Today, I will introduce you to a few chicken soup recipes for nourishing the kidneys:
Guangqi Steamed Chicken
Ingredients: 1 hen, 100g of炙黄芪 (prepared Astragalus root), 20g of当归 (Angelica sinensis), appropriate amount of seasonings.
Instructions:
1. First, wrap the Guangqi (Astragalus and Angelica) in a cloth. De-feather and clean the hen.
2. Place it in boiling water to blanch, then remove and rinse under cold water.
3. Drain the water, place the Guangqi mixture into the hen's abdominal cavity, put it in a basin, arrange scallions and ginger, and add chicken broth, rice wine, and pepper.
4. Seal the basin opening tightly with wet paper and steam for about two hours. (If the chicken is placed in a pot and stewed over low heat, it becomes Guangqi Stewed Chicken).
5. Remove the paper, scallions, ginger, and Astragalus. Season with MSG and salt before serving.
Longan Paper-Wrapped Chicken
Ingredients: 200g of longan pulp, 100g of walnut meat, 500g of tender chicken, 2 egg whites, 150g of coriander, 15g of ham slices, and appropriate amount of seasonings.
Instructions:
1. First, skin the chicken and slice it. Peel the walnuts, deep-fry them until cooked, and chop them finely. Clean the coriander.
2. Clean the longan pulp and separate the grains. Mix the egg white with water and starch to make a batter.
3. Chop scallions and ginger. Mix the chicken slices with MSG, salt, sugar, pepper, sesame oil, scallions, ginger, walnuts, longan, and the egg white batter.
4. Take a rice paper on a wooden board, place some coriander leaves and a slice of ham, then add the chicken slices and fold into a rectangular package, set aside.
5. Heat oil in a wok, deep-fry the wrapped chicken packages until cooked, then remove and arrange on a plate to serve.
Shouwu Stewed Chicken
Ingredients: 30g of He Shou Wu (Fo-ti), 10 red dates, 30g of ginger, 1 hen, and appropriate amount of seasonings.
Instructions:
1. First, de-feather and clean the hen. Wrap all the herbs in a cloth and place them inside the hen's abdominal cavity.
2. Place in a clay pot, add an appropriate amount of clear water, and stew over low heat until the chicken is tender. Remove the herb packet, add scallions, pepper, salt, and MSG to season. Bring to a boil and serve as a side dish.
Erjiao Chicken Congee
Ingredients: 5g of Ejiao (donkey-hide gelatin), 5g of Yubiao Jiao (fish maw glue), 1 large bowl of chicken broth, 50g of rice, and an appropriate amount of salt.
Instructions:
1. First, wash the rice clean, add chicken broth and an appropriate amount of water to cook the congee.
2. When the congee is almost done, add the two types of gelatin. Let them dissolve, then add salt and cook for another one or two boils. Consume 1-2 times daily.