Materials: 1 tbsp cooking wine, 1 tsp refined salt, 0.5 tsp monosodium glutamate (MSG), 300 grams of chicken thighs, 30 grams of mushrooms, 10 grams of jujubes, 1 small piece of ginger
Methods:
1, we will first wash the chicken thighs, and then chopped into small pieces, scalded in hot water, and then soften mushrooms, remove the tip, and then soften jujubes, and then soften ginger. Ginger washed clean and patted loose.
2, will be ready to put the materials are into the pot, add the right amount of cooking wine, and then pour in the right amount of water, the water boiled, with a small fire stew, stew 1 hour on it.
3, then it is put into the monosodium glutamate and refined salt for seasoning, stirring evenly can be.
Tips:
In the soup before the end of the cooking, we just do not put fine salt, this is to make the chicken tastes more tender, the soup is also more delicious.
Two, Wenchang chicken stew
Materials: Wenchang chicken, horseshoes, carrots
Practice:
1, first Wenchang chicken cleaned up, its meat, the remaining bones cleaned up, and then blanch the chicken with hot water to remove the blood, cleaned up.
2, then the bones in the pot inside the stew, everyone if you like to drink soup, it is possible to add some hoof and carrot inside the stew, and then add some chicken essence and salt for seasoning is available.
Three, ganoderma lucidum chicken soup
Materials: ganoderma lucidum (a finger's breadth of the amount/person), molluscum contagiosum (25-35g/person), jujubes, cinnamon, keel (or chicken), ginger
practice
1, we will be the first to soak the molluscum contagiosum with cold water, which need to be immersed in about 5 hours. Slightly scalded with boiling water, and then cut into small pieces.
2, and then the season or pork bones, blanch with water.
3, and then is to add ginger, pork bones, flower glue, a few jujubes, a few cinnamon, ganoderma lucidum are put into the pot inside the water, stew, stew 3 hours role, wait until the stew is good is to add a small amount of salt for seasoning.