The practice of Dendrobium and American ginseng chicken soup is also very simple. After peeling and blanching the chicken, we put it in a casserole with Dendrobium and American ginseng, and directly cover the pot to cook. The chicken soup cooked in this way is delicious, and it also has a slightly bitter and sweet taste of medicine and food, which is particularly comfortable to eat. Chicken skin will not be greasy, and the soup is thick but not turbid, which retains the original flavor to the greatest extent. People who often stay up late, go to bed late and get up early should drink more of this soup, which is delicious and sweet, and is good for strengthening the spleen and protecting the liver. Boil chicken soup in summer, add these two ingredients, which are delicious and sweet, nourish the stomach and produce saliva, and drink more when staying up late. Let's take a look at the detailed method.

Prepare ingredients: half a chicken, Dendrobium, American ginseng, a little salt.

1, the chicken is peeled, chopped and put on a plate for later use. I suggest peeling the soup so that it won't be so greasy. Wash Dendrobium and American ginseng for later use.

2. Add a proper amount of water to the pot, blanch the chicken pieces in cold water, and then pick them up and drain them for later use.

3. Prepare a casserole for soup, put the cooked chicken, Dendrobium and American ginseng into the casserole together, and add a proper amount of water.

4, cover, boil over high heat and turn to low heat for 90 minutes, and finally season with a little salt.

You can enjoy it when you are out of the pot and bowl, so a home-cooked version: Dendrobium and American ginseng chicken soup is ready. The chicken soup cooked in this way is delicious, nutritious, not greasy, and there will be no heavy oil slick after long-term stewing. This soup is a herbal tonic soup, which tastes slightly bitter and sweet, and is also very suitable for drinking in summer. The practice is also very simple.