Boiled Korean Ginseng and Angelica Black Chicken Soup
1.
Korean ginseng was cut into thin slices with a knife. The ginseng is delicate and transparent, without tendons, unlike other ginseng.
2.
In addition to Korean Ginseng 10G and Angelica 10G, there are also a handful of Chinese wolfberry, 10 dried longan, 3 red dates, a handful of soaked fungus, a few slices of soaked lily, 2 slices of tangerine peel, and 3 slices of ginger. The above ingredients are only used for half a black-bone chicken.
3.
One whole black-bone chicken.
4.
Because the dosage is half, I only took one chicken leg, one chicken wing, and the whole chicken breast.
5.
Bring water to a boil over high fire, put in chicken legs, chicken wings, chicken breasts, boil again to remove the blood foam, then pour it into the rice cooker, remove the jujubes and dry the longan shells, wash all the ingredients and add them to the pot, and use slow heat together stew.
After boiling the pot again, I can smell the Chinese medicine again, and my heart feels cold all of a sudden, is it going to change into medicinal soup again? When I boiled for an hour, I paid a bite, haha, let go of the hanging heart. The wafting flavor is a bit bigger, but the soup is only slightly flavored with Chinese medicine, which is much better than the previous taste, probably because of the addition of so much sweet DD.
6.
After boiling for 1 hour and 30 minutes, the chicken has been soft and rotten. Put it in a hot bowl, put some salt, sprinkle with chopped coriander and chopped green onion, and start drinking! ~
