Black wolfberry and mushroom chicken soup

Overview

Black wolfberry is sweet in taste and neutral in nature. It is rich in protein, wolfberry polysaccharide, amino acids, vitamins, minerals, trace elements and other nutrients. It is also rich in black fruit pigments (natural proanthocyanidins, referred to as OPC), and its OPC content exceeds that of blueberries. As of 2016, it is the natural wild plant with the highest OPC content discovered. Proanthocyanidin OPC is the most effective natural water-soluble free radical scavenger, its efficacy is 20 times that of VC and 50 times that of VE. Black wolfberry is known as the wild blue enchantress. (Excerpted from Baidu Encyclopedia) A good friend gave me a can of black wolfberry. I heard that it has high nutritional value. I checked it on Baidu and found out that it is a good thing. So I added other medicinal materials to stew chicken soup. When stewed, the soup became darker in color, did not have a special texture, and tasted quite good.

Tags

• soups
• home cooking
• black wolfberry
• chicken thigh
• cordyceps flower
• gan yao zhu
• ginger
• mushrooms
• salt

Ingredients

Steps

1. 1 Peel the skin and remove the fat from the chicken legs, prepare the medicinal ingredients, and rinse briefly.

   

2. 2 Slice the ginger, put it in the pot under cold water, cut the chicken legs in half vertically to make it easier to release the flavor, turn on the heat and add 4 slices of ginger.

   

3. 3 Cook until foaming, turn the chicken legs over, cook for a while, remove and rinse with hot water.

   

4. 4 Pour about 1/3 of the pot of water, add the chicken legs and all the ingredients, boil the water and use a dense mesh sieve to skim off the foam.

   

5. 5 Pour into the electric pressure cooker, add the remaining ginger slices, set the porridge setting for 30 minutes, and enjoy after the time is up. Add a little salt to enhance the taste.