Tujia Chicken: A kind of wild domestic chicken in rural areas of Jianghan Plain. There is no artificial feed, and the taxes in rural areas are so heavy that people don't have enough to eat. How can they have spare money to buy feed for chickens? This year's new chickens, according to the normal growth law, are about a catty at most before and after the Mid-Autumn Festival; The next year, the oil and gas were too heavy, and the meat was just as beautiful, but it burned to plug the teeth.

Pot: It is the kind of pot (altar) with rough porcelain like an alcoholic's wine bottle, with rough appearance and glazed inner container. For example, my crock has been used for almost ten years, because there are cracks and several hoops outside. The longer the pot is used, the more beautiful the chicken soup is. It's a pity that this pot was broken by my son with a fire stick.

Bansu: Fresh Bansu, peeled, washed and drained.

The crock is filled with clear water, up and down 1/2, then cold water chicken and millet (optional). Authentic crock chicken soup doesn't need any seasoning. Put it in the kitchen where firewood is burned, surround the crock with residual fire and simmer slowly. Not an open fire, but a dark fire like charcoal. As the fragrance grows stronger, it will be cooked in about 90- 120 minutes.

You can put some ginger and salt if you like. However, if it is authentic Hubei Tujia chicken, there is no need to put any seasoning, including salt.

Chicken soup; Inspirational nonsense

Stewed chicken soup with coconut

Ingredients: chicken 1 piece, coconut 1 piece, 1/4 skin, and proper amount of salt.

Exercise:

1. Wash coconut meat and cut it into small pieces.

2. After killing the chicken, wash the internal organs, cut into large pieces and drain the water.

Soak the peel in hot water for a while, scrape off the pulp and wash it.

4. Keep a proper amount of water to boil, add chicken, coconut meat and peel to boil, then simmer for three hours, and season with salt to drink.

Efficacy: Coconut chicken soup is delicious and sweet, which is beneficial to the stomach.

Mushroom chicken soup

Materials:

Half a chicken, eight mushrooms, ten red dates and two ginger.

Seasoning:

A spoonful of wine and a teaspoon of salt.

Method:

Wash the chicken, cut it into large pieces, blanch it, rinse it, and put it in a stew pot.

Soak the red dates in 10 minute, soak the mushrooms until soft, remove the pedicels, put them in a stew with ginger slices, and pour a spoonful of wine.

Add boiling water, steam for 40 minutes in an electric cooker or steamer, and season with oil and salt.

Key tip:

Gu Bei mushroom is also a kind of Lentinus edodes, with thick pedicle, cooking resistance, rich aroma, hypertrophy and elasticity, which is more delicious than thin-slice Lentinus edodes.

You can also steam it with chicken legs. At least half a chicken is more suitable for stew. Broilers are tasteless and not suitable for long-term cooking.

chicken soup; inspirational nonsense

Methods 1, one black-bone chicken, several ginseng slices, several red dates and one ginger slice.

Wash the materials and throw them into the pot 1 half an hour or 2 hours.

You won't forget to put salt, will you? If the chicken doesn't have much oil, you have to add some oil.

Method 2: Add Radix Angelicae Sinensis, Radix Astragali, Semen Sojae Atricolor, Semen Platycladi, Radix Rehmanniae Preparata (soaked to remove sand), Fructus Jujubae, and Rhizoma Dioscoreae, simmer for 3 hours, and finish the soup even with dregs. This soup is used for regulating menstruation (treating dysmenorrhea) and beautifying. Eat it once a month, and look 5 years younger after 10 years.

Steamed chicken soup

Materials:

Half a chicken, four ounces of ham, a fresh bamboo shoot and five pieces of mushrooms.

Seasoning:

A tablespoon of wine, 1/4 teaspoons of salt, a little pepper.

Method:

Wash the chicken, cut into pieces, blanch it to remove blood, wash it and put it in a steamer.

Cook the ham first, remove some salty taste, slice it, put it on the chicken, peel off the hard skin of fresh bamboo shoots, cut it into strips and put it in.

After the mushrooms are pedicled, divide them into two parts, add a tablespoon of wine, pour boiling water on all the materials, and then steam them in a steamer or rice cooker for 50 minutes.

After taking out, add other seasonings and mix well to serve.

Key tip:

The steamer is a ceramic container made in Yunnan with a steam column in the middle. The food stewed in this container has the characteristics of refreshing soup in the stew pot and elasticity in the stew pot, and can be replaced by ordinary stew pot.

This Dojo must be steamed across the water to prevent the water in the steamer from entering the stew pot through the steam column and polluting the soup.

Kouqiuhuan Shangtang

Ingredients: chicken (125g), chicken soup (1250g), sea cucumber (200g), chicken gizzard (2 slices), shiitake mushroom (or fresh shiitake mushroom) (10 slice), water-borne squid (/kloc-0).

Methods: 1. Chop chicken into minced meat, humidify water chestnut powder and salt to make 10 balls, chop fish and pork into minced meat, and add salt, pepper, sesame oil and water chestnut dry powder to make 10 balls respectively. Cut chicken gizzard, sea cucumber and squid into 10 pieces respectively.

Take it out after steaming, pour it into a big soup bowl, add chicken soup (1250g), boil it, and put it into the original soup pot. This is a soup with many colors, beautiful colors and fresh taste.

Golden hook chicken feet soup

Materials:

Half a catty of bean sprouts, one catty of chicken feet and two slices of ginger.

Seasoning:

A spoonful of wine and a teaspoon of salt.

Method:

Wash chicken feet, chop off sharp corners, cut each one in half, blanch first, then cook with clear water, pour in a spoonful of wine, add ginger slices and cook for 20 minutes.

Add bean sprouts, stew for 10 minutes, season with salt, take out ginger slices and bring to a boil.

Key tip:

This soup can also be steamed, but the chicken feet should be steamed first and then the bean sprouts should be added to avoid being too rotten.

Chicken feet need to buy chicken feet, the meat layer is thick, the local chicken feet are too thin, and there are few edible parts. Chop off the claw tip to avoid being hooked by the claw tip when eating.

Mustard chicken soup

Materials:

Half a chicken or two drumsticks, a mustard heart and two pieces of ginger.

Seasoning:

A spoonful of wine and a teaspoon of salt.

Method:

Chop the chicken, blanch it to remove the blood, rinse off the foam, drain the water, put it in fifteen cups of boiling water, add two pieces of ginger and a tablespoon of wine to boil, and then cook for fifteen minutes on low heat.

Peel the mustard heart piece by piece, trim it neatly and cut it into small pieces, scald it in boiling water, and take a bath immediately after taking it out.

Add mustard to the chicken soup and cook for 15 minutes, then season with salt.

Key tip:

The meat quality of half chicken or chicken leg is better than that of half chicken.

Scalding mustard can remove some bitterness and keep green.

You can also burn mustard directly in chicken soup, the color will turn yellow, but the smell of the dish is very strong, the smell is very clear, and each has its own strengths.

Sliced chicken soup

Materials:

Two chicken legs, six pieces of mushrooms, four ounces of ham and two pieces of ginger.

Seasoning:

A spoonful of wine and salt.

Method:

Cut the chicken leg into pieces, blanch the blood, take it out and rinse it, put it in a stew, add seven bowls of boiling water and pour a tablespoon of wine.

Cook the ham first, then slice it, and then steam it with soaked mushrooms and ginger slices.

After 40 minutes, take out the ginger slices and eat them. Season with salt.

Key tip:

Because ham is salty, whether to add salt or not should be carefully tried to avoid being too salty.

Big mushrooms can be cut in half and then put in, and small mushrooms can be used whole.

Zhao Jianfeng soup

Materials:

Twelve chicken feet, one or two flat-pointed bamboo shoots and two slices of ginger.

Seasoning:

A tablespoon of wine and half a teaspoon of salt.

Exercise:

Cut off the tip of chicken feet, cut them into two parts, blanch them first, rinse them after removing blood, and put them in a stew.

Soak the flat-pointed bamboo shoots, cut off the hard stems, cut them into small pieces with a knife, put them in a stew, pour a tablespoon of wine, add ginger slices and seven bowls of boiling water, and steam for 40 minutes.

Season with oil and salt when eating.

Key tip:

Chicken feet are thick, local chicken feet are thin, and chicken feet are not delicious.

You can cook it directly on the fire.

Chicken shredded auricular soup

Materials:

One piece of chicken breast, six pieces of fungus and half a bamboo shoot.

Seasoning:

Half a tablespoon of wine, half an egg white, half a teaspoon of salt and a teaspoon of white powder.

Five bowls of soup, one teaspoon of salt, one teaspoon of black vinegar, four teaspoons of white powder and a little sesame oil.

Method:

Shred chicken breast, add seasoning and marinate 10 minute. Soak tremella and shred. Cook bamboo shoots and shred them.

Put tremella into stock, cook shredded bamboo shoots, season with salt and thicken.

Add shredded chicken and bring to a boil. Turn off the heat when the shredded chicken is tender. Pour in vinegar and a little sesame oil.

Key tip:

Shred the shredded chicken to avoid shrinking when cooking.

Auricularia auricula is a kind of dry auricularia auricula, which is thin and crisp and tastes better than ordinary auricularia auricula.

Thicken and add shredded chicken. The shredded chicken is tender. In order to avoid sticking together when entering the pot, put a little soup in the bowl and shred the chicken.

Chicken and corn soup

Materials:

Half a piece of chicken breast and a jar of jade sauce.

Seasoning:

Two egg whites, half a glass of water, 1/4 teaspoons of salt, and half a tablespoon of wine.

Five bowls of soup, three tablespoons of corn flour and one teaspoon of salt.

Method:

Scrape the chicken breast with a knife, add seasoning and mix well to make chicken paste.

Boil the stock, add corn sauce and boil, season and thicken.

Slowly pour in the chopped chicken until it floats and boils, then turn off the heat.

Key tip:

The soup eaten in this western food is thickened with corn flour, not white powder. The soup is thick and will not flow back, resulting in sediment decomposition.

If you use chicken breast, you should shave it, not chop it directly, so as not to have tendons. If the wicker is tender, you can chop it directly after removing the tendons.

Chicken abalone soup

Materials:

Half a chicken breast and a canned abalone.

Seasoning:

Two egg whites, three tablespoons of water, one tablespoon of wine and 1/4 teaspoons of salt.

Four bowls of soup, half a teaspoon of salt, a little pepper and three tablespoons of white powder.

Method:

Scrape the ribs of chicken breast, chop them, add seasoning and mix well. Sliced abalone.

After the stock is boiled, season and thicken, then slowly pour in the chopped chicken, stir well and cook until it floats.

Add abalone slices and turn on the switch again.

Key tip:

If you can buy chicken breast, it is best to scrape it with willow, because it is tender, gluten-free and not easy to agglomerate.

Abalone should not be cooked for a long time to avoid being too hard. Abalone soup is turbid and should not be added to the soup.

Chicken meatball soup

Materials:

Two chicken legs, four ounces of ham, and one or two flat-pointed bamboo shoots.

Seasoning:

A tablespoon of wine, salt and Hu fen.

Method:

Boneless chicken leg, cut into four squares, blanch chicken leg and leg bones together, remove blood, add water to chicken bones, and remove soup.

Put the chicken balls in a saucepan, add flat-pointed bamboo shoots and boiled ham, add a tablespoon of wine and steam for half an hour.

Season with salt and pepper when eating.

Key tip:

Boneless chicken nuggets are called chicken balls, and boneless chicken nuggets are called chicken nuggets.

If the flat-pointed bamboo shoots are strip-shaped or spherical, the hard stems should be removed before use.

The flat-headed tip and ham are salty. Try to be salty after steaming before deciding whether to add salt to avoid being too salty.

Electric pot mushroom chicken

There are two ways to eat this mushroom chicken soup: mix it with rice or noodles to make mushroom noodle soup. Cooking with an electric cooker is simple, time-saving and delicious.

Ingredients: chicken with bones is Wei, four or five fragrant flowers and two carrots.

Practice: 1. Peel and degrease the chicken, wash it, put it in an inner pot and drown it with water.

2. Wash the mushrooms and soak them. Wash carrots, peel and dice them, and put them in an inner pot.

The water in the outer pot has three scales. The electric cooker switch can be opened for ten to fifteen minutes, and then you can eat!