A chicken, onion, ginger, a spoonful of cooking wine, an octagonal, salt, jujube, medlar and pumpkin.

Step: 1. First, treat the bought chicken, gut it, remove its internal organs and cut it into small pieces.

2, boil some water, do not need to boil, just heat it, pour it into the chicken pot, remove the dirt on the chicken surface, and drain the water.

3. The chicken nuggets are marinated with onion ginger and a spoonful of cooking wine to remove the fishy smell.

4. 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 use a spoon to skim off the floating foam on the noodle soup, and the chicken will taste better.

5, turn to a small fire, stew until the meat is cooked and rotten, it will take nearly two hours, if you use a pressure cooker, it will be faster, but the taste is not as good as the casserole.

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

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

There is no pumpkin flavor in the chicken soup when eating, but pumpkin tastes like chicken, that's right.

I made it myself. I don't know how to cook the authentic stewed chicken, but it tastes good. The queen mother said yes, but no matter how you do it, stewing chicken is really slow. Raw materials:

An eviscerated hen (about 500 grams). 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:

After washing the chicken, chop the bones into pieces about 2.5 cm in size. Remove the roots and feet of the fungus, wash it, make it smaller, and rinse it with clear water. Ginger is washed and broken: onion and garlic are washed. Put the wok on a big fire, add lard and heat it, add chicken pieces and onions. Stir-fry ginger until fragrant, add fresh soup and garlic, bring to a boil, scoop into casserole and stew for about 40 minutes. Put the wok on a big fire, add lard and heat it slightly (about 150℃). Stir-fry dried mushrooms in a pot for about 3 minutes, pour them into a casserole, add refined salt, and simmer for about 20 minutes until the chicken pieces are cooked. Scoop it out and put it 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 with clear water, cut them into pieces, and crush them with south milk;

(3) Saute ginger slices and onion slices, 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, then transfer to a vessel and cook on low heat. Ingredients: raw olives or dried products, rock sugar, imitation soil chicken legs.

Seasoning wine, onion, Thai, soy sauce, licorice.

Practice: Peel the imitation chicken leg, scald the blood, and marinate it with all seasonings for a while. Wash raw olives or dried olives with water, take a pot of salt water, put olives and chicken legs together and drown. Add seasoning, bring to a boil, turn to low heat and dry.

Fill in. Efficacy Olive can obviously promote baby's brain development, make baby smarter, prevent and treat heart disease and gastric ulcer, and protect gallbladder. Materials:

200g of chestnuts, 25g of red dates, 2g of sweet almonds12g, 0g of walnuts10g, 0g of cock1500g, 0g of onion15g, and 0g of shredded ginger15g. 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. Materials:

4 tablespoons butter, 4 pounds skinless drumsticks.

4 celery, sliced

4 carrots, peeled and sliced.

1 small yellow onion, peeled and sliced.

2 tablespoons tarragon vinegar

1 teaspoon spice powder (dry powder of parsley, radish, tarragon and chives)

1 laurel leaf

Salt and fresh black pepper

Exercise:

1. Melt the butter in a large cast iron pot or thick casserole over medium heat. Cook the chicken in batches to prevent the chicken from being undercooked due to overcrowding in the pot. Cook until the meat turns brown, about 6-8 minutes on one side. Put the chicken aside after frying.

At the same time, boil 4 cups of water in a small pot with high fire. Then reduce the heat to keep warm.

3. Add celery, carrots, onions, vinegar, spice powder and bay leaves. Remember to scrape the bottom of the pot before roasting chicken. Season with salt and pepper and cook for about 3 minutes until the vegetables begin to soften.

4. Add chicken and gravy to the pot, add enough hot water (cover the chicken, about 3 cups of water) and cook until boiling. Turn the heat down, cover the pot and cook slowly until the chicken is tender, about 1 hour. Get out, laurel leaf.