Medicinal Black Chicken Soup
1.
Add about three or four liters of water, add sand incense, star anise, old ginger, eucommia ulmoides, lily, small red dates, sand ginseng, barley, gastrodia elata (cut into slices of about 2 mm), codonopsis, angelica, pepper, simmer, and cook the chicken during the process. .
2.
A black-bone chicken, use about 3 catties
3.
To remove the joint bones, use the method of opening the bone cavity, without chopping, to reduce bone residue.
4.
No need to chop, remove the chicken wings, chicken side legs (chicken legs plus chicken crotch part). Chop off the chicken feet, chicken neck and head, remaining skeleton chicken breasts, etc. I don’t need the chicken side leg, I used it and braised it in brown sauce. The remaining part is used to stew the soup and weighs about three kilograms.
5.
Process the chicken and chop it into pieces with an area of 4✕2 square centimeters
6.
The chicken is cleaned twice to remove the blood. Before each cleaning, soak for about five minutes. The blood removal effect is better. Filter the water again.
7.
Add to the stewed medicinal soup. Simmer on high heat until boiling, change to medium heat and simmer for one hour.
8.
Almost the moisture will be halved.
9.
Add half a liter of boiling water, add wolfberry, and continue to simmer for 10 minutes.
10.
Add the right amount of salt and continue to simmer for 10 minutes.
11.
Put the pot into the pot.
Tips:
1. The medicinal materials should be simmered first to get the flavor, and the effect is better.
2. Goji berries should not be boiled for too long, so add it later to retain part of the flavor. After cooking for a long time, it will basically completely cook out its own taste, and it lacks its own taste when eating wolfberry.
3. When chicken is cleaned, soaking and rubbing will make it easier to bleed. There is no need to blanch the water to remove the blood water, and the rare chicken flavor and nutrients will be lost.
4. When processing chicken, you don’t need to chop where the joint bones can be removed, which can reduce bone residue and make the soup purer. Kitchens such as hotels, restaurants, etc. are treated in this way.
5. Put the salt last, the chicken will be more tender and not easy to firewood.
6. Do not add cold water when adding water halfway through, heating water, preferably boiling water.
