Materials: hen 1 hen (chai chicken or black-bone chicken), pilose asiabell root 50g, astragalus root 50g.
Accessories: jujube 10g, ginger slices,
Seasoning: cooking wine, refined salt and monosodium glutamate.
working methods
(1) Put the hen in the boiling water pot, blanch the blood and wash it; Cleaning red dates, and removing cores; Wash Radix Codonopsis and Radix Astragali with clear water and cut into sections.
(2) Put the chicken in a stew pot, add a proper amount of water, add ginseng, Radix Astragali, Fructus Jujubae, cooking wine, refined salt, monosodium glutamate and ginger slices, steam in a cage until the chicken is cooked and tasty, and take it out.
Second, coconut pot chicken soup
material
Coconut 1 piece, black-bone chicken 1 piece, almond 1 spoon (15g), Jinhua ham 30g, clean water 3000ml, salt 2 teaspoons (10g) and white pepper12 teaspoons.
working methods
1 Cut a small hole in the top of the coconut with a kitchen knife, pour out the coconut juice for later use, cut it in the middle, dig out the coconut meat on the inner wall with a metal spoon, then cut off the crumbs on the surface and cut it into small pieces.
Wash the black-bone chicken, chop off the head and claws, and tear off the chicken skin by hand. Sliced Jinhua ham.
3 add water to the pot, bring to a boil, add black-bone chicken, almond and Jinhua ham slices, turn to high fire and bring to a boil again.
4 Put the coconut slices into the pot and simmer for 2 hours.
Finally add salt and white pepper before leaving the fire.
Third, stewed black-bone chicken soup with yam.
material
Black-bone chicken 1/4, yam 1 50g, ginger 30g, onion 1, 8 red dates, water 800㏄, salt 1 and 1/2 teaspoons, and rice wine/kloc-0.
working methods
1. Cut the black-bone chicken into small pieces, blanch it in boiling water 1 min, and take it out for later use.
2. Peel the yam, cut it into rolling blades, blanch it in boiling water 1 min, and take it out for later use.
3. Peel and slice ginger; Chopped shallots; Wash the red dates for later use.
4. Put all the ingredients, water and seasonings of methods 1 and 3 into an electric cooker and stew for two hours. Open the lid and take out the ginger slices and onion segments.