Angelica dangshen and black-bone chicken soup
Overview
After I got up early and dropped off the kids, I went to the vegetable market near us. It is probably the only vegetable market in the city that sells all types of poultry, including chickens, ducks, pigeons, and even a big white goose. What makes soup is the freshness of the ingredients. After all, the soup made from freshly cooked ingredients is more delicious and sweeter than the frozen ingredients. Because I still have some medicinal materials at home, I bought black-bone chicken. The chicken looks dark and unpalatable, but it is super rich in nutritional value. Black-bone chicken has the functions of nourishing yin and clearing heat, nourishing the liver and kidneys, strengthening the spleen and stopping diarrhea. Eating black-bone chicken can improve physiological functions, delay aging, strengthen muscles and bones, and has obvious effects on preventing and treating osteoporosis, rickets, and iron deficiency anemia in women. All the medicinal materials I added have the effect of replenishing qi and blood, nourishing the liver and kidneys, and the prepared soup does not have a strong smell of traditional Chinese medicine.
Tags
Ingredients
Steps
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Put the black-bone chicken into a pot of cold water and blanch it to remove the blood foam. Wash the red dates, wolfberry, and lotus seeds. Wash the barley, dangshen, astragalus, angelica, and lilies and soak them for 30 minutes.
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Add enough water to the casserole and bring to a boil, add all the ingredients, bring to a boil over high heat, then turn to low heat and simmer for an hour and a half.
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Turn to high heat and simmer for 15 minutes, add a little salt and pepper.
