Practice: 1. First, clean the prepared chicken, chop it into blocks of appropriate size, put it into the pot, add appropriate amount of cold water, then simmer the chicken soup with strong fire, skim off the floating foam on the pot, take it out when the chicken is mature, and rinse it for later use.

2. Prepare appropriate amount of Alpinia officinarum. If not, it is ok to replace it with ordinary ginger, and then prepare a proper amount of chestnuts. It is best to remove the shell of chestnuts, but don't use raw chestnuts. Then prepare a chive, clean it and cut it into chopped green onion for later use.

3. Prepare a soup pot, add a proper amount of water, then put the chicken, chestnut and galangal together, bring the fire to a boil, then turn to low heat and continue stewing for one hour. If there is foam in the pot before turning to low heat, skim off the foam, and don't cover it at other times until the foam is fished out.

When we are stewing soup, if there is a casserole or a special soup pot, it is also the most suitable to stew soup with this pot. It is best to stew soup in casserole. When stewing, you must first boil the chicken soup with high fire, and then turn to low heat to continue stewing. In this case, it is not easy to affect the water content of the soup. Before stewing, add proper amount of salt to taste and stir evenly 10 minute, and continue stewing 65438. So when we stew chicken soup, we need to add more sorghum and ginger, which can not only remove the fishy smell, but also increase the umami flavor of the soup. It's delicious, not fishy at all.