Burdock and Snow Fungus Chicken Soup

Overview

I remember when I first came across the word burdock, my first reaction was, what part of the cow is it? It turns out it’s not a part of a cow, it’s a plant. It's a bit like a smaller version of Huaishan. It has a thick black skin and is very inconspicuous. It is such a plant, but it contains hidden natural supplements. Burdock contains cellulose, protein, calcium, phosphorus, iron and other vitamins and minerals needed by the human body. The carotene content is 150 times higher than that of carrots, and the protein and calcium content ranks first among roots. Burdock contains a large amount of fiber, which can stimulate large intestine peristalsis, help defecation, and reduce cholesterol, toxins and waste accumulation in the body. There is a very special ingredient in burdock called inulin, which is arginine that can promote hormone secretion and can help the body develop muscles and bones and enhance physical strength. We Cantonese people like to use burdock to make soup, adding pork bones, lean meat, and chicken. Because burdock has a special taste, we also add carrots to neutralize the taste of burdock, making it taste sweet. This soup can clear away heat and detoxify, moisten the lungs and soothe the throat, and improve the body's resistance.

Tags

• soups
• home cooking
• autumn recipes
• winter recipes
• burdock
• chicken
• fig
• carrot
• ginger
• salt
• snow fungus

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Scrape off the burdock skin

   

3. 3 Cut both burdock and carrot into thick slices

   

4. 4 After the water in the pot boils, add the chicken pieces, blanch them in the water and remove them

   

5. 5 Soak the snow fungus a few hours in advance, remove the stems and cut into chunks

   

6. 6 Add water to the earthen pot and add chicken pieces

   

7. 7 Add snow fungus, carrot, burdock, fig and ginger slices

   

8. 8 Bring to a boil over high heat, then turn to low heat and simmer for 1 and a half hours, then add salt to taste