Sea Cucumber Chicken Soup

Overview

My grandpa has been hospitalized recently, and my parents and we are very busy. It’s a rare day to take a free day and make some chicken soup to nourish the whole family. Chicken soup is familiar to everyone, but the addition of sea cucumber gives the original chicken soup an extra layer of savoring.

Tags

• soups
• home cooking
• maternity
• banquet dishes
• lunch
• chicken essence
• cooking wine
• pullet
• salt

Ingredients

Steps

1. 1 A little hen weighing a little over 2 pounds, preferably one that has never laid eggs. Wash and chop. Don't make it too big. When the chicken soup is finished, the chicken is often left.

   

2. 2 A certain amount of ginger and green onions, not much to say. I like to use the green onions in two parts, the white ones for stewing the soup, and the green ones for chopped into chopped green onions for later use. Slice ginger. This soup uses about 4-5 slices of ginger.

   

3. 3 Add cold water to cover the chicken. It is best to add a little more water. If you add more water later, the taste will be greatly reduced.

   

4. 4 Boil the water, skim off the foam, and pour in appropriate amount of rice wine, about 2 tablespoons. Add ginger slices and scallions. Then reduce to low heat and simmer.

   

5. 5 While the chicken soup is simmering, let's clean the sea cucumber. Soak 4 sea cucumbers in water for 24 hours, changing the water twice in between.

   

6. 6 Cut the sea cucumber open with scissors, remove the internal organs, and cut into small pieces.

   

7. 7 Simmer the chicken soup for about 1 hour and then add the sea cucumber.

   

8. 8 After the water boils, simmer for 30-40 minutes. Add salt and chicken essence, and you're ready to cook.

   

9. 9 Okay, it’s time to eat. Sprinkle with chopped green onion!