"I don't trust the chicken I bought outside, so I seldom make chicken soup. This time I brought my own chicken from my hometown, and I didn't even have to drown. The soup I made is very fragrant. Stewed with white radish and chicken, it is a perfect match, very nutritious and delicious. "
material
condiments
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Chicken (native chicken, domestic)1000g
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2 white radishes (round)
condiments
Chinese wolfberry
20 capsules
Cordyceps flower
5 grams
salt
1 spoon
energy
1 block
garlic
2 petals
verdant
1 segment
Light soy sauce
10g
white vinegar
5 grams
Bai turnip stewed chicken
1.
Prepare raw materials
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2.
Cut the white radish into hob blocks.
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3.
Cut ginger, garlic cloves and green onions into small pieces.
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4.
Put a proper amount of water into the casserole, add white radish, Cordyceps sinensis, Lycium barbarum, ginger, garlic cloves and green onions, and bring to a boil.
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5.
Stir-fry the chicken in the pot.
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6.
Add the right amount of salt, soy sauce and white vinegar, stir-fry and taste.
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7.
Put the chicken in a boiling casserole and simmer for about two and a half hours.
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8.
Out of the pot
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White turnip stewed chicken finished product drawing
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Cooking tips
1, don't put oil when the chicken is fried, and don't pour the fried oil into the casserole;
2. Add more salt when frying chicken, so there is no need to add salt in the soup;
3. The chicken stewed after frying is more compact and stews for a long time, but the chicken is very tasty.