Ten Grain Ginseng Chicken Soup Hidden Deliciousness

Overview

Last time, Summer brought everyone a ten-grain porridge that was comfortable and warm to the stomach. However, for foodies, there is no saying that ten-grain rice can only be used to make sweet soup... With the advent of autumn and the cold weather, chicken dishes have become a good thing to warm and nourish the body. But always drinking chicken soup will inevitably feel monotonous, so Summer recommends a soup that combines main, side, meat and vegetarian ingredients - Shibao Ginseng Chicken Soup. A series of nourishing ingredients and herbs are added together and simmered slowly over low heat until tender. The chicken soup is not only not greasy, but also fresh and delicious, with a medicinal aroma. The soup is rich but light in taste. It tastes light at first, but becomes more and more delicious as you drink. The chicken is split open with a pinch of chopsticks. The chicken belly is filled with ten-grain rice. The ten-grain rice that absorbs the essence of ginseng chicken soup is more delicious than the tender chicken.

Tags

• soups
• autumn recipes
• lunch
• dinner
• american ginseng
• chicken
• morels
• red dates
• ten-grain rice
• wolfberry
• ginger slices
• salt

Ingredients

Steps

1. 1 Wash the grains and soak them in water for more than 2 hours;

   

2. 2 Wash the chicken and drain the water, mix the soaked grains and ginseng slices together, and then stuff the chicken belly. About eight points full;

   

3. 3 Use a toothpick to seal and insert firmly;

   

4. 4 Put it into a pot and blanch it until the chicken skin turns yellow.

   

5. 5 Take a casserole, add chicken, ginger slices and morels, add enough water and bring to a boil over high heat;

   

6. 6 After the fire boils, add red dates and wolfberry;

   

7. 7 Turn to low heat and simmer for more than an hour, until the chicken is tender;

   

8. 8 Lift the pot, remove the toothpick, and add a small amount of salt;

   

9. 9 The multigrain ginseng chicken soup is completed.