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

Chicken soup with Cordyceps and ginseng

Introduction:

"Cordyceps flower is the fruiting body of cultured Cordyceps, which belongs to fungi. Its efficacy is similar to that of Cordyceps. It has the functions of nourishing lung, kidney and liver, anti-oxidation and anti-aging, and improving immune ability. American ginseng is mild, suitable for four seasons tonic, can be boiled or stewed, can be soaked or contained, a variety of methods, with Qi and blood, nourishing yin and kidney, anti-aging and beauty and other effects. American ginseng stewed chicken soup, a famous soup pot

Production steps:

Step 1: clean up the native chicken and chop the large pieces for standby;

Step 2: Panax quinquefolium tablets, Cordyceps flower and ginger are ready for sale in the pharmacy;

Step 3: bring a pot of water to a boil, pour in 15ml cooking wine, and pour in chicken nuggets to remove fishiness;

Step 4: move the chicken flying over the water into the casserole. I usually boil the water in two casseroles at the same time. In the casserole, use high fire, and in the casserole, use low fire. In this way, after the chicken flies, the water in the casserole is hot enough, and the chicken pieces can be boiled quickly in the casserole;

Step 5: at the same time, wash the lime soil of ginseng slices and Cordyceps flowers, soak them in hot water for 15 minutes to soften them. If you buy fresh Cordyceps flowers, you can save this step and wash them;

Step 6: peeled and sliced ginger;

Step 7: add ginger slices;

Step 8: don't pour out the water to soak the ginseng slices and Cordyceps, pour it into the casserole;

Step 9: bring to a boil over high heat and turn to the minimum heat for 2 hours;

The tenth step: finally, add proper amount of salt.

Step 11: finished product.

Materials required:

Walking chicken: 300g

Dried wormwood: 10g

American ginseng: 3 G

Ginger: right amount

Salt: right amount

Cooking wine: 15ml

Note: 1. The dried insect flower needs to be soaked in hot water (warm water) to soften. The soaked water doesn't need to be poured out and directly put into the pot. 2. I usually boil water in two pots at the same time, fly water pot with high fire and sand pot with low fire. In this way, after the chicken flies, the water in the sand pot is hot enough, and the chicken pieces can be boiled quickly in the sand pot, and I don't have to worry about the problem of protein loss caused by hot and cold time. 3 After cooking soup for two hours, I don't want to eat chicken at home. If you want to eat chicken, you can shorten the time of cooking soup. This kind of chicken is chewy.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Chong Cao Hua Can Ji Tang