I have chicken soup
By VicentaLakin
ROAST SOUP HAS THE EFFECT OF REARING THE LIVER, VENOM, RE-BLOODING AND PURIFICATION. MODERN MEDICAL STUDIES HAVE 18 AMINO ACIDS AND 18 TRACE ELEMENTS, SUCH AS URCHINS, PROTEINS, VITAMINS B AND SODIUM, ALL OF WHICH CONTAIN HIGHER LEVELS OF SOOT, VITAMIN E, PHOSPHORUS, IRON, POTASSIUM AND SODIUM THAN COMMON CHICKENS, WHILE CHOLESTEROL AND FAT LEVELS ARE LOW. THE TOTAL SERUM PROTEIN AND BALL PROTEIN CONTENT OF THE CHICKENS IS SIGNIFICANTLY HIGHER THAN THAT OF THE COMMON CHICKENS. ROAST CHICKENS CONTAIN MORE AMINO ACIDS THAN COMMON CHICKENS, AND ARE MUCH MORE IRON-CONTAINING THAN ORDINARY CHICKENS, A SUPPLEMENT OF HIGH NUTRITIONAL VALUE, AND ARE DESCRIBED AS “BLACK-HEARTED BABIES”; SO CHICKENS ARE A GOOD THING TO MAKE UP FOR THEIR LABOUR AND RAISE THEIR BODIES。
Recipe Recommendations
- black chicken 600 grams
- red dates of 10
- lotus seed 20 grams
- mushrooms 20 grams
- wolfberry 10 grams
- Jiang 20 grams
- dried Lily 10 grams
- salt 20 grams
- cooking wine 10 grams
Steps for I have chicken soup

1
The rooster cut the big pieces, split them with a piece of ginger, boiled the water with a bunch of peppers and put the rooster in the rooster for five minutes。
2
The well-watered roosters extract clean and dry water。
3
The materials that need to be prepared in advance are: twigs, dry lilies, red dates, mushrooms, and Lotus。
4
Mushrooms, dry lilies, early leaching of the Lotus。
5
Mushroom cut, Lotus, lilies washed。
6
Courage is taken from the pot, the wine and the salt are evenly mixed into the chicken, the mushrooms, the lily, and the ginger blades are poured in together, adding a proper amount of cool water。
7
Electro-cooked cooking pans are charged for one to two hours。
8
It's time to add red dates and platinum to the pot for another five minutes。
9
Drop the oil, filter the soup and eat meat while it's hot。
10
The finished chart。I have chicken soup Make Tips
After washing the black chicken clean, blanch it in boiling water for 5 minutes. This not only removes the raw fishy odor but also serves as a thorough cleaning process, ensuring the resulting soup is clear and bright, fresh, fragrant, and free of off-flavors.