Presumably, everyone knows that ginseng is a valuable nourishing Chinese herbal medicine, which is usually eaten in a state of extreme weakness. It can be made with a kind of meat such as chicken. For example, the common dish is ginseng chicken soup. Considering that some people don't know much about how to make it, Bian Xiao will describe every step today, hoping to give you reference.

The main ingredients used in making ginseng chicken soup are: chicken 1000 g; Accessories: 5g of Ginseng, 0/g of Astragalus membranaceus/kloc-0, 2g of Glycyrrhiza uralensis Fisch 1g, 2 g of Lycium barbarum, 50g of glutinous rice, 5g of jujube (dry), 0/5 g of chestnut/kloc-fresh, 0/0 g of ginkgo biloba/kloc-0 (dry) and 25g of onion (red skin); Seasoning: garlic (white skin) 8g, ginger10g, salt 4g and pepper 2g. The specific method is as follows: wash glutinous rice and soak it in clear water overnight for later use; Cut chestnut kernel in half, removing the core of jujube, boiling ginkgo in boiling water, peeling, and washing all medicinal materials for later use; Hollowing out the internal organs of the broiler, cleaning, adding soaked glutinous rice, chestnut kernels, red dates and ginkgo into the belly of the broiler, tying with shallots, and crossing the two chicken legs to prevent the glutinous rice from flowing out; Put chicken in a casserole, add water to boil, add Ginseng Radix, Radix Angelicae Sinensis, Radix Astragali, Glycyrrhrizae Radix, Fructus Lycii, Rhizoma Zingiberis Recens, and Herba Alii Fistulosi, and stew over medium heat 1 hr; Chicken and the raw materials in the chicken belly are cooked, take out the medicinal materials, ginger and onion, and season with salt and pepper.

Tips for making ginseng chicken soup: stew chicken in casserole, add enough water at a time, such as boiling 8 bowls of water into 3 bowls of water, don't add cold water halfway, so as not to affect the freshness of the soup. Ginseng soup's main functions are: enriching blood and benefiting qi, and prolonging life. It is suitable for people with deficiency of both qi and blood and low resistance, but people with a cold should not eat ginseng.

Fundamentally speaking, the most important thing to make ginseng chicken soup is to make the ingredients tasty. Pay attention when you do it. It is best to make it in strict accordance with the steps given in this paper to ensure delicious taste and nourishing nutritional value. At the same time, be careful not to eat ginseng casually, otherwise it will be harmful to your health.