If it is a real take the chicken or an old hen raised at home, just stew it with the simplest salt and ginger slices. Eating meat and drinking soup is extremely delicious.
The practice is as follows:
1, clean up the chickens on the ground, chop them into large pieces, and wash the blood.
2, pour water into the pot, without chicken, put two pieces of ginger, a spoonful of cooking wine, boil the fire, skim off the floating foam, and remove the chicken pieces.
3. Wash the pot, add chicken, two or three slices of ginger, one or two red dates, pour enough boiling water and bring to a boil. Patiently skim off the floating foam or butter scattered on the surface. Turn to low heat and stew for about an hour (if it is an old hen, it may be longer), add salt to taste, stew for another ten minutes, then turn off the heat and take out the pot.
Second, home-cooked stewed chicken.
Stewed chicken soup is the best, and the taste of chicken is slightly lighter. If you want to eat stewed chicken with rich meat flavor, I recommend this home-cooked stewed chicken.
The practice is as follows:
1. Chop the chicken and wash the blood.
2. Put the chicken pieces into a pot with cold water, put a handful of peppers, a few slices of ginger and a spoonful of cooking wine to boil, skim off the floating foam and remove the chicken pieces.
4. put oil in the pot, add one or two octagons, a proper amount of pepper and a few slices of ginger. Add some dried red pepper to make it spicy, stir-fry over low heat, pour in chicken pieces, stir-fry until the gasoline is clear, add some soy sauce and soy sauce to cook, stir-fry and color.
5, add enough boiling water to avoid chicken, add more than a dozen fennel, four or five cloves, one angelica dahurica, a small piece of cinnamon, one or two fragrant leaves. Turn the fire to medium heat, cover and stew for about 30-40 minutes. Except for old hens or chickens that have been raised for a long time, the chickens bought in the market are tender and easy to cook, depending on your specific time.
6, stew chicken kung fu bubble two pieces of vermicelli, celery cut into sections for use.
7. After half an hour, add celery, green pepper and salt, stir fry, add vermicelli (vermicelli can be placed on the surface, try not to turn to the bottom, otherwise it will stick to the pot), stew for a few minutes, stir fry for a while, and take out the pot.
When the lid is opened, it is really full of fragrance. Try it, the chicken is soft and rotten, and the meat is rich. The vermicelli absorbs enough soup, the entrance is smooth and the taste is full; Celery and persimmon pepper (there are children at home, so persimmon pepper is used instead of green pepper) are fresh, salty and crisp.
Actually, I highly recommend stewed chicken with pine mushrooms. Dried Tricholoma matsutake is fragrant, delicious, tender and smooth, rich in amino acids, protein and so on. Mushrooms and stewed chicken are really a perfect match. It happened that the house was gone, so I didn't put it.
Treatment and eating method of Tricholoma matsutake: pick out the weeds and sediments at the root of Tricholoma matsutake, and gently rinse them with clear water, which will generally clean them up. Don't squeeze hard, or the fragrance of pine mushrooms will disappear. Soak the washed Tricholoma matsutake in clear water for more than half an hour, take out the Tricholoma matsutake, and pour the water soaked in Tricholoma matsutake into the pot. If the water is not enough, add a proper amount of water to avoid chicken. Other steps are the same as above.