Hand-shredded chicken and cucumber soup

Recipe Recommendations

• chicken half a
• cucumber a
• onion appropriate amount
• Jiang appropriate amount
• cooking wine appropriate amount
• salt appropriate amount
• wolfberry

• light
• cook
• an hour
• simple

Steps for Hand-shredded chicken and cucumber soup

1

Half a chicken, fresh, tidy and washed

2

Bring the water to the boil in the soup pot, add the chicken and blanch it quickly

3

Replace the cold water again, and the water volume is less than two-thirds of the chicken. Add the green onions, ginger slices, pour in the cooking wine, add the wolfberry, bring to the boil over high heat for 10 minutes, and turn to low heat to simmer for 40 minutes (for 30 minutes, add a spoonful of salt, not too much, mainly light) until it is easy to use chopsticks until it is easy to poke through the chicken.

4

Remove the chicken, let it cool slightly, shred it with your hands, and you can make cold cuts (dip it in soy sauce when eating)

5

Peel the cucumber, remove the flesh, and cut it obliquely into one-centimeter sections

6

Put the cucumber segments into the soup pot, add appropriate amount of salt, and cook over high heat for 10-15 minutes. Because it is chicken soup, cucumbers can easily rot. Turn off the heat and serve the cucumber soup

7

When eating, put the chicken in cucumber soup and soak it for a while. The chicken is tender and fresh, and you can also eat it separately. For those with strong flavors, it is recommended to dip it in soy sauce

Recipe Categories

• home cooking
• soup recipes
• Elderly recipes
• Summer recipes