Stew ginseng, angelica and black chicken soup
By NashLind
In the past, after adding four or five medicinal dishes several times, each flavor was about 20G-30G. The chicken soup obtained was like medicinal soup, which sold differently and tasted bitter. This time it was a recommendation from a friend in Guangzhou, plus the formula I found online. I only used two flavors, ginseng 10G and angelica 10G with some sweet ingredients. It shouldn't be so bitter. I'll only know after trying it.
Recipe Recommendations
- black chicken half a
- Korean Ginseng 10G
- Angelica 10G
- wolfberry 1 handful
- dried longan appropriate amount
- red dates 1 handful
- tangerine peel of 10
- salt appropriate amount
- diced green onion appropriate amount
- salty and sweet
- pot
- several hours
- ordinary
Steps for Stew ginseng, angelica and black chicken soup
1
The ginseng was cut into thin slices with a knife. The ginseng was delicate and transparent, without tendons, and was not as firewood as other ginseng.
2
In addition to 10G ginseng and 10G angelica, there are also a handful of wolfberry, ten dried longans, three red dates, a handful of fungus for soaking in hair, several slices of lily for soaking in hair, two slices of tangerine peel, and three slices of ginger. The above ingredients are only used with half a black chicken.
3
Make a black chicken.
4
Because the dosage was half, I only took one chicken leg, one chicken wing, and the entire chicken breast.
5
Boil water with high heat, add chicken legs, chicken wings, and chicken breasts, boil again to remove blood foam, then pour into an electric rice cooker, remove the cores of the dates, dry longans and shell, wash all the ingredients and add them to the pot, and use them together. Cook over slow heat. The hot pot boiled again, and I smelled the smell of traditional Chinese medicine again. My heart suddenly turned cold. Is it going to be a medicinal soup again? After staying for an hour, I took a sip. Haha, my hanging heart was relieved. The flavor that wafts out is a little too big, but the soup only has a slight flavor of traditional Chinese medicine. The taste is much better than before, probably because of the addition of so much sweet DD.
6
After cooking for 1 hour and 30 minutes, the chicken was soft and rotten. Pour it into a large hot bowl, add some salt, sprinkle with shredded coriander and shredded green onion, and start drinking!~