat under the chicken skin, so that the chicken soup will be more fragrant and more golden in color. When the color of the chicken skin is browned, it will be fine.

Sautéing the chicken is a crucial second step that makes the chicken more fragrant and non-greasy, making it especially delicious.

4. Add green onions, ginger slices, cooking wine and stir-fry to remove the smell, pour in enough boiling water, turn to low heat after boiling over high heat, and continue to simmer for 1 hour. Wash the dried shiitake mushrooms, soak them in water in advance, and pour them into a pot to stew with the chicken.

5. Soak wolfberries and red dates in warm water for 10 minutes, add them to the chicken soup after one hour, add an appropriate amount of salt, and continue to simmer for 10 minutes, and the fragrant and delicious chicken soup will be stewed.

Tips for stewing chicken soup].

In addition to blanching the stewed chicken soup, there are also 2 very important steps, that is, soaking and stir-frying.

After soaking in the bloody water, the fishy smell of the chicken is reduced, which can shorten the blanching time, and the meat will be very tender and will not get old.

After stir-frying the fat, the chicken does not taste greasy, and in the process of stewing, the fat emulsifies to make the chicken soup more fragrant, and there is a golden oil layer on the surface, which is very appetizing to look at.

The taste of the chicken is delicious, it doesn't need too many seasonings to season, just add a little salt, don't add MSG and chicken essence, it's just a superfluous move, it will destroy the original taste of the chicken soup.

Red dates, goji berries and chicken are good pairings, and the nourishing effect is very good, but they are not suitable for long-term stewing, and must be added before cooking, otherwise the nutrients will be lost.

Step 1: Buy the chicken at home, cut it into small pieces, clean it, put it in a basin, add an appropriate amount of salt, stir well, and marinate for more than 6 hours, so that the blood and water in the Sanming chicken can be soaked out.

Step 2: Add an appropriate amount of water to the pot, put the chicken pieces in cold water, add green onions, ginger slices, cooking wine, boil over high heat, and skim off the foam.

Step 3: After the water is boiled, cook for one minute, then scoop the chicken into a basin with warm water, clean the remaining foam on the surface of the chicken nuggets, and then drain the water for later use.

Step 4: Add water to the pot and boil, add the chicken pieces, put in the green onions, ginger slices, bay leaves, cinnamon, boil over high heat, turn to medium-low heat, and simmer for an hour and a half. Dig back.

Step 5: Simmer until the chicken is cooked, add an appropriate amount of salt to taste, and simmer for another 20 minutes to make the chicken flavorful.

When you start simmering chicken broth, heat the water before adding the chicken pieces. 2.Remember to add salt to the chicken after it has been cooked.

In this way, the meat is tender and deboned.

To boil chicken soup, you need to put ginger slices, cooking wine, or some wolfberries appropriately, which is more nutritious and delicious.

Chicken soup is rich in a variety of nutrients, such as fats, amino acids, vitamins, calcium, phosphorus, etc. Chicken soup is delicious and rich in protein, which is conducive to being absorbed and utilized by the body, helping to enhance physical fitness and immunity, so most people can drink it appropriately. Chicken soup is relatively greasy, try not to drink too much at one time, so as not to increase the burden on the stomach and intestines, and it is easy to produce adverse symptoms such as abdominal pain or abdominal brightness and diarrhea.

The daily diet can appropriately refer to adding some green vegetables and fruits, such as fire dragon fruit, bananas, apples, pears, etc., which can promote intestinal peristalsis and digestion and prevent constipation.

1. To make delicious chicken soup, then the steps must be mastered, first add an appropriate amount of water to the pot, put the chopped chicken pieces in, the water should not pass the chicken, and immediately remove the chicken and wash it after boiling over high heat (it must be pot under cold water, so that there will be no nasty blood stains on the soup noodles after stewing).

2. Put the cleaned chicken into the pressure cooker, add thick ginger slices, 2 shallots, add a tablespoon of cooking wine (it is best to use Shaoxing rice wine), put in the cleaned wolfberry, Codonopsis, angelica (put less, a small slice can be), red dates, more soup will have a sour taste), 3 longan meat, if you are afraid of fire, you can remove angelica, add 5 grams of jade bamboo, rice, add a little salt (to make the chicken flavor), add water about an inch past the chicken, cover the pot lid and valve, and put it on the stove to boil over high heat.

3. After the pressure cooker sprays steam, change the pressure to medium heat for 5 minutes, and then change the pressure to low heat for 10 minutes (to keep the soup clear and not turbid), turn off the heat and wait for the pressure of the pressure cooker to decrease.

4. After opening the lid of the pot, pick out the ginger and shallots, and add an appropriate amount of salt and chicken essence to taste (according to personal preference).

5. If it is stewed in an ordinary soup pot, add more water, and do not add water halfway, otherwise the soup will not be mellow; Simmer on high heat for 10 minutes, then simmer on low heat for 1 hour (tender chicken, if stewed old hens, the time should be doubled), and season to taste.

6. You can also use a ceramic container with a lid to stew in water (this stewing method has the most mellow taste and is a commonly used stewing method in Cantonese cuisine), put the lid of the container with good ingredients into the steamer, and seal it on the container with wet water on gauze paper if possible (to adjust the taste first), and steam it for about 2 hours on high heat.

7. If you use a steam pot to stew, you don't need to put water, and it is condensed into soup by steam, the taste is very fragrant and mellow, and the stewing method is similar to that of stewing over water.

8. No matter which method you choose to stew chicken soup, in order to avoid being too greasy, then the best thing to do is to remove the chicken fat and then stew it.

Efficacy: Without chicken soup, it can nourish health, beathe and nourish the skin, especially suitable for people with weak physique, in order to achieve the effect of strengthening the body.