Material preparation: 1, 500g of broiler and 30g of Polygonum Multiflori Radix; 2. Salt, monosodium glutamate, cooking wine, oyster sauce, sesame oil, pepper, onion and ginger.

Exercise:

1. Wash the chicken, chop it into walnut-sized pieces with a knife, blanch it in a boiling water pot, take it out and wash it. Wash onion and ginger separately and pat them loose with a knife. Put Polygonum multiflorum Thunb in a bowl, blanch it with boiling water, and take it out.

2. Put the chicken nuggets, onion, ginger and Polygonum multiflorum together in a big soup bowl.

3. Wash the pan, put it in a 1 soup bowl and boil it. Add a proper amount of refined salt, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, a little pepper and sesame oil, mix well, pour it into a bowl with chicken pieces, steam the chicken pieces in a cage for about 20 minutes until cooked, take it out, add a little monosodium glutamate and mix well.

If you put salt in the stewed chicken first, it will directly affect the taste, characteristics and nutritional preservation of chicken and chicken soup. This is because if the chicken is soaked in salt water and salty soup before stewing, the chicken tissue will shrink and tighten obviously, which will affect the dissolution of nutrients into the soup, hinder the concentration and quality of the soup, and make the stewed chicken hard and old, and the soup tasteless. Therefore, the correct way to put salt in stewed chicken is to cool the stewed chicken soup to 80-90 degrees Celsius, and then add a proper amount of salt, so that the chicken soup and meat taste the best.

Second, crock chicken soup:

Preparation: Tujia chicken (a wild domestic chicken in the plain countryside). There is no artificial feed, not chickens fed with artificial feed. Choose new chickens this year, according to the normal growth law, 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, and its appearance has been hoop several times because of cracks. The longer the pot is used, the more beautiful the chicken soup is.

Bansu: Fresh Bansu, peeled, washed and drained.

Production: the crock is filled with clear water, 1/2, and the chicken and millet (optional) are added to the cold water in turn. The authentic crock chicken soup does not 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.

Third, coconut chicken soup:

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.