Stewed chicken with water chestnut and radish recipe-Chinese Food-best chinese food recipes-cooking food

Stewed chicken with water chestnut and radish

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Function of water chestnut - water chestnut, originated in Europe and southern China, is cultivated most in Taihu area of the lower reaches of the Yangtze River and the Pearl River Delta. Its skin is crispy and meat is beautiful. It can be eaten by shelling after cooking. It can also be eaten by porridge. It is rich in protein, unsaturated fatty acid, vitamins and microelements. It has the effect of diuresis, milk, weight loss, health, Qi and cancer prevention. 1. It has the functions of clearing away heat, relieving fever, and detoxifying alcohol. A proper amount of white sugar and water chestnut powder can be decocted into a paste, which is suitable for the sufferings of mouth, thirst and sore throat caused by excessive drinking. Water caltrop can also alleviate skin diseases, assist in the treatment of children's head sores, head sores and other skin diseases. 2. it is recorded in Compendium of Materia Medica that eating water chestnut can nourish the spleen and strengthen the stomach, strengthen the physique and strengthen the Qi. It is a good tonic. 3. According to TCM, it is safe to eat water chestnut

Cooking ingredients

ginger slices:3 pieces

Cooking Steps

Step1:Water chestnu

Step2:Clean all the materials, put them into the soup pot, add some water, boil them in high heat, turn them to low heat and cook for 1.5 hours. Season with salt