Dangshen gouqi chicken soup(dang can gou qi ji tang )

Dangshen gouqi chicken soup

Introduction:

The "three yellow" of "three yellow chicken" (yellow feather, yellow claw and yellow beak) has thin skin and fine meat, so it tastes soft and tender after boiling. Lycium barbarum can nourish liver and kidney, replenish essence and improve eyesight. When combined with chicken, it can nourish five internal organs and Qi and blood. Dangshen Ganping has the effect of Tonifying the middle and Qi, invigorating the spleen and lung. It is neither warm nor dry, and its effect is peaceful. "

Production steps:

Step 1: clean the Sanhuang chicken and remove the tip of its tail

Step 2: prepare dangshen, medlar, ginger, cinnamon, fragrant leaves, etc.

Step 3: boil water, pour a little cooking wine, blanch three yellow chickens, remove impurities, etc.

Step 4: clean the chicken; soak medlar in water.

Step 5: put cinnamon and fragrant leaves into the chicken belly, put other seasonings into the pot, put appropriate amount of water, cover the pot, plug in the electricity and simmer slowly. Master the time according to your own pot.

Step 6: it's stewed, with scallions.

Step 7: you can also put some coriander.

Materials required:

Three yellow chicken: 850g

Dangshen: 15g

Wolfberry: 10g

Ginger: moderate

Cinnamon: moderate

Fragrant leaves: appropriate amount

Note: medlar can be put in about five to ten minutes before the pot; salt can be put in before the pot.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Dang Can Gou Qi Ji Tang