Black chicken soup, a Sichuan specialty that nourishes the body

Everyone knows that black chicken soup is a tonic soup, especially for women after miscarriage. Drinking some black chicken soup during the confinement period can nourish qi and blood and allow the body to recover as soon as possible. Today we will introduce the tonic black chicken soup, which is a specialty of Sichuan cuisine. Important ingredients include angelica, ginseng, codonopsis, etc.

1. Materials

Ingredients: 1200g black-bone chicken

Excipients: Codonopsis pilosula 10g, Angelica sinensis 5g, Cynomorium songaricum 5g, Adenophora adenophora 5g, Lily 10g, Lycium barbarum 15g, Jujube (dried) 20g, Chinese yam 15g, Ginseng 2g

Seasoning: 15g salt, 2g MSG, 20g ginger, 15g cooking wine

2. Method

1. Kill the black chicken, remove the hair and internal organs, and rinse the blood with clean water; 2. Put it in a pot of boiling water and blanch it;

3. Soak and wash angelica, codonopsis, astragalus, cynomorium songaricum, lily, wolfberry, red dates, yam and ginseng in clean water;

4. Wash the pot and place it on high heat, add water, put the black-bone chicken in and bring to a boil;

5. Remove the foam, add ginger, cooking wine, angelica, codonopsis, astragalus, cynomorium, lily, wolfberry, red dates, yam, ginseng and lower the heat to low, simmer until 70% cooked;

6. Add salt and MSG, continue to simmer over low heat until soft, then remove from heat and transfer to a container.

3. Tips for making

1. The black chicken must be rinsed clean of blood, and the 10 kinds of medicinal materials must be washed, otherwise the soup color will be bad;

2. Do not add water during the stewing process, do not add too much Chinese medicine, and the black chicken must be stewed thoroughly, otherwise the soup will taste bad.