Recipe of Angelica sinensis chicken soup

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  1. Soak the red dates and wolfberry, change the knife to use the angelica root, and cut the ginger slices

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  2.Chop the black-bone chicken into pieces, rinse with water for three minutes, then soak in water for ten minutes, squeeze it, then pour out and drain

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  3.Put cold water into the pot without adding anything.Boil the water and stir up all the foam.Then pour out the water and rinse it with cold water.Rinse the chicken thoroughly.Put the ginger slices and angelica slices into the soup pot, and add 2.5L Nongfu Spring mineral water

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  4. Fire Boil, add a spoonful of edible salt when it is almost boiling, then turn to low heat and simmer!

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  5. It will be ready in about an hour and a half.It is recommended to cook it for an hour.Take out a piece of chicken and test it with chopsticks.If it is almost cooked, add the wolfberry and red dates and cook for ten minutes

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  6.It usually takes between an hour and an hour and a half to mature, because the size of the chopped chicken pieces is different, and the cooking time is also different, so you need to grasp this! Test the taste before cooking, add a small amount of salt and stir evenly! This is a picture of the finished product in the packaging box.I forgot to take a picture of the one inside the soup pot