Ingredients: 1 chicken.
Accessories: 3 grams of Astragalus membranaceus, 3 grams of ginger, 5 grams of chopped green onion, 3 grams of onion segments, 2 grams of longan, 3 red dates, 2 grams of Lycium barbarum, 2 grams of Codonopsis pilosula and 2 grams of Angelica sinensis.
1, add chicken, ginger slices and scallions, blanch to remove fishy smell and blood foam.
2. Pour 1 liter of water and add chicken, ginger, longan and other accessories.
3. Stew for 2 hours on low heat.
4. Sprinkle with chopped green onion.
Matters needing attention in stewed chicken soup
1, choose fresh chicken, preferably native chicken or chicken with skin and fat removed, so as to ensure that the stewed chicken soup tastes more delicious.
2. Before stewing chicken soup, it is best to wash the chicken to remove blood and impurities, so as not to affect the taste and quality of chicken soup.
3. Before stewing the chicken soup, you can blanch the chicken to remove the blood foam and impurities on the chicken surface, which will make the soup clear and taste better.
4. Adding seasonings such as ginger slices and onion segments can deodorize chicken, but not too much, so as not to cover up the original flavor of chicken soup.
5. When stewing chicken soup, it is best to choose a casserole or a non-stick pot, so as to ensure that the chicken soup is more delicious.
6. Stewing chicken soup usually takes 2-3 hours. It's best to simmer over low heat to avoid overcooking or overcooking.