Shredded Chicken and Cucumber Soup

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you the method of making hand-shredded chicken and cucumber soup.

1. Half a chicken, fresh, clean and wash

2.1 Replace the water with cold water so that the water level covers two-thirds of the chicken. Add scallion segments, ginger slices, cooking wine, and wolfberries. Bring to a boil over high heat for 10 minutes, then simmer over low heat for 40 minutes (after 30 minutes, add a spoonful of salt, not too much, keep it light), until the chicken can be easily pierced with chopsticks.

3.2 Bring water to a boil in a soup pot and blanch the chicken quickly

4.1 Peel the cucumber, remove the pulp, and cut it diagonally into 1 cm segments

5.2 Take out the chicken, let it cool slightly, tear it into pieces by hand, and eat it as a cold dish (dip it in soy sauce when eating)

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, the cucumbers will easily become mushy. Turn off the heat and serve the cucumber soup

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

At this point, you must have your own opinion on how to make shredded chicken and cucumber soup. So start now, I believe you can make the most delicious food.