Black-bone Chicken Four-flavor Soup

by elmonte

5.0 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

2

Siwei soup, also known as Qingbuliangtang, is the name of my husband's hometown. It is moisturizing and warming, suitable for all seasons. "

Ingredients

Black-bone Chicken Four-flavor Soup

1. Soak the barley in water for 30 minutes. (Actually, there are no hard and fast rules for the soaking time. I usually soak for 30 minutes to remove the preservatives).

2. Soak the snow fungus and tear off small pieces.

3. Soak the sand ginseng, lotus seeds, lily, and polygonatum for 30 minutes.

4. Peel the black-bone chicken and chop into large pieces. (Whether you want to peel it or not, as you like, peeling does not have so much fat.)

5. Foil the black-bone chicken in a pot of cold water, boil it for 3-4 minutes, and wash off the foam.

6. Put the above ingredients into an electric pressure cooker, pour an appropriate amount of water, and press the soup button to start boiling.

7. After boiling and exhausting, open the lid, skim the fat and oil, and season with salt.

8. Nourishing and nourishing, suitable for all seasons.

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