Stewed chicken with ginseng

Ginseng chicken soup is a traditional medicated diet with ginseng and chicken as main ingredients, and mushrooms, mung beans, red dates, ginger, salt, sugar and monosodium glutamate as auxiliary materials.

The soup has the characteristics of mellow ginseng, tender chicken, nourishing and strengthening the body. Ginseng chicken is a good tonic, which has the effects of invigorating spleen and lung, promoting fluid production to quench thirst, calming the heart and tranquilizing the mind, invigorating qi and generating blood. People with hyperacidity and biliary tract diseases should not eat it.

Raw materials: live hen 1 bird (about 1.5kg), ginseng 1 bird (about 10g), 50g of mushrooms, 20g of mung beans, 20g of red dates 10, 20g of ginger and 20g of salt 10g.

Exercise 1

1, fresh hens are slaughtered, molted, viscera removed, tail tips removed, claws removed, cut open from the abdomen (back to back), soaked in clear water for 4 hours, taken out and dried.

2. Put the ginseng into a bowl, add 100 ml of water, cover it, put it in a steamer, add water and steam for half an hour to make the ginseng juice dissolve in the soup.

3. After the mushrooms are soaked in water, the pedicels are removed, washed and sliced; Wash mung beans and red dates; Peel ginger, wash and slice for later use.

4. Put the soaked and cleaned chicken into a porcelain basin, add water to drown the chicken, and then add the sliced mushrooms, mung beans, red dates, ginger slices, salt, sugar, ginseng soup and monosodium glutamate. Put it in a steamer, steam for 50 minutes on high fire, take it out, and put ginseng on the steamed chicken back.

When eating, ginseng can be temporarily sliced and tasted according to the number of people eating.

Exercise 2

1. Slice ginseng, cut chicken, and wash.

2. Put the two ingredients into a casserole, add a proper amount of water, add ginger, onion, cooking wine and peanut oil, boil with strong fire to remove the floating foam on the noodle soup, then simmer with slow fire for 2-3 hours, and finally add salt.