Winter is the season for frequent respiratory infectious diseases. Eating chicken stewed with mushrooms in winter is particularly beneficial. It not only allows people to enjoy the delicious food, but also warms the body and strengthens immunity due to epidemics. Eating chicken, mushrooms, and drinking chicken soup can prevent and control colds. It is also a popular nourishing prescription among the people in Northeast China. It should be eaten frequently by people with weak physique and long-term illness, the elderly, and women who breastfeed after childbirth.
Chicken stewed slowly is easier to digest. Proteins in meat are hydrolyzed into peptides, amino acids and other beneficial ingredients, making the soup taste particularly delicious, and the hydrolysate can be easily absorbed by the intestines. American scientists have found that chicken soup contains a substance that can enhance blood circulation in the nasopharynx and mucous membrane secretion. Therefore, drinking chicken soup in cold days can help keep the respiratory tract unobstructed and prevent respiratory infections. If you have a flu or a cold, drinking chicken soup can also relieve symptoms.
Mushrooms are known as vegetable meat. They are good for the gastrointestinal tract, phlegm and qi regulation. In traditional Chinese medicine dietotherapy classics, there are many records of using mushrooms to prevent and treat colds. Modern research has found that mushrooms contain inducers containing interferon, which can increase the level of interferon in the human body, while interferon can interfere with viral protein synthesis, thereby inhibiting the growth and reproduction of pathogenic microorganisms. In addition, mushrooms also contain an active substance belonging to a polysaccharide, which has the effect of improving human immunity.
Grass chicken and mushroom soup
By DiannaWunsch
Recipe Recommendations
Steps for Grass chicken and mushroom soup
1
Half a chicken, wash it, and chop it into pieces.
2
Wash the mushrooms and cut them into pieces.
3
Heat the pan, add the raw chicken suet oil and simmer for a while, then add the ginger, and stir-fry the chicken.
4
After the chicken turns color, add cooking wine and stir fry for 1 minute.
5
Take a casserole, add appropriate amount of water, add chicken, bring to a boil over high heat, and simmer over low heat for 50 minutes.
6
Add mushrooms, bring to a boil over high heat, and simmer over low heat for 10 minutes.
7
Skim off the oil slick.
8
Add appropriate amount of medlar.
9
Add appropriate amount of salt to taste, sprinkle with some chopped green onion.Grass chicken and mushroom soup Make Tips
1. Because we use grass chickens that are raised by relatives, we should keep the original flavor to the greatest extent possible and try to keep as few seasonings as possible. Finally, use only salt. 2. Use raw chicken suet to stir-fry chicken and make soup. The chicken soup is very fragrant and is afraid of being greasy when eaten, so you can skim off the oil slick. 3. Be sure to use a casserole and simmer slowly over low heat to make the chicken soup delicious.