Stewed chicken soup with Angelica
Introduction:
"Autumn and winter is a good time for tonic. The tonic and warm-up Danggui chicken soup is the first choice for my family. Generally, black chicken is used for stewing chicken soup at home. This time, the old hen is used for stewing ~ ~ it has been stewed for three hours, but the lid is not removed. When the lid is opened, the fresh and rich chicken soup comes out, not to mention how fragrant ~"
Production steps:
Step 1: materials ready
Step 2: Smash ginger, wash angelica and wolfberry
Step 3: rinse the chicken, put it into a sand pot, add green onion and ginger, add enough water, bring to a boil over high heat, and cook over low heat for 3 hours
Step 4: after cooking, add wolfberry
Step 5: add appropriate amount of salt
Materials required:
Hen: 400g
Angelica: 12g
Ginger: 5g
Wolfberry: a little
Shallot: a little
Salt: 1 teaspoon
Note: because the old hen is selected, the stew time is very long, full 3 hours, so we must add enough water, I used about 1200 ml of water, during which there is no cover, when the stew is good, the soup will evaporate about 5 / 1, and the chicken is still in good shape, not scattered~
Production difficulty: simple
Technology: stewing
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Dang Gui Dun Ji Tang
Stewed chicken soup with Angelica
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