My wife has bad blood gas. I want to make chicken soup for her to make up for it. What chicken soup is the best?

Ingredients: a chicken skeleton, onion ginger, angelica, astragalus.

1. Wash the chicken skeleton, chop it into several pieces and fly in the water. Cut the onion into pieces (about one onion is needed), and cut the ginger into pieces (five or six pieces will do).

2. Put the chicken skeleton flying over the water into a casserole, add onion and ginger slices, and add about 5g of angelica and 8g of astragalus. Add water, and after the fire boils, turn to low heat and cook for about an hour. If there is not enough water on the way, add some boiling water.

3. When the time is almost the same, add a small amount of salt. Cook for another ten minutes and you can drink it. Radix Astragali can also be replaced by Radix Codonopsis, which is also very tonic.

Besides these, I also found some other chicken soup practices. See which one you like!

First, Polygonum multiflorum stewed chicken soup:

Material preparation: 1, 500g of broiler and 30g of Polygonum Multiflori Radix; 2. Salt, monosodium glutamate, cooking wine, oyster sauce, sesame oil, pepper, onion and ginger.

Exercise:

1. Wash the chicken, chop it into walnut-sized pieces with a knife, blanch it in a boiling water pot, take it out and wash it. Wash onion and ginger separately and pat them loose with a knife. Put Polygonum multiflorum Thunb in a bowl, blanch it with boiling water, and take it out.

2. Put the chicken nuggets, onion, ginger and Polygonum multiflorum together in a big soup bowl.

3. Wash the pan, put it in a 1 soup bowl and boil it. Add a proper amount of refined salt, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, a little pepper and sesame oil, mix well, pour it into a bowl with chicken pieces, steam the chicken pieces in a cage for about 20 minutes until cooked, take it out, add a little monosodium glutamate and mix well.

If you put salt in the stewed chicken first, it will directly affect the taste, characteristics and nutritional preservation of chicken and chicken soup. This is because if the chicken is soaked in salt water and salty soup before stewing, the chicken tissue will shrink and tighten obviously, which will affect the dissolution of nutrients into the soup, hinder the concentration and quality of the soup, and make the stewed chicken hard, old and weak. Therefore, the correct way to put salt in stewed chicken is to cool the stewed chicken soup to 80-90 degrees Celsius, and then add a proper amount of salt, so that the chicken soup and meat taste the best.

Second, crock chicken soup:

Preparation: Tujia chicken (a wild domestic chicken in the plain countryside). There is no artificial feed, not chickens fed with artificial feed. Choose new chickens this year, according to the normal growth law, about a catty at most before and after the Mid-Autumn Festival; The next year, the oil and gas were too heavy, and the meat was just as beautiful, but it burned to plug the teeth.

Pot: It is the kind of pot (altar) with rough porcelain like an alcoholic's wine bottle, with rough appearance and glazed inner container. For example, my crock has been used for almost ten years, because there are cracks and several hoops outside. The longer the pot is used, the more beautiful the chicken soup is.

Bansu: Fresh Bansu, peeled, washed and drained.

Production: the crock is filled with clear water, with 1/2, followed by chicken and millet (optional) in cold water. Authentic crock chicken soup does not need any seasoning. Put it in the kitchen where firewood is burned, surround the crock with residual fire and simmer slowly. Not an open fire, but a dark fire like charcoal. As the fragrance grows stronger, it will be cooked in about 90- 120 minutes. You can put some ginger and salt if you like. However, if it is authentic Hubei Tujia chicken, there is no need to put any seasoning, including salt.

Third, coconut chicken soup:

Ingredients: chicken 1 piece, coconut 1 piece, 1/4 skin, and proper amount of salt.

Practice: 1. Wash the coconut meat and cut it into small pieces. 2. Slaughter the chicken, wash and dry it, cut it into large pieces, and drain the water. 3. soak the peel in hot water for a while, scrape off the pulp and wash it. 4. Keep a proper amount of water rolling, and put the chicken, coconut meat and peel into the pot to cook for three hours.

Efficacy: Coconut chicken soup is delicious and sweet, which is beneficial to the stomach.

Fourth, mushroom chicken soup.

Ingredients: half a chicken, eight mushrooms, ten red dates and two ginger.

Seasoning: one tablespoon of wine and one teaspoon of salt.

Method:

1, clean the chicken, cut it into large pieces, blanch it first, rinse it, and put it in a saucepan.

2. Soak the red dates for 10 minute, and then soak the mushrooms until soft. After removing the pedicle, put it in a saucepan with ginger slices and pour a spoonful of wine.

3. Add boiling water and steam for 40 minutes in a rice cooker or steamer, and season with oil and salt.

Important: Gu Bei mushroom is also a kind of Lentinus edodes, with thick handle, cooking resistance, rich aroma, hypertrophy and elasticity, which is more delicious than thin-slice Lentinus edodes. It can also be steamed with chicken legs. At least half-native chicken is more suitable for stewing soup. Broiler is tasteless and not suitable for long-term cooking.

Five, black-bone chicken soup:

Method 1,

Raw materials: a black-bone chicken, some ginseng, some red dates, a slice of ginger and a proper amount of salt;

Production: Wash the materials and throw them into the pot 1 half an hour or 2 hours. If the chicken has no oil, you must put some oil in it.

Method two,

Raw materials: a black-bone chicken, plus angelica, astragalus, black beans, medlar, prepared rehmannia root (soaked to remove sand), red dates and Huai Sheng;

How to make it: Simmer on low heat for 3 hours, and finish the soup and dregs.

Efficacy: This decoction can regulate menstruation (treating dysmenorrhea), beauty beauty. Take it once a month, and look 5 years younger after 10 years.

Six, steamer chicken soup:

Ingredients: half a chicken, four ounces of ham, a fresh bamboo shoot and five pieces of mushrooms.

Seasoning: 1 tbsp wine, 65438+ 0/4 teaspoon salt, a little pepper.

Method:

1 Wash the chicken, cut into pieces, blanch the chicken to remove blood, rinse it, and put it in a steamer.

2. After the mushrooms are pedicled, divide everything in two, add a tablespoon of wine, pour boiling water on all the materials, and steam in a steamer or rice cooker for 50 minutes.

3. After taking out, add other seasonings and mix well to serve.

Important note: The steamer is a kind of ceramic container made in Yunnan with a steam column in the middle. The food stewed in this container has the characteristics of refreshing soup in the stew pot and elasticity in the stew pot, and can be replaced by ordinary stew pot. This soup must be steamed across the water to prevent the water in the steamer from entering the stew pot through the steam column and polluting the soup.

Seven, buckle the global soup.

Ingredients: chicken (125g), chicken soup (1250g), sea cucumber (200g), chicken gizzard (2 slices), shiitake mushroom (or fresh shiitake mushroom) (10 slice), water-borne squid (/kloc-0).

Methods: 1. Chop chicken, humidify water chestnut powder and salt to make 10 meatball, chop fish and pork, add salt, pepper, sesame oil and dried water chestnut powder to make 10 meatball, and cut chicken gizzard, sea cucumber and squid into 10 pieces.

Take it out after steaming, pour it into a big soup bowl, add chicken soup (1250g), boil it, and put it into the original soup pot. This is a soup with many colors, beautiful colors and fresh taste.

Eight, golden hook chicken feet soup:

Ingredients: half a catty of soybean sprouts, one catty of chicken feet and two slices of ginger.

Seasoning: one tablespoon of wine and one teaspoon of salt.

Method:

1 Wash the chicken feet, chop off the toes first, cut each one in half, blanch it first, then cook it with water, pour in a spoonful of wine, and add ginger slices for 20 minutes.

2. Add bean sprouts, stew for 10 minute, add salt to taste, remove ginger slices, and turn on the fire.

Important note: this soup can also be steamed, but the chicken feet should be steamed first, and then the bean sprouts should be put to prevent the bean sprouts from being too rotten. Chicken feet need to buy chicken feet, the meat layer is thick, the local chicken feet are too thin, and there are few edible parts. Chop off the claw tip to avoid being hooked by the claw tip when eating.

Nine, mustard chicken soup:

Ingredients: half a chicken or two drumsticks, a mustard heart and two pieces of ginger.

Seasoning: one tablespoon of wine and one teaspoon of salt.

Method:

1, chop the chicken into pieces, blanch it to remove the blood, rinse the foam, drain it, put it in fifteen cups of boiling water, add two pieces of ginger and a spoonful of wine to boil it, and then simmer for fifteen minutes.

2. Peel the mustard heart piece by piece, trim it neatly, cut it into small pieces, scald it in boiling water, take it out and take a bath immediately.

3. Put mustard in chicken soup and cook for another fifteen minutes, then season with salt.

Key Tip: The meat quality of half chicken or drumstick is better than that of half chicken. After scalding mustard, one can remove some bitterness and the other can keep green. You can also burn mustard directly in chicken soup, the color will turn yellow, but the taste of the dish is very heavy, the fragrance is very clear, and each has its own strengths.

Ten, chicken soup (this can be counted as the most common chicken soup you want):

Ingredients: two chicken legs, six mushrooms, four ounces of ham (if you don't have it), and two pieces of ginger.

Seasoning: one tablespoon of wine and appropriate amount of salt.

Method:

1, cut the chicken leg into pieces, blanch it in Sichuan, take it out and rinse it, put it in a stew, add seven bowls of boiling water and pour a spoonful of wine.

2. Cook the ham first, then slice it and put it in, then steam it with the soaked and pedicled mushrooms, and add ginger slices at the same time.

3. After 40 minutes, fish out the ginger slices and take them out. Season with salt and serve.

Important: Because ham is salty, try it carefully whether it is salted or not to avoid being too salty. Big mushrooms can be cut in half and then put in, and small mushrooms can be used whole.

Eleven, pointed chicken feet soup:

Ingredients: twelve chicken feet, one or two flat-pointed bamboo shoots and two pieces of ginger.

Seasoning: one tablespoon of wine and half a teaspoon of salt.

Exercise:

1, chicken feet are cut off first, each chicken foot is cut into two sections, scalded first, washed after removing blood, and put into a stew.

2. Soak the flat-pointed bamboo shoots, cut off the hard stems, cut them into small pieces with a knife, put them in a stew, pour a tablespoon of wine, add ginger slices and seven bowls of boiling water, and steam for 40 minutes.

3. Season with oil and salt when eating.

Key tips: chicken feet are thick, chicken feet are thin, and chicken feet are thin, which is not delicious. You can cook it directly on the fire.

Twelve, shredded chicken cloud ear soup:

Ingredients: chicken breast 1 piece, 6 pieces of tremella, and half a bamboo shoot.

Seasoning: half a tablespoon of wine, half an egg white, half a teaspoon of salt, one teaspoon of white powder, five bowls of broth, one teaspoon of salt, one teaspoon of black vinegar, four teaspoons of white powder and a little sesame oil.

Method:

1, shred chicken breast, mix seasoning □ marinate 10 minute, soak tremella and shred cooked bamboo shoots.

2. First put the tremella into the broth, cook the shredded bamboo shoots, and then add salt to thicken.

3. Add shredded chicken and bring to a boil. Turn off the heat when the shredded chicken is ripe and tender. Pour in vinegar and a little sesame oil, and take out.

Key tip: Cut the shredded chicken along the silk, so that it won't shrink when cooked. Auricularia auricula is a kind of dried auricularia auricula, which is thin and crisp and tastes better than ordinary auricularia auricula.

Thicken and add shredded chicken. The shredded chicken is tender. In order to avoid sticking together when put in the pot, put a little soup in the bowl to soak the shredded chicken.

Thirteen, chicken and corn soup:

Ingredients: half a piece of chicken breast and a can of corn sauce.

Seasoning: two egg whites, half a cup of water, 1/4 teaspoons of salt and half a tablespoon of wine; Five bowls of stock, three tablespoons of corn flour and one teaspoon of salt.

Method:

1, scrape the chicken breast with a knife, mix in seasoning and mix well to make chicken paste.

2. Boil the broth, add corn sauce to boil, season and thicken;

3. Slowly pour the cut chicken until it floats and boils, then turn off the fire.

Important note: the soup eaten in this western food is thickened with corn flour instead of white powder. The soup is thick and will not flow back, causing precipitation and decomposition. If you use chicken breast, you should shave it, not chop it directly, so as not to have tendons. If the wicker is tender, you can chop it directly after removing the tendons.

Fourteen, chicken abalone soup:

Ingredients: half a chicken breast and one canned abalone;

Seasoning: two egg whites, three tablespoons of water, one tablespoon of wine, four teaspoons of salt1/,four bowls of broth, half a teaspoon of salt, a little pepper and three tablespoons of white powder.

Method:

1, chicken breast ribs scraped clean, chopped and mixed with seasoning □ mix well. Sliced abalone;

2. After the broth is boiled, first season and thicken it, then slowly pour in the chopped chicken, stir well and cook until it floats;

3. Add abalone slices, boil them again, and then turn off the fire and take them out.

Key Tip: If you can buy the chicken breast, scraping with the chicken breast is the best way to make minced chicken, because it is tender, gluten-free, and not easy to agglomerate.

Abalone should not be cooked for a long time to avoid being too hard. Abalone soup is turbid, so it should be reserved for other purposes and should not be added to the soup.