Nourishing in autumn -- medlar and ginseng chicken (one dish and one soup)(qiu tian zi bu gou qi ren can ji yi cai yi tang )

Nourishing in autumn -- medlar and ginseng chicken (one dish and one soup)

Introduction:

"Just after the hot summer, I have a lot of sweat, and my body will be easily sleepy due to Qi deficiency. But in autumn, the phenology is dry, and my body also needs moistening. Red ginseng is a great tonic. Red ginseng must be slightly less hot than red ginseng. It's very suitable for drinking in autumn. Ophiopogon japonicus can moisten the lung and Yin, neutralize with red ginseng. Medlar can nourish the liver, kidney and eyes. "

Production steps:

Step 1: soak red ginseng, Ophiopogon japonicus and medlar for one hour to soften

Step 2: add red ginseng, Radix Ophiopogonis, Lycium barbarum into water and cook for 10 minutes. Set aside

Step 3: cut the chicken into pieces and spread salt

Step 4: put the chicken into a big soup bowl, pour the boiled herbs together with water, put them into the steamer, steam for half a minute.

Step 5: steamed chicken, even chicken breast is very tender

Step 6: the chicken soup tastes like chicken

Materials required:

Fresh chicken: one

Salt: right amount

Red ginseng beard: appropriate amount

Ophiopogon japonicus: moderate

Wolfberry: moderate

Note: easy to get angry, friends can put more Ophiopogon

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qiu Tian Zi Bu Gou Qi Ren Can Ji Yi Cai Yi Tang