Black chicken soup belongs to Cantonese cuisine with a long history and unique flavor. Cantonese cuisine is one of the eight famous dishes in China and enjoys a high reputation at home and abroad. The main characteristics of Cantonese cuisine are: taking it naturally, cooking it freely and eating it freely! Broadly speaking, Guangdong cuisine consists of Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (Hakka cuisine), with Guangzhou cuisine as the representative.
What seasoning is put in the black chicken soup?
Wash with wine, slice, mix with maltose, put into chicken belly, sew, put into casserole, add refined salt and yellow wine.
Common practices of black-bone chicken soup
Exercise 1. Nourishing chestnut black chicken soup
Materials: Black-bone chicken: one, chestnut 100g, red dates 12 or so, and 2 pieces of ginger.
Exercise:
1. Soak red dates in warm water for a period of time. Chestnuts can be found in ready-to-eat packages in supermarkets.
2. Wash the black-bone chicken and burn the blood with ginger and onion (I used to cook it in cold water until it changed color, then take it out and cook it in cold water).
3. When ready, put the black-bone chicken and ginger into the soup pot and put 2 cups of water in the outer pot.
4. After the black-bone chicken is stewed for half an hour, add chestnuts and red dates. Put another 3 cups of water in the outer pot, and you're done.
Practice 2, nourish black-bone chicken soup
Materials: black-bone chicken 1 piece, ginger 1 piece, salt 1 teaspoon (5g), and water 2500ml.
5 red dates, 5 lotus seeds, Coicis Semen 10g, Lily 10g, Lycium barbarum 10g, 40g Chinese yam, 40g Codonopsis pilosula, 3 Amomum villosum and 50g lentils.
1. Take out the black-bone chicken head, wash it with clear water and cut it into large pieces. Peel ginger and cut into large pieces.
2. Put the soup materials (red dates, lotus seeds, coix seed, lily, wolfberry fruit, yam, codonopsis pilosula, Amomum villosum and lentils) into a large bowl, soak them in clear water for 2 minutes, then pour out the water, rinse them twice with clear water and drain them for later use.
3. Put the black-bone chicken into the pot and pour the water at one time. After boiling on the fire, skim the floating foam with a spoon until it is clean. Pour the drained soup into the pot, cover the pot, and simmer for 2 hours.
4. finally, open the lid, pour in salt to taste, and cook for 5 minutes on low heat.