【Hunan】Red Ginseng, Wolfberry and Native Chicken Soup

Overview

Chicken is an essential part of Chinese New Year. As the saying goes, there is no feast without chicken. This sentence is not true at all. For as long as I can remember, a pot of local chicken soup has been an indispensable part of my family’s New Year dishes every year. After simmering slowly for several hours, the whole room is filled with the unique aroma of chicken soup. The greedy smell lingers in the nose, making people unable to help but swallow their saliva. Today's local chicken soup is added with wolfberry and red ginseng. Wolfberry has the effects of nourishing the kidneys and essence, nourishing the liver and improving eyesight, nourishing the blood and calming the nerves, producing body fluids and quenching thirst, moistening the lungs and relieving coughs; red ginseng, when consumed regularly, can nourish vitality, regulate qi, produce body fluids and calm the mind. The native chicken itself has the advantages of pleasant fragrance, tender meat, rich nutrition, etc., and it does not contain hormones, which not only makes the soup taste mellow and delicious, but also easier to absorb and digest, which is very helpful for relieving stress and nourishing the body.

Tags

• soups
• home cooking
• soup
• chicken
• cooking wine
• ginger
• green onions
• red ginseng
• wolfberry
• salt

Ingredients

Steps

1. 1 Soak the chicken chopped into pieces in water for 1 hour, changing the water once in the middle.

   

2. 2 Also prepare green onion segments, ginger slices, chopped chicken fat, red ginseng and wolfberry.

   

3. 3 Boil water in a pot, add green onions and ginger, add chicken pieces and blanch them.

   

4. 4 Put the chicken fat into the iron pot and stir out the chicken fat.

   

5. 5 Add the blanched muscle pieces and stir-fry over medium heat.

   

6. 6 Stir-fry until the water dries up, then add the green onions and ginger slices.

   

7. 7 Add cooking wine and stir-fry over medium heat.

   

8. 8 Add enough water and turn to high heat to boil.

   

9. 9 After the water boils, transfer it to the soup pot, add the red ginseng, bring to a boil over high heat, then reduce to low heat and simmer for 2 hours.

   

10. 10 Add salt when the last half hour is left, and add wolfberry 5 minutes before serving.

    

11. 11 Plate.

    

12. 12 You can add a little coriander or green onions.