Stewed chicken soup with Angelica

Stewed chicken soup with Angelica

Introduction:

"Autumn and winter is a good time for tonic. The tonic and warm-up Danggui chicken soup is the first choice for my family. Generally, black chicken is used for stewing chicken soup at home. This time, the old hen is used for stewing ~ ~ it has been stewed for three hours, but the lid is not removed. When the lid is opened, the fresh and rich chicken soup comes out, not to mention how fragrant ~"

Production steps:

Step 1: materials ready

Step 2: Smash ginger, wash angelica and wolfberry

Step 3: rinse the chicken, put it into a sand pot, add green onion and ginger, add enough water, bring to a boil over high heat, and cook over low heat for 3 hours

Step 4: after cooking, add wolfberry

Step 5: add appropriate amount of salt

Materials required:

Hen: 400g

Angelica: 12g

Ginger: 5g

Wolfberry: a little

Shallot: a little

Salt: 1 teaspoon

Note: because the old hen is selected, the stew time is very long, full 3 hours, so we must add enough water, I used about 1200 ml of water, during which there is no cover, when the stew is good, the soup will evaporate about 5 / 1, and the chicken is still in good shape, not scattered~

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh