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.