Efficacy and method of stewing chicken with angelica and astragalus

There are many important medicinal dishes in my country, such as chicken stewed with angelica and astragalus, which is the most popular one among many people. However, some young people do not know much about this kind of medicinal food, and do not know the efficacy and method of chicken stewed with angelica and astragalus, so they miss many opportunities to eat it. I will give a professional introduction to chicken stewed with angelica and astragalus in a while, not only telling you the efficacy of this dish, but also writing down its method in detail.

The efficacy of chicken stewed with angelica and astragalus

Chicken stewed with angelica and astragalus is a well-known medicinal food. Its most important function is to replenish blood and qi. People can effectively replenish qi and blood, relieve anemia symptoms, and promote the recovery of women's uterus after childbirth. In addition, chicken stewed with angelica and astragalus has a good conditioning effect on women's postpartum blood deficiency and qi deficiency. It is the most suitable nourishing dish for postpartum women.

How to cook chicken stewed with angelica and astragalus

Ingredients for Chicken Stew with Angelica and Astragalus

When making chicken stewed with angelica and astragalus, you need to prepare an old hen, appropriate amounts of red dates and angelica with astragalus, and also appropriate amounts of wolfberry, ginger and table salt.

Specific steps of stewing chicken with angelica and astragalus

1. Wash the prepared angelica, astragalus, red dates and wolfberries with clean water, then smash the ginger with a knife and set aside.

2. After cleaning the old hen, put clean water in a pot and bring it to a boil. Then put the chicken in to blanch to remove the blood. Take it out and drain the water for later use.

3. Put all the prepared ingredients into the soup pot, add water to cover the chicken, bring to a boil over high heat, then remove the floating residue on the top, then reduce the heat and simmer slowly for one and a half hours, add salt and simmer for a while, turn off the heat, and take it out after it cools down. Eat the meat and drink the soup, the nourishing effect is most obvious.