Ingredients: 250g durian shell and 500g chicken (native chicken, made in China).

Accessories Carya cathayensis 25 g jujube (dry) 20 g Lycium barbarum 3 g durian kernel 30 g yellow wine 2 teaspoons ginger 3 slices of water 1500 ml salt 5 g.

The practice of durian stewed chicken

1.

Durian shell has a thick layer of white pulp, which can be used to make soup or boil water. It is fragrant and has the effect of reducing fire. It was cut with a knife.

2.

Cutting the white pulp on the durian shell into small pieces and taking out the durian core also has certain medicinal value. Folk use durian core to make soup. Compared with durian pulp, durian core is mild, and sun-dried soup has the function of tonifying kidney and strengthening spleen.

3.

Soak jujube and walnut kernel in water for 10 minute, especially walnut kernel, to remove astringency.

4.

Cut chicken into pieces, blanch until half-cooked or fully cooked, and wash for later use.

5.

Put all the ingredients except Lycium barbarum into the pot, and add ginger and cooking wine.

6.

Pour in clear water and stew for 3.5-4 hours.

7.

/kloc-Add Lycium barbarum 0/0 minutes ago and season with salt.

8.

I'm starting to like it. First, I removed the durian kernel. The pulp in durian shell tastes like taro, which is high in starch and fiber and can be eaten, but there will be dregs. Stewed for a long time, the soup will become very thick and even sticky, but it has no taste of durian, so friends who don't like durian can rest assured to eat it. Walnuts are soft, chicken is delicious, soup is delicious and dates are sweet.