material

Four chicken legs, two tomatoes, onion 1 piece, five mushrooms, bacon slices 1 piece, two sausages, two cups of red wine, half a chicken soup, a little black pepper, a little dried pepper, soy sauce 1 tablespoon, garlic 1 piece, and two potatoes.

working methods

1, shred one onion, peel and chop one garlic, chop the bacon and fry until the onion and garlic are golden and fragrant. Because I put bacon, bacon will produce oil by itself, so I don't put much oil.

2, diced sausage, diced tomato, diced potato, and sliced mushrooms. Stir-fry until the surface is golden.

3. Peel the chicken leg after scalding it with boiling water.

4. First put half of the fried vegetables in the rice cooker, then put the chicken legs, and then spread the other half of the vegetables on the chicken legs.

5. Pour in two glasses of red wine, this time with cheap black Pi Nuo. Add half a piece of chicken soup and water until almost all the ingredients are submerged.

6. Add a little black pepper, dried pepper and soy sauce to taste. (This is my personal preference)

7. Add a glass of water to the outer pot of the rice cooker for stewing. After jumping up, add a glass of water to stew. After jumping up again, do not open the lid and keep the temperature for another 24 hours.

8. The picture shows 36 hours after the rice cooker is pressed.

How to stew chicken soup

1. First, add a proper amount of water to the pot and put the cut chicken pieces in. Water should not drown chicken. Take out the chicken and wash it immediately after the fire boils (be sure to put it in a pot of cold water so that there will be no annoying blood stains on the stewed noodle soup);

2. Put the washed chicken in a pressure cooker, add thick ginger slices and two shallots, add a tablespoon of cooking wine (preferably Shaoxing yellow wine), and add washed medlar, codonopsis pilosula, angelica sinensis (only one piece is needed), red dates (only four or five pieces are needed, but too much soup will turn sour) and three pieces of longan meat. If you are afraid of getting angry, you can remove angelica and add 5g.

3. After steam is injected into the pressure cooker, change the pressure to medium fire for 5 minutes, then change the pressure to low fire 10 minute (the soup can keep clear and not turbid), turn off the fire and wait for the pressure in the pressure cooker to decrease;

4. After steaming, open the lid, take out ginger and onion, add proper amount of salt and chicken essence to taste (according to personal preference), and a pot of delicious chicken soup will be ready. Drink it!

5. If it is stewed in an ordinary soup pot, add more water, and don't add water in the middle, otherwise the soup will not be mellow; Stew on high fire 10 minute, then simmer on low fire 1 hour (tender chicken, such as old hen, needs to be stewed twice), and season.

6. You can also stew it in a ceramic container with a lid (this stew method is the most mellow and commonly used in Cantonese cuisine), put the lid of the container with good materials into a steamer, and wet seal it with gauze paper if possible (adjust the taste first) and steam it for about 2 hours.

7. If you stew it in a steamer, you don't need to drain it, but condense it into soup by steam. The taste is very rich and mellow, and the stew method is similar to the stew method.

8. No matter what kind of stewing method is used, it is best to take out the chicken oil and stew it to avoid being too greasy.