Chicken stew with chestnuts

Method: 1. Clean the prepared chicken first, chop it into pieces of suitable size, put it in the pot, add an appropriate amount of cold water, and then use Blanch the chicken stock over high heat. During the blanch process, skim off the floating foam on the pot. When the chicken is mature, take it out, rinse it and set aside.

2. Prepare an appropriate amount of galangal. If it is not available, you can use ordinary ginger instead. Then prepare an appropriate amount of chestnuts. The best chestnuts are hard chestnuts that have had their shells removed, but do not use raw ones. Chestnut. Then prepare another chive, clean it, cut it into chopped green onions and set aside.

3. Prepare a pot for making soup, add an appropriate amount of water, and then put the chicken, chestnuts, and galangal in it. After boiling, turn to low heat and continue to stew. hour, if there is any scum in the pot before turning to low heat when simmering the soup, you should also skim off the scum floating on it, and then do not cover the pot at other times until all the scum is removed. Then close the lid, so that the meat in the chicken can naturally evaporate with the water vapor.

4. When we are stewing soup, if there is a casserole or a special soup pot, it is also most suitable to use such a pot to stew soup. It is best to use a casserole to stew soup. When stewing, be sure to Bring the chicken soup to a boil over high heat, then turn to low heat and continue to simmer. This will not easily affect the moisture of the soup. Add an appropriate amount of salt to taste and stir evenly 10 minutes before taking it out of the pot. Continue to simmer for 10 minutes. Wait until When it comes out of the pot, add an appropriate amount of chopped green onion to garnish it and drink it. Therefore, when we stew chicken soup, we need to add more sorghum ginger, which can not only remove the fishy smell, but also increase the aroma of the soup. It also tastes very delicious and is not fishy at all.