How to cook black chicken soup? It's delicious and nutritious

To make black chicken soup both delicious and nutritious, the key lies in the combination of ingredients and control of heat. It is recommended to match with Tonic Diet ingredients such as angelica, wolfberry, red dates, etc., and stew in water or casserole slowly to retain nutrition and improve taste.

1. Material selection and treatment

Choose black chickens that have been around for about a year, as their meat is denser and more solid. After slaughter, it is necessary to thoroughly clean the internal organs, cut off the chicken feet and nails, and soak them in salt water to remove blood. The yellow fat layer beneath the skin of the black chicken can be partially retained to enhance the aroma of the soup, but not too much. When blanching, add ginger slices and cooking wine, boil the water for 3 minutes, and remove it to effectively remove the fishy smell.

2. Combination of medicinal herbs

Angelica sinensis can nourish blood and promote blood circulation. When combined with black chicken, it can enhance the nourishing effect. The dosage is about 5 grams per time. It is better to choose goji berries from Ningxia, soak them in water before stewing. Red dates are recommended to be used without seeds to avoid dryness and heat. A small amount of Huangqi can be added to enhance immunity, but individuals with yin deficiency constitution should reduce the dosage. Medicinal herbs should be added after simmering for 1 hour to avoid bitterness from prolonged cooking.

3. Heat control

When stewing in casserole, first use high fire to boil, turn low fire to slow stew for more than 2 hours, and keep Noodles in soup slightly fluctuating. The water temperature should be controlled at around 90 ℃ for the water-resistant stewing method, and the collagen should be fully dissolved after stewing for 3 hours. Avoid adding water midway. If it is necessary to add water, use hot water. In the last 15 minutes, you can open the lid and collect the soup to make it richer.

4. Seasoning timing

Salt should be added 10 minutes before turning off the heat, as it can cause the meat to turn dry too early. 2-3 pieces of crystal sugar can be added to make it fresh, but it is not suitable for patients with diabetes. Sprinkle a little white pepper powder before cooking to remove greasiness and enhance aroma. It is not recommended to add monosodium glutamate. Instead, dried scallops or ham bones can be used to enhance the flavor and maintain the original taste of the soup.

5. Nutritional pairing

Paired with fresh yam can enhance the spleen strengthening effect. Peel and cut into pieces, then stew for 1 hour. Adding fresh mushrooms such as bamboo fungus can increase dietary fiber and freshness. Green leafy vegetables such as wolfberry leaves should be added in the last 5 minutes to avoid vitamin loss. Individuals with Yin deficiency constitution can add Ophiopogon japonicus, while those with Yang deficiency can add Codonopsis pilosula to achieve personalized conditioning.

The stewed black chicken soup is recommended to be consumed with meat and soup, and should not be consumed more than 3 times a week. Pair with mixed grains of rice and blanched vegetables as a main course to avoid consuming with strong tea, which may affect iron absorption. Refrigerate for no more than 48 hours and boil when reheating. Pregnant women and those with damp heat constitution should reduce the amount of medicinal herbs used, and postoperative recovery patients can increase the stewing time to 4 hours to make nutrients more easily absorbed. Adjust the formula according to the season. In summer, add jade bamboo to clear heat, and in winter, add longan to warm and nourish, achieving the effect of year-round health preservation.