In the rainy season, the climate is pleasant, it is a good time to supplement, and tomorrow is the rainy season. And there is a saying: "Gu Yu drinks a soup without the help of a doctor", what does this "soup" mean? In fact, it is chicken soup stewed with spring bamboo shoots, which is not only delicious but also nutritious. In this alternating spring and summer season, which is also the peak period of influenza, this chicken soup with spring bamboo shoots also helps to strengthen the body's immunity.
Spring bamboo shoots are a unique spring vegetable, and now it is also in season, spring bamboo shoots are delicious and nutritious. It is rich in vitamin C, dietary fiber, and a variety of minerals that help promote digestion. Chicken, on the other hand, is a high-protein, low-fat meat rich in amino acids and minerals, which help to enhance physical strength and improve immunity. The soup is stewed with fresh spring shoots and tender chicken, and the flavor is rich and the soup is golden, and one pot is not enough to drink.
Here are the detailed steps to share the chicken soup stewed with spring bamboo shoots:
Step 1: Blanch the bamboo shoots
First, peel the spring shoots, clean them and cut them into strips, blanch them in boiling water for 2 minutes to remove oxalic acid and astringency, and remove the spring shoots for later use.
Step 2: Dispose of the chicken
Prepare a local chicken, the taste of the stewed soup with the local chicken will be more delicious, and the local chicken meat is of excellent quality, chewy, and is a pollution-free, hormone-free green food. If the chicken is well handled, it can be chopped into pieces, and blanching may cause the loss of nutrients and the taste of the chicken. In order to reduce the fishy smell, you can choose to soak the chicken in water, soak it in blood and impurities, and then remove it and clean it.
Step 3: Simmer the chicken broth
Prepare a casserole, put the chicken in, put in the ginger slices, pour in an appropriate amount of boiling water, boil over high heat and turn to low heat and simmer for about 60 minutes, then add spring bamboo shoots and red dates, continue to simmer for 30 minutes, add wolfberries and 1 tablespoon of salt to taste 5 minutes before the pot, and finally simmer until the chicken is soft and rotten.
A delicious spring bamboo shoot stewed chicken soup is ready, it often rains before and after the valley rain, the air humidity is large, the moisture is easy to invade our body, making us weak, at this time you can drink a bowl of steaming chicken soup, which helps to dispel dampness.
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