| 摘要 |
PURPOSE: A method of making chicken soup using black beans and herbal material as a main component together with conventional chicken soup material is provided. It does not use ginseng and removes fat during cooking and thus produces chicken soup that is not greasy while having good taste and flavor. CONSTITUTION: The chicken soup is prepared by the steps of: blanching a dressed chicken for about 5min to remove fat; heating kelp, radish, ginger, green onion, onion, whole garlic bulbs, Kalopanax pictus, licorice root, Astragali Radix, Angelicae Gigantis Radix, Lycii Cortex Radicis, Cervi Cornu(old horn) and Zizyphi Fructus to give a stock; bring the blanched chicken and boiling stock to hard boil for 15min or to a weak boil for 20min; placing glutinous rice, black rice, Lotus seeds, black beans, black sesames, pine nuts, walnuts, Gingko nuts or the like inside the chicken belly.
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