The Deliciousness of Ten Valley Ginseng Chicken Soup

Name: The Deliciousness of Ten Valley Ginseng Chicken Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Ten grains rice; 1 Chicks; 10 pieces American Ginseng; 2 pcs Morels; Some Red dates; Some Wolfberry; Some salt; Some Sliced ginger

by Qun'antang Summer

4.7 (1)

Favorite

1

Difficulty

Normal

Time

2h

Serving

2

Last time, Summer brought everyone a comfortable and warm stomach porridge with ten grains.
However, as far as foodies are concerned, there is no such thing as "you can only cook sweet soup"...

With the advent of autumn, when the weather is cold, chicken dishes become a good thing to warm and nourish the body. But always drinking chicken soup, it is inevitable to feel monotonous, so Summer recommends to you a soup that combines the main, vice, meat and vegetarian dishes-Shibao Ginseng Chicken Soup.

A series of nourishing ingredients and medicinal materials are added together and simmered over a low heat to make it soft. The chicken soup is not only non-greasy, but also refreshing and delicious, with a medicinal fragrance.

The soup is rich and light. The taste is light. The more you drink it, the fresher you drink. The chicken is opened with a pinch of chopsticks. The chicken belly is filled with ten grains of rice. The ten grains of rice that draws the essence of the chicken soup is better than the tender chicken. Be delicious. "

Ingredients

The Deliciousness of Ten Valley Ginseng Chicken Soup

1. After washing miscellaneous grains, add water and soak for more than 2 hours;

2. Wash the chicken and drain the water, mix the soaked miscellaneous grains with the ginseng slices, and then fill the chicken belly. About eighth full;

3. Seal the mouth with a toothpick and insert it firmly;

4. Boil water in a pot and wait until the chicken skin turns yellow.

5. Make a casserole, add chicken, ginger slices, morel mushrooms, add enough water, and bring to a boil;

6. After the fire is boiled, add red dates and wolfberry;

7. Turn to low heat and simmer for more than one hour, until the chicken is soft and rotten;

8. Lift the pot, remove the toothpicks, and put in a small amount of salt;

9. The miscellaneous grains and chicken soup is completed.

Tips:
1. The degree of stewing is very important. If the stewed is too strong, it will become porridge. If the stewed is not enough, the meat will be too hard.
2. The pot is best to use a casserole, if not, other stainless steel pots and iron pots can be used.
3. The moisture should be able to cover the chicken body just now, so the adjustment of the moisture at the beginning is also very important.
4. You can add a variety of foods that are good for the body, such as yam, cordyceps, dendrobium, etc., and let your creativity be used.

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