Cordyceps Flower Black Chicken Soup

Name: Cordyceps Flower Black Chicken Soup
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Black-bone chicken; 30g Cordyceps flower; 20g Longan (dried); 1 tbsp salt; 2 tbsp Cooking Wine; 1 piece ginger; Some Plain Water

by Summer_Summer

4.8 (1)

Favorite

24

Difficulty

Easy

Time

1h 30m

Serving

2

Cordyceps flower is calm in nature, neither cold nor dry. It belongs to a kind of fungus. It has the effects of nourishing yin and nourishing kidneys, nourishing the lungs and protecting the liver. It has a certain effect on enhancing and regulating the human immune function and improving the body's ability to resist diseases.
Longan contains a variety of nutrients, has the effects of nourishing blood and soothe the nerves, strengthening the brain, nourishing the heart and spleen.
Black-bone chicken is calm in nature and sweet in taste. It has the functions of nourishing yin and clearing away heat, nourishing liver and kidney, strengthening spleen and stopping diarrhea.
This soup has a delicious taste and has the effects of nourishing yin and blood, warming the middle and nourishing qi.

Ingredients

1/2 Black-bone Chicken
30g Cordyceps Flower
20g Longan (dried)
1 tbsp Salt

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2 tbsp Cooking Wine

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1 piece Ginger

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Some Plain Water

Cordyceps Flower Black Chicken Soup

1. Prepare the ingredients, wash the black-bone chicken, cut into small pieces, and slice the ginger.

2. Soak the cordyceps flower and longan in clean water for half an hour, remove and rinse for later use.

3. Add appropriate amount of water to the soup pot, add ginger slices, cooking wine, boil, add black-bone chicken nuggets, remove the blood after boiling, and rinse off the foam.

4. Put the black-bone chicken, cordyceps flower, longan, and ginger slices into the rice cooker.

5. Add an appropriate amount of water.

6. Press the soup button, the soup time is about 1 and a half hours.

7. After the soup pot is over, add some salt to taste.

Tips:
Cordyceps flower and longan can be soaked in water beforehand to remove the astringency.
The black-bone chicken is first boiled to remove the blood water and then boiled to make the soup clearer.