Mushroom chicken soup: wash the chicken and chop it into small pieces, blanch it and take it out; Mushrooms are pedicled and soaked, red dates are washed, and ginger is washed and sliced; Put all the ingredients in a casserole, pour cooking wine, add appropriate amount of water, boil and simmer 1 hour; Finally season with salt and monosodium glutamate.
Red dates and yam chicken soup: wash the chicken and cut it into small pieces, then blanch it and remove it; Wash red dates, put chicken, yam and red dates in a purple rice cooker for 6 hours, and finally season with refined salt and monosodium glutamate.
Gui Lao Chicken Soup: Wash and blanch the chicken first, then add water to another pot, then put the chicken in water and boil it over high fire. Then add Radix Astragali, stew with chicken 1 hour, add Radix Angelicae Sinensis, cook for about 5 minutes, and add a little salt and monosodium glutamate to taste.
Ginkgo chicken soup: Wash the chicken and cut into pieces for later use, and soften the ginkgo nuts with water for later use. Boil Radix Angelicae Sinensis, Radix Astragali, and Fructus Lycii with appropriate amount of water, simmer with low fire for half an hour, and remove residues to get juice. Put the cut chicken into a stew pot, pour the medicine juice, add ginkgo and ginger, simmer for 3 hours after the fire is boiled, and season with salt.
Pot chicken soup: Dice the chicken, put it in a cold water pot, add some ginger slices, a few pepper and one or two dried red peppers until it boils, remove the charcoal fire and simmer it on a charcoal stove. Add salt before eating.
Mushroom chicken soup: cut the chicken into small pieces and clean it. Soak dried auricularia for half an hour. Then wash it and cut it into small pieces. Pour cold water into the pot, chicken pieces, pepper, ginger, onion and cooking wine. Bring the fire to a boil, skim off the floating foam, turn to a small torch and burn the chicken pieces until they are 80% rotten, and pour in the washed fungus. Add salt and simmer 10 minute.