Huangqi chicken soup

1

Unload the chicken into eight large pieces, remove the chicken heads and crows, wash it, put it into a cold water pot to boil, skimming off the floating foam.

2

Pour the original soup into the electric pressure cooker, control the water level at the 10th compartment, add ginger slices, 1 large piece of astragalus (mainly used to increase the taste of the medicinal diet, but there is no medicinal strength), and the original material bag. After adding the valve, time it for 30 minutes. The meat is rotten and the soup is fresh.

3

After opening the lid, add appropriate amount of salt (the dough is salty), and sprinkle the wolfberry into the pan.

Tips: 1. For the chicken, it is best to choose the brand I recommend, or at least use a spring chicken. I tried using an old hen and it failed! 2. The ratio of chicken to soup is key. I use a medium-sized electric pressure cooker and keep the water level at the 10th mark; too much water affects the umami, while too little makes it too oily and not enough to drink. 3. Using an electric pressure cooker makes the meat tender and the soup flavorful, whereas a clay pot takes too long. 4. Add nothing other than ginger and salt; Astragalus and Goji berries are just the icing on the cake.