Chicken soup with Cordyceps and ginseng(chong cao hua can ji tang )

Chicken soup with Cordyceps and ginseng

Introduction:

Production steps:

Step 1: soak jujube in water.

Step 2: clean the Cordyceps flower and use more water bubbles.

Step 3: cut dangshen into sections with scissors, soak in warm water for 10 minutes, and then change the water to soak.

Step 4: wash half of the hen.

Step 5: chop the hen into small pieces.

Step 6: electric rice cooker hot water, not too much, probably can soak the chicken. Bring the water to a boil, pour in the chicken, add two spoonfuls of salt, turn it slightly, and cook for 50 minutes.

Step 7: after 50 minutes, pour in the Codonopsis pilosula with water. The water is boiled again, and then cook for about 15 minutes.

Step 8: then add red dates and cook for half an hour.

Step 9: pour in the Cordyceps flower and the soaking water, stir it, and continue to add water if you feel that there is less water. The ratio of water to solid is about 3:1.

Step 10: after boiling for about 40 minutes, you can see that the off white muscle has been dyed orange by Cordyceps flower. You can have a taste at this time. If the taste of the soup is not enough, add some salt. I added a spoonful of salt according to my taste. Then cook for about five minutes.

Step 11: thick chicken soup, drink while it's hot.

Materials required:

Cordyceps flower: 30g

Dangshen: 30g

Hen: half

Jujube: 9

Salt: 3 tbsp

Precautions: 1. The Codonopsis should be washed and soaked, and the water for the first time should not be used. 2. This dish is mainly soup, chicken is not to eat, so soup to a little more. Don't look at the picture, there is a lot of soup. 3. At first, salt was added to make the chicken tasty, because I want to eat it. If the chicken is not ready to eat, the salt can be placed in the final adjustment. The amount of salt depends on your taste. 4. Don't use too much seasoning. I think salt is enough. Too much seasoning destroys the delicacy of the food itself.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Chong Cao Hua Can Ji Tang