Astragalus and Red Date Chicken Soup

Name: Astragalus and Red Date Chicken Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Native chicken; 15g Astragalus; 15 Adenophora; 5s Red dates; 6 Longan; a little Wolfberry; Some ginkgo; 1 shallot; 6 slices ginger; 1 tbsp White wine; 1 tbsp White vinegar; 1g White pepper

by Mom Nini

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

It's cold, so make a pot of chicken soup for your family to replenish qi. Astragalus, Radix Astragali, red dates, longan and other ingredients are added to the chicken soup.
Astragalus is mainly used to invigorate deficiency, and is often used for people with chronic body failure, weak speech, and weak pulse. Astragalus has the characteristics of tonic but not greasy. Sand ginseng has the characteristics of nourishing yin and nourishing body fluid.
The vitamin P content in jujube is the highest among all fruits and vegetables. It has the effect of maintaining capillary permeability, improving microcirculation and preventing arteriosclerosis. It can also regulate human metabolism, enhance immunity, anti-inflammatory, anti-allergic, and lower blood sugar and cholesterol levels.
Longan contains a variety of nutrients, which can nourish the brain, nourish the mind and spleen, calm the nerves, cure insomnia, forgetfulness and palpitations.

Astragalus and Red Date Chicken Soup

1. Wash and cut half a local chicken

Astragalus and Red Date Chicken Soup recipe

2. Wash the red dates and peel the longan

3. Astragalus, Adenophora, Wolfberry Rinse the surface

4. Ginkgo peeled

5. Slice green onion, slice ginger

6. Bring the chicken to a boil with cold water, and add water to the soup pot to bring it to a boil

7. Remove the chicken after 5 minutes of boiling

8. Pour the chicken into the soup pot and boil the pot to skim any foam on the surface

9. Add Astragalus and Adenophora

10. Bring the green onions, ginger, white wine, and white vinegar to a boil, skim the froth again and boil on high heat for 10 minutes

11. Add red dates, longan, white pepper, turn to medium-low heat, cover and start cooking

12. I don’t like grease, so I skimmed it halfway. If you don’t care about grease, you can omit this step.

13. It takes about 1 hour and 30 minutes to cook the soup. In the last 10 minutes, add ginkgo, wolfberry and salt to taste.

Tips:
1. The key to boiling soup is to boil on high heat and simmer slowly on low heat.
2. The chicken used to stew chicken soup can be local chicken, three-yellow chicken, black-bone chicken, or hen. The soup stewed by hen is more tonic and suitable for people who have recovered from a serious illness. The chicken that has been stewed in the chicken soup is tasteless, but it can be served cold. Don't use broiler to stew the soup.
3. The pot for stewing chicken soup is best to use a soup pot or a casserole.
4. Add enough water to the soup at one time, and avoid adding water at will. If you want to add it, you must boil water.
5. Salt and other condiments must be put when the chicken broth has been simmered, so that the stewed chicken broth is delicious.
6. The stewing soup must be made of water. The water can not only remove the raw fishy smell of the chicken, but also a thorough cleaning process. It can also make the soup clear and not turbid, fresh and fragrant without odor.