Corn black chicken soup(yu mi wu ji tang )

Corn black chicken soup

Introduction:

"I haven't had Soup for a long time. A few days ago, my aunt's family sent a self-supporting black chicken. Who said men can't drink black chicken soup. Moreover, I made black chicken soup, but also added a lot of herbs. The details are as follows. The soup is not only delicious, but also nourishing. "

Production steps:

Step 1: remove the head of black chicken, wash and set aside.

Step 2: prepare the herbs for the soup. There are dangshen, sanqihua, medlar, jujube, longan, angelica, Fuling, adzuki bean.

Step 3: add some tangerine peel, wash the above herbs together and set aside.

Step 4: wrap the above herbs with gauze, cut ginger into large pieces, cut carrot into small pieces, and bind green onions.

Step 5: black chicken, cut into large pieces, blanch with water. Put some cooking wine in the middle.

Step 6: blanch good black chicken, and then cool the pot, the medicine package, ginger, onion, carrots, together with the pot.

Step 7: after boiling, put the corn into the pot. Cook over low heat for about 2 hours.

Step 8: sprinkle some salt and adjust the taste before leaving the pot. This seemingly simple and nourishing "corn black chicken soup" is ready. The soup is very fresh and comfortable to drink.

Materials required:

Black chicken: 600g

Corn: 200g

Wolfberry: moderate

Longan: moderate

Poria cocos: appropriate amount

Panax notoginseng: moderate amount

Dangshen: moderate amount

Jujube: right amount

Red beans: moderate

Tangerine peel: appropriate amount

Moderate amount: carrot

Scallion: right amount

Ginger: right amount

Salt: right amount

Cooking wine: moderate

Note: if there is mountain spring water, the soup will taste more delicious.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: Original

Chinese PinYin : Yu Mi Wu Ji Tang