Cordyceps & Flower Ginseng Chicken Soup
1.
Clean up the native chickens and chop up large pieces for later use;
2.
American ginseng slices, cordyceps flower and ginger are ready, and ginseng slices are available in pharmacies;
3.
Bring a pot of water to a boil, pour in 15 ml of cooking wine, pour in chicken nuggets and flying water to remove fishy;
4.
The chicken that has been flying over the water is moved into the casserole. I usually boil water in two pots at the same time. Use high heat for the flying water pot and low heat for the casserole, so that the water in the casserole will be hot enough after the chicken is heated. Put the chicken pieces into the casserole. Medium can boil quickly;
5.
At the same time, wash the ginseng slices and cordyceps flowers to remove the dirt and soak in hot water for 15 minutes to soften. If you buy fresh cordyceps flowers, you can omit this step and just wash it;
6.
Peel and slice ginger for later use;
7.
Add ginger slices;
8.
Do not pour the water used to soak the ginseng slices and cordyceps, but pour all into the casserole;
9.
Bring the fire to a boil, turn to the minimum fire for 2 hours;
10.
Finally, add an appropriate amount of salt;
11.
Finished product.
Tips:
1. Dried Cordyceps flowers need to be soaked with hot water (warm water) to soften, and the soaked water does not need to be poured, directly into the pot;
2. I usually use two pots to boil water at the same time. Use high fire for flying water pot and low fire for casserole, so that after the chicken is watered, the water in the casserole will be hot enough, and the chicken pieces can be boiled quickly in the casserole. Worry about the problem of protein loss caused by hot and cold;
3. The soup has been boiled for two hours. My family doesn't eat chicken. If you want to eat chicken, you can shorten the soup time. This kind of chicken is chewy.
