Barley, carrot and hen soup

Barley, carrot and hen soup

Overview

A relative gave him a hen that was about to stop laying eggs. When he cut it open, he found that there were still unborn eggs in his belly. Domestic and farmed chickens taste different. The cooked chicken soup is golden in color and rich in fragrance. The meat is fresh and tender and has a strong aroma. It is really nourishing.

Tags

Ingredients

Steps

  1. Cut the chicken into pieces and wash them. There are still little eggs in the chicken's belly.

    Barley, carrot and hen soup step 1

  2. Cut the carrots into cubes, soak the black fungus and wash well.

    Barley, carrot and hen soup step 2

  3. Soak the barley one night in advance and wash the wolfberry.

    Barley, carrot and hen soup step 3

  4. Add ginger slices to the pot and stir-fry, add cooking wine to remove the fishy smell.

    Barley, carrot and hen soup step 4

  5. Add more boiling water than the chicken. Bring to a boil over high heat. Skim off the foam and add barley. Reduce the heat to low.

    Barley, carrot and hen soup step 5

  6. When the chicken is a little crispy, add carrots and black fungus. After boiling over high heat, reduce to low heat.

    Barley, carrot and hen soup step 6

  7. When the carrots are tender, add salt to taste.

    Barley, carrot and hen soup step 7

  8. Finally sprinkle with chopped green onion.

    Barley, carrot and hen soup step 8