Eucommia Chestnut Chicken Soup
1.
Preparation materials
2.
Cut chicken into large pieces, cut carrots into pieces, peel chestnuts, soak eucommia and tangerine peels
3.
Put the eucommia, tangerine peel, water and chicken nuggets in the soup pot and simmer for about 30 minutes
4.
Add carrots and chestnuts after 30 minutes
5.
Cover with a small fire and cook for 1.5 hours
6.
Add appropriate amount of salt after the soup is ready
7.
Boil for about 5 minutes, turn off the heat, and you can fill the bowl