Stewed chicken with mushrooms
Ingredients: an eviscerated hen (about 500g). 50 grams of mushrooms and 25 grams of garlic. 75g lard, onion 10g, ginger 10g, 3g salt, cooking wine 10g, and 750g fresh soup.
Production method:
1. After cleaning the chicken with its internal organs, chop the bones into pieces about 2.5 cm in size.
2. Wash the roots and feet of auricularia auricula, make them smaller, and rinse them with clear water.
3. Wash and mash ginger, and wash onion and garlic.
4. Put the wok on the fire, heat the lard, and add the chicken pieces and onions.
5. Stir-fry ginger, add fresh soup and garlic to boil, scoop into casserole and simmer for about 40 minutes.
6. Put the wok on the fire, add lard and heat it slightly (about 150℃).
7. Drain the mushrooms, stir-fry for about 3 minutes, pour into the casserole, add refined salt, simmer for about 20 minutes until the chicken pieces are cooked, remove them and put them in a soup bowl.
Stewed chicken with winter bamboo shoots
Ingredients: half chicken, 250g winter bamboo shoots.
Seasoning: a little ginger, onion, milk, sesame oil and starch, two teaspoons of soy sauce and about one teaspoon of sugar.
How to do it:
1. Wash and chop fresh chicken, add a little soy sauce and starch, and soak in oil for later use.
2. Shell the winter bamboo shoots, cook them in clear water, cut them into pieces, and crush them in south milk.
3. Saute ginger slices and shallots, add milk, chicken nuggets and winter bamboo shoots, stir well, add 2 teaspoons of soy sauce, about/kloc-0 teaspoon of white sugar and a little sesame oil to taste, add water, bring to a boil, transfer to a vessel, and cook on low heat.
Stewed chicken with chestnuts
Ingredients: 200g of chestnuts, 25g of red dates, 0/2g of sweet almonds, 0/0g of walnuts, 0/50g of cocks, 0/50g of shallots, 0/5g of ginger. Seasoning: cooking wine 15g, refined salt 5g, soy sauce 20g, monosodium glutamate 3g, sugar 10g and lard 20g.
working methods
1. Soak sweet almonds and walnuts in boiling water, peel them, take them out, drain them, fry them in a warm oil pan until golden brown, and take them out. After cooling, the sweet almond is ground into powder. Cut the chestnuts into two pieces, put them in boiling water, cook them until they can peel off their shells and clothes, and take them out and peel them.
2. Wash the chicken and cut it into 3 cm square pieces. Boil lard to 60% heat, add chicken pieces and stir-fry, add cooking wine, shredded ginger, monosodium glutamate, salt, onion, white sugar and soy sauce, stir-fry until the color is the highest, then add appropriate amount of water, walnuts and red dates, bring to a boil, move to slow fire, cover and stew for about 1 hour, and then add chestnuts and stew until the chicken is cooked.
3. Take the chestnuts out of the pot and put them in the basin, then take the chicken out and put it on the chestnuts. Mix the soup, pour it on the chicken and sprinkle with minced almonds.
Note: this dish can tonify deficiency and warm the middle warmer, benefit the kidney and strengthen the bones and muscles, and is suitable for the weak and thin. But cold, fever, fever with caution.