Angelica Black Chicken Soup
1.
The processed black-bone chicken is boiled in a pot of water and boiled for a while, fry the blood water, rinse it and pick it up for later use when the water boils. I usually use this method because a lot of foam is produced during the blanching process, if it is just filtered It’s hard to clean
2.
Prepare Angelica sinensis, Cao Guo and Bai Kou, get out the seeds inside and leave only the shell, take a piece of ginger for later use, jujube and medlar at will, you can leave it if you don’t want to.
3.
Transfer the prepared chicken nuggets to the saucepan, add enough water, and then put the prepared grass peel, white kopi and ginger, everyone simmers and turns to a medium-low heat, and simmers it, half an hour later Throw the angelica and continue to simmer
4.
One hour later, add the dates. The dates can be left alone or too much. They will taste sweet. Anyway, I don’t like it. Add some salt and continue to simmer. The soup is already a bit thick at this time.
5.
Simmer it again, and then taste it. You feel that the concentration of the soup has reached what you want, and you can enjoy it with the goji berries.
Tips:
Some people may not like to eat angelica, think it is medicine, it is definitely not delicious when used for stewing chicken, wrong! In fact, as long as the amount is right, Angelica and Chicken are a perfect match, and the warming and tonic effect of Angelica to women is also quite powerful; Cao Guo and Bai Kou are common seasonings in our hometown, and they are commonly used when stewing soup. It has also greatly improved the taste of chicken soup; in addition, pregnant women seem to be unable to eat angelica, so be careful!
