Winter is coming, how to use Chinese medicine stewed chicken to replenish the body

aEjiao stewed chicken.

Ingredients: a thin old chicken (if you are afraid of fat, you can tear off the skin), 200 grams of pig feet.

Seasoning: 1 slice of ginger, 1 tablespoon of Shao wine, 25 grams of ejiao (cut into small pieces), appropriate amount of salad oil, 4 cups of boiling water.

Method: 1. Put the chicken and pig feet into boiling water, heat for 3 minutes, take out and wash.

2. Put the chicken, pork feet, ginger and salad oil into the utensils, add four cups of boiling water or an appropriate amount, low heat for 40 minutes, take out the chicken and lean meat (if you want to eat the soup residue, you do not need to take it out), stew and dissolve the ejiao, about 20 minutes on low heat, put refined salt when eating, and stir the ejiao with a spoon. This one is a blood tonic.

b Angelica astragalus black chicken soup.

Ingredients: 250 grams of black chicken, 15 grams of angelica, 20 grams of astragalus.

Method: Wash the black chicken, cut it into pieces, wash the angelica and astragalus, put it in a clay pot together, add an appropriate amount of water, and cook it over a simmer. Serve to taste. [Gourmet China].

Efficacy: Qi and blood are supplemented, and the kidney is strengthened and the essence is regulated. It is suitable for menstrual diseases, lack of qi and blood, kidney deficiency, inaccurate menstruation, light menstrual flow, fatigue and shortness of breath, dreaming insomnia, dizziness and backache, paleness, etc.

How to stew chicken broth.

First of all, add an appropriate amount of water to the pot, put the chopped chicken pieces in, the water should be submerged with the chicken, and the chicken should be taken out and washed immediately after boiling over high heat (it must be potted 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 of chicken, cover the pot lid and valve, and put it on the stove to boil over high heat;

3. After the pressure cooker is sprayed, change the medium heat pressure for 5 minutes, and then change the low heat pressure 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, add an appropriate amount of salt and chicken essence to taste (according to personal preference), a pot of fragrant chicken soup is ready, drink it!

5. If you use an ordinary soup pot to stew, 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 if possible, you can use gauze paper to wet water and seal it on the container (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 rely on steam to condense into soup, the taste is very fragrant and mellow, and the stewing method is similar to that of stewing across water;

8. No matter what kind of stewing method is used, it is best to remove the chicken fat before simmering so as not to be too greasy.

I don't know much about that. At home, I put some goji berries or ginseng in the chicken stew. However, it is also good to nourish the body and boil some bone broth.

1.Wash the whole chicken, red dates, wolfberries, codonopsis, etc.;

2.Add an appropriate amount of water to the pot, put in the chicken pieces, cover the chicken, bring to a boil over high heat, remove the chicken and wash it.

3.Add ginger slices, shallots, cooking wine, wolfberry, codonopsis, angelica to the stew pot, add water to cover the chicken by about an inch, cover the stew pot, bring to a boil, and simmer for 2-3 hours;

4.When eating, add salt and monosodium glutamate according to personal taste.

Stew a pot of chicken soup at home on a cold day, which is both nourishing and delicious, and sweet. This is one of my favorite chicken soups, and it's also very easy to make, especially for young people (lazy people) hahaha Let's make it!

Materials. Chicken 400 grams.

Angelica half.

Codonopsis 4 roots.

2 sand cucumbers.

Astragalus 2 roots.

10 red dates.

Goji berries 20 capsules.

The steps to make the chicken soup stewed with super simple tonic medicine.

Step 1 I made the amount of one or two people, the chicken is almost so much, about a dozen lumps, because my mother processed it before, slaughtered into pieces and frozen, fresh local chicken is of course the best. Rinse with cold water, note that blanching is not required.

Step 2 Then prepare these materials, I'm afraid that there will be kitchen whites, all marked, these things are sold in pharmacies, I bought them in the vegetable market, and I feel quite cheap. Angelica is brown in color with a lot of small roots and has a somewhat bitter taste. Codonopsis is milky white, elongated, and has a sweet taste.

Sand cucumber is a little hard to the touch, round, thin at both ends, and powdery to eat, while astragalus is cylindrical, and it tastes like chewing grass, and it can't be broken. Then everyone should know wolfberry and red dates. You can also adjust the dosage appropriately according to your taste preferences.

Step 3: Wash with cold water and cut like this. Angelica and astragalus generally don't eat, so you can cut a little smaller, I only used half of angelica, sand cucumber cut in half, I especially like to eat stewed red dates, especially sweet, better than dry, strong Amway to everyone.

Step 4 All ingredients are in a pot under cold water, add water to a difference of 1 cm, and add enough at one time. I like to add goji berries in the last ten minutes, because I don't like the appearance of goji berries becoming super fat people I can add them together if I think it's troublesome, and it doesn't have any effect at all.

Step 5 Turn on a high heat and bring to a boil, skimming off the foam with a spoon (immediately turn to low heat after boiling, because if you add too much water, there will be foam, which is especially easy to overflow).

After skimming the foam, cover the lid and simmer for an hour and a half on low heat.

Step 7: I may have been stewing for a little over an hour and didn't pay attention to the time. It doesn't consume much water to keep it on a low fire, about one or two centimeters in height. I didn't put salt, ginger, peppercorns or anything in this soup. It's so delicious.

Winter stewed chicken with the following herbs is more suitable:

1. Ginger. Ginger is added to nourish and strengthen essence, relieve colds, and improve human immunity. With chicken soup is more helpful for wind chills and colds, keep an eye on a bowl of ginger chicken soup to drive away the cold in the body and play a role in preventing cold and maintaining health.

2. Goji berries. The addition of wolfberry can calm and replenish yang qi, which helps the growth of yang qi in the human body and resists severe cold. You can also add some oil-absorbing foods such as winter melon and mushrooms, which can play a role in lowering cholesterol.

3. Ginseng. Drinking ginseng chicken soup in winter is a popular nourishing method among Chinese folks. Ginseng boosts the body's immunity and reduces the chance of catching a cold in winter.

4. Shiitake mushrooms. Shiitake mushrooms contain a component called shiitake mushroom polysaccharides, which can improve immunity.

5. Astragalus membranaceus, Codonopsis. Kaiji lead astragalus and codonopsis are two well-known traditional Chinese medicines, and their active ingredients are also polysaccharides, which are called astragalus polysaccharides and codonopsis polysaccharides, which have a promoting effect on the immune function of the human body.

6. Barley. Barley is slightly cold, so it is not suitable for cooking porridge or eating alone, but making soup with wild chicken with warming effect is a good choice, and it can also play a role in strengthening the spleen and replenishing deficiency. Before simmering, put a few red dates into it, and then stew it with Codonopsis, the taste will be softer.

1. Ginger, adding ginger, can nourish and strengthen the body, dig cherry essence, relieve colds, and improve human immunity.

2. Goji berries, adding wolfberry can calm and replenish yang qi, help the growth of yang qi in the human body, and resist the severe cold.

3. Ginseng, drinking ginseng chicken soup in winter is a popular nourishing method in Chinese folk.

4. Shiitake mushrooms and shiitake mushrooms contain a polysaccharide ingredient called shiitake mushrooms, which can improve immunity.

5. Astragalus membranaceus and Codonopsis are two well-known tonic Chinese medicines, and they have many active ingredients.

The practice of tonic stewed chicken:Ingredients: 200 grams of yam, 400 grams of chicken.

Excipients: 5 grams of green onion, 10 grams of ginger, 2 grams of garlic, 10 grams of cooking wine.

1. Prepare the materials for later use: half a farm chicken; 1 yam; a small handful of dried fungus; green onion and ginger; Wine; Salt; Appropriate amount of wolfberry state stove.

2. Wash the chicken and chop it into small pieces.

3. Soak the dried fungus in warm water and wash it.

4. Wash the green onion and ginger, slice the ginger, and tie the green onion into a knot.

5. Put the chopped chicken pieces into a casserole, add enough cold water, bring to a boil and simmer for about 10 minutes.

6. Skim off the foam.

7. Add ginger slices and green onion knots.

8. Add a tablespoon of cooking wine, bring to a boil, turn to low heat, cover and simmer for about 1 hour.

9. Peel the yam and cut it into hob pieces, <>

10. Add the fungus and yam to the pot, continue to cover and simmer for 20-30 minutes.

11. Open the lid and add salt to taste, and add a small amount of wolfberry to garnish.

Picture of the finished yam stewed chicken.