Chicken soup how to stew good and nutritious monthly meals

Recipe: chicken a, the best live chicken, throw the hall open belly (no live chicken, buy slaughter good also make up), built-in astragalus 20 grams, angelica 15 grams, 20 grams of salvia, 10 grams of maitake, five thick slices of ginger, big red dates 9, a little salt, yellow wine, boiled in clear water, change out. And then cook, large fire boil, fire stew 2 hours, and then into the onion a little, stir out of the pot, this soup is most suitable for women to take.

Mushroom Chicken Soup

Materials: half of the chicken, eight slices of northern mushrooms, ten red dates, ginger two pieces.

Seasoning: 1 tbsp wine, 1 tsp salt.

How to make it: Wash the chicken, cut it into large pieces, scald it, rinse it and put it into the stewing pot. Soak the red dates for 10 minutes, soak the mushrooms, remove the stems and put them into the stewing pot together with the ginger slices, pour one tbsp of wine, add boiling water to cover all the ingredients, steam for 40 minutes in an electric pot or steamer, then season with oil and salt to taste.

Highlight: The northern mushroom is also a kind of shiitake mushroom, the mushroom thicker, resistant to cooking, and aroma, fat and elastic, than thin slices of shiitake mushroom delicious. You can also steam chicken thighs, at least half of the chicken is more suitable for stew, broiler flavorless, not suitable for long cooking.

Steam pot chicken soup

Materials: half of the chicken, ham four two, fresh bamboo shoots, five slices of mushrooms. Seasoning: 1 tablespoon of wine, 1/4 teaspoon of salt, a little pepper.

How to make it:

Wash the chicken, cut it into pieces, scald it to remove the blood, rinse it and put it into a steamer. Boil the ham first, remove some of the salty flavor, slice, put on top of the chicken, fresh bamboo shoots peeled, cut into strips. Remove the stems of the mushrooms, cut them into two, add one tablespoon of wine, add boiling water to cover all the ingredients, and steam in a steamer or electric pot for 50 minutes. Remove from the steamer and add the other seasonings, mix well and serve.

Highlighted tips: steamer is produced in Yunnan, a clay container, there is a steam column in the middle, this container stewed food has a stew pot refreshing soup, but also has the cooking pot to make the food rich in elasticity of the qualities of the stew pot, when there is no can be used as a general stew pot pot instead of the cup. The dish must be steamed under water, so that the water in the steamer does not pass through the vapor column and bubble into the stew pot, dirtying the soup.

Mustard Chicken Soup

Materials: chicken half or chicken thighs two, mustard heart a, two slices of ginger.

Seasoning: 1 tbsp wine, 1 tsp salt.

How to make: Chicken cut into pieces, scalded to remove blood, rinse off the foam and drain, put into 15 cups of boiling water, add two slices of ginger and a tablespoon of wine and bring to a boil, then reduce the heat to a simmer and cook for 15 minutes. Peel off the mustard hearts one by one, trim them neatly and cut them into small pieces, then put them into the boiling water and remove them from the water, then rinse them immediately. Add the mustard greens to the chicken broth and boil for another 15 minutes, then season with salt and serve.

Tips: Half chicken or chicken thighs are better than half chicken. Mustard cabbage Sichuan hot and then burned, on the one hand, to remove some of the bitterness, but also can maintain the green. You can also put mustard greens directly into the chicken broth, but the color will turn yellow, but the vegetable taste is heavier, and there is another fragrance, each has its own strengths.

Chicken soup

Materials: two chicken thighs, six slices of mushrooms, four taels of ham, two slices of ginger.

Seasoning: one tablespoon of wine, salt.

How to make it: Cut the chicken thighs into pieces, scald them to remove the blood, rinse them, put them in a stewing pot, add seven bowls of boiling water, and pour one tablespoon of wine over them. Ham first cooked and then sliced into, and add softened and de-stemmed mushrooms with steam, while adding ginger. After forty minutes, remove the ginger slices and season with salt to taste.

Highlighted tips: Since the ham is already salty, it is important to test whether to add salt or not, so as not to be too salty. If you have large mushrooms, you can cut them in half and then put them in, and if you have small ones, you can use the whole piece.