Preparation: Tujia chicken (a wild domestic chicken in the plain countryside). There is no artificial feed, not chickens fed with artificial feed. Choose new chickens this year, according to the normal growth law, about a catty at most before and after the Mid-Autumn Festival; The next year, the oil and gas were too heavy, and the meat was just as beautiful, but it burned to plug the teeth.

Pot: It is the kind of pot (altar) with rough porcelain like an alcoholic's wine bottle, with rough appearance and glazed inner container. For example, my crock has been used for almost ten years, because there are cracks and several hoops outside. The longer the pot is used, the more beautiful the chicken soup is.

Bansu: Fresh Bansu, peeled, washed and drained.

Production: the crock is filled with clear water, with 1/2, followed by chicken and millet (optional) in cold water. Authentic crock chicken soup does not need any seasoning. Put it in the kitchen where firewood is burned, surround the crock with residual fire and simmer slowly. Not an open fire, but a dark fire like charcoal. As the fragrance grows stronger, it will be cooked in about 90- 120 minutes. You can put some ginger and salt if you like. However, if it is authentic Hubei Tujia chicken, there is no need to put any seasoning, including salt.

Third, coconut chicken soup:

Ingredients: chicken 1 piece, coconut 1 piece, 1/4 skin, and proper amount of salt.

Practice: 1. Wash the coconut meat and cut it into small pieces. 2. Slaughter the chicken, wash and dry it, cut it into large pieces, and drain the water. 3. soak the peel in hot water for a while, scrape off the pulp and wash it. 4. Keep a proper amount of water rolling, and put the chicken, coconut meat and peel into the pot to cook for three hours.

Efficacy: Coconut chicken soup is delicious and sweet, which is beneficial to the stomach.

Fourth, mushroom chicken soup.

Ingredients: half a chicken, eight mushrooms, ten red dates and two ginger.

Seasoning: one tablespoon of wine and one teaspoon of salt.

Method:

1, clean the chicken, cut it into large pieces, blanch it first, rinse it, and put it in a saucepan.

2. Soak the red dates for 10 minute, and then soak the mushrooms until soft. After removing the pedicle, put it in a saucepan with ginger slices and pour a spoonful of wine.

3. Add boiling water and steam for 40 minutes in a rice cooker or steamer, and season with oil and salt.

Important: Gu Bei mushroom is also a kind of Lentinus edodes, with thick handle, cooking resistance, rich aroma, hypertrophy and elasticity, which is more delicious than thin-slice Lentinus edodes. It can also be steamed with chicken legs. At least half-native chicken is more suitable for stewing soup. Broiler is tasteless and not suitable for long-term cooking.

Five, black-bone chicken soup:

Method 1,

Raw materials: a black-bone chicken, some ginseng, some red dates, a slice of ginger and a proper amount of salt;

Production: Wash the materials and throw them into the pot 1 half an hour or 2 hours. If the chicken has no oil, you must put some oil in it.

Method two,

Raw materials: a black-bone chicken, plus angelica, astragalus, black beans, medlar, prepared rehmannia root (soaked to remove sand), red dates and Huai Sheng;

How to make it: Simmer on low heat for 3 hours, and finish the soup and dregs.

Efficacy: This decoction can regulate menstruation (treating dysmenorrhea), beauty beauty. Take it once a month, and look 5 years younger after 10 years.

Six, steamer chicken soup:

Ingredients: half a chicken, four ounces of ham, a fresh bamboo shoot and five pieces of mushrooms.

Seasoning: 1 tbsp wine, 65438+ 0/4 teaspoon salt, a little pepper.

Method:

1 Wash the chicken, cut into pieces, blanch the chicken to remove blood, rinse it, and put it in a steamer.

2. After the mushrooms are pedicled, divide everything in two, add a tablespoon of wine, pour boiling water on all the materials, and steam in a steamer or rice cooker for 50 minutes.

3. After taking out, add other seasonings and mix well to serve.

Important note: The steamer is a kind of ceramic container made in Yunnan with a steam column in the middle. The food stewed in this container has the characteristics of refreshing soup in the stew pot and elasticity in the stew pot, and can be replaced by ordinary stew pot. This soup must be steamed across the water to prevent the water in the steamer from entering the stew pot through the steam column and polluting the soup.