Fresh cuttlefish chicken soup is a kind of nourishing soup in Sichuan, which is often used to recuperate after illness.

Cuttlefish is a mollusk that lives in the ocean, mainly dry, also known as dry cuttlefish. Its nutritional characteristics are high content of protein and vitamin E, and high content of trace elements such as calcium, phosphorus, magnesium and selenium, especially magnesium and selenium. Traditional Chinese medicine believes that it is flat, sweet and salty, and has the functions of nourishing yin, nourishing stomach, tonifying deficiency and caring skin. Fresh chicken soup with dried squid is mellow and delicious, and has the functions of nourishing yin, benefiting stomach and strengthening body. Guangdong soup tastes better when peanuts and dried tangerine peel are added.

Ingredients: 1 dried cuttlefish, half-cooked chicken, 3 slices of ginger.

Production: soak the dried cuttlefish, remove the internal organs, tail and claw nails of the chicken, and cut into pieces or not. Put it in a casserole with ginger, add 2500 ml of water (about 10 bowl), boil it with strong fire, and cook it with slow fire for about 2 hours, with or without proper salt after tasting.