Composition:

chicken (as food)

Onion ginger

Cooking wine

salt

jujube

Chinese wolfberry

pumpkin

Recipe practice:

1. Marinate chicken nuggets with onion ginger and a spoonful of cooking wine to remove the fishy smell.

2. Put the cold chicken pieces into a casserole, pour in water, and put a large piece of petals (one piece is enough, for fear that the flavor of spices will bring the flavor of take the chicken itself) to a boil. Don't be afraid of trouble at this time. Be sure to skim the foam off the soup surface with a spoon, so that the chicken will taste better.

Turn down the fire and stew until the meat is cooked and rotten. It will take nearly two hours. It will be faster if you use a pressure cooker, but it doesn't taste as good as casserole.

Finally, add some salt and stew for a while Finally, put salt, otherwise it will harden the meat.

I waited for the chicken to stew halfway, and added some Chinese dates and Chinese wolfberry. Finally, when the chicken was almost ready, I suddenly remembered that the pumpkin was steaming in the pot over there, so I had a brainwave, cut the steamed pumpkin and threw it into the chicken soup for a few minutes.

Recipe tip:

After the fire boils, be sure to skim off the floating foam on the noodle soup with a spoon, so that the chicken will taste better.

Salt should be put last. Putting it too early will harden the meat.

Using a pressure cooker will save time, but it is not as good as cooking in a casserole.