Ingredient
| Half a silky fowl | |
| Ten piece of astragalus membranaceus | |
| 8 grain of chinese wolfberry | |
| 10 longan pork | |
| A moderate amount of peanuts | |
| Eight red jujube |
Steps
| 1 |
Cut the Silky Fowl into large pieces. |
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| 2 |
Put hot water in a wok, add ginger slices and Silky Fowl, and quickly blanch for about 1 minute. |
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| 3 |
Blanch the chicken and rinse with cold water, then add the stock (peanuts, astragalus, longan and jujube) and goji berries before cooking. |
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| 4 |
Add cold water and cover with at least one large bowl of water. |
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| 5 |
Once it’s simmered, season with a little salt, add the wolfberry and let it simmer for another minute.The chicken is soft and tender, and the chicken soup is nourishing and not greasy. |
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Notice
1. Cut the silky fowl into large pieces.
2. Black chicken is blanched to remove the smell.
3. Simmer in a casserole for better taste.