Black-bone chicken soup

Speaking of black chicken, you may not be familiar with it. It is one of our specialties. Its authentic origin is at the foot of Wusi Mountain in Taihe County. The beautiful mountains and rivers nurture the Taihe black chicken treasure. Taihe black chicken is small and exquisite in size, and has ten characteristics in appearance, namely, cluster crown, tassel head, green ears, beard, silk hair, black skin, black bone, black meat, hairy feet, and five claws. It integrates medicinal, nourishing and ornamental. Tribute to successive palaces. It has been tested to contain 19 kinds of amino acids and 27 kinds of trace elements. It has three major effects: health care, beauty and cancer prevention.

Recipe Recommendations

black-bone chicken 500 grams
salt 4 grams
Jiang 5 grams

original
pot
half an hour
ordinary

Steps for Black-bone chicken soup

Wash the fairy grass, peel the yam, wash it and cut it into slices, soak the lotus seeds in water to soften for later use.

Boil the black-bone chicken in boiling water for 2 to 3 minutes, remove it with cold water to remove blood and oil, and chop it into pieces. (You can also cook it whole)

Add 2000cc of water to the pot and boil, add the dried fairy grass and simmer over low heat for 2 to 3 hours, take out the dried fairy grass and discard it, and filter the fairy grass juice to remove residue.

Put the black-bone chicken, fresh yams, lotus seeds, and red dates into the Xiancao juice and cook over low heat for 1 hour. (Add a little salt and wine to taste according to your preference).