Codonopsis and Astragalus Stewed Chicken Soup

Prepare all the ingredients. First, cut the chicken into small pieces, then wash and drain them.

Peel the carrots and wash them, then cut them into small batons.

Peel the corn and then cut it into small pieces.

Put an appropriate amount of clean water into the Donlim multifunctional pot, then add the washed chicken and blanch it to remove the blood. Here, add the chicken to cold water for blanching. Using cold water allows the meat to release the fishy smell from the inside out, whereas boiling water only cooks the surface, and the internal fishy smell will still spoil the freshness of the soup when cooked later.

Then take the chicken out and rinse it clean.

Add 2 liters of fresh water back to the pot, then add the chicken, corn, carrots, codonopsis root, astragalus, goji berries, and red dates. After adding all these ingredients, bring to a boil over high heat, then reduce to medium-low heat and simmer for 30 minutes. The basic rule when making soup or stew is to turn to medium-low or low heat as soon as the water comes to a boil after adding the ingredients. Boiling too long at high heat will destroy the nutrients in the ingredients and a lot of the soup will be lost as steam. Slow simmering over low heat for a long time allows the proteins in the ingredients to release as many flavorful substances as possible, making the soup fresh, rich, and delicious.

After the chicken soup is fully simmered, add an appropriate amount of salt. When adding seasonings like salt, it is best to do so a few minutes before turning off the heat. Especially for salt, adding it too early can ruin the texture of the meat and make the soup color darker.

Add an appropriate amount of cilantro for seasoning, this makes the chicken soup taste better. Similarly, also add it a few minutes before turning off the heat, so the soup will have more flavor.

The soup is fresh and sweet, the meat is tender, and it is very delicious to drink.