Protect Your Liver in Spring-delicious Lemon Chicken Soup
1.
Material drawing
2.
Put the cleaned hen into the pot, pour in an appropriate amount of cooking wine, add two slices of ginger and simmer in the water
3.
Take out the hen that has been simmered in the water and wash, pour out the water in the pot, re-add the water, put the chicken in the pot with cold water, add the green onion and ginger slices, turn to a low heat and simmer slowly
4.
After 1 and a half hours, remove the green onion and ginger slices, add the jujube, sprinkle in an appropriate amount of pepper, and simmer for 20 minutes
5.
Add lemon slices and simmer for 10 minutes (do not add lemons too early to prevent the chicken broth from becoming sour)
6.
Finally add wolfberry, sprinkle in a small amount of salt and simmer for 10 minutes, sprinkle in a small amount of chicken essence when out of the pot (add coriander, chopped green onion, etc. according to personal taste)
Tips:
1. Before boiling the chicken soup, put the cleaned chicken into the water for washing the rice for ten minutes. This will not only remove the raw fishy smell, but also a process of thoroughly cleaning the meat, which can make the stewed soup cool and not turbid, fresh and fragrant without peculiar smell
2. Adding a small amount of lemon to the chicken soup can make the soup non-greasy and taste more delicious
3. The stew is most suitable for cold water pots, as the water temperature slowly rises, the chicken will fully release nutrients
4. Wolfberry should not be added too early, it should be added five to ten minutes before the pot is started. Adding too early will affect the medicinal properties of the wolfberry
5. Don't put the salt too early, just put it in ten minutes before it is out of the pot, don't stir it after putting it in
