Party Ginseng and Astragalus Stewed Chicken is a traditional nourishing medicinal diet. It is made from the Chinese medicinal herbs Party Ginseng and Astragalus. It not only has the effect of tonifying the middle and benefiting qi, but also improves the body's immune system. Let's learn how to make it!
【Ingredients】
One hen (free-range chicken or black-bone chicken), 50g Party Ginseng, 50g Astragalus, 10g red dates.
【Recommended Method】
1. Blanch the hen in boiling water to remove blood and wash it clean. Wash the red dates and remove the pits. Wash the Party Ginseng and Astragalus with water and cut them into sections.
2. Put the chicken in a stewing pot, add an appropriate amount of water, add Party Ginseng, Astragalus, red dates, cooking wine, salt, monosodium glutamate, ginger slices, and steam in a steamer until the chicken is cooked and tender. Remove and serve.
【Analysis of Efficacy】
Party Ginseng and Astragalus Stewed Chicken Soup is one of the most common medicinal diets in folk tradition, suitable for people of all ages and genders. For middle-aged and elderly women, choosing black-bone chicken can alleviate menopausal symptoms, delay aging, and maintain female charm. For men, choosing rooster can enhance physical strength. For young people, it can reduce the frequency of colds, especially for those who sweat easily or have mouth ulcers. When cooking chicken soup, add 15-30g of raw Astragalus, which is very beneficial for health.
Party Ginseng and Astragalus are medicinal herbs that can improve immune function and tonify qi. They are frequently used in traditional Chinese medicine. They can be cooked with free-range chicken. Party Ginseng and Astragalus Stewed Chicken Soup can effectively improve the body's immune system.
【Precautions】
Clean the medicinal herbs thoroughly before use and soak them in water. When cooking, pour in the soaking water together.
If stewing for 2 hours, the water will evaporate by half. Add enough water at once when adding water, do not add water halfway through to avoid affecting the quality and taste of the soup.
