material
1 old hen (about 2 kg), 50g of dried day lily, 30g of dried mushrooms, 20g of ginger, 250ml of cooking wine and a little salt.
working methods
1. Wash and drain old hen, chop, slice ginger, soak daylily and dried mushrooms, drain, and boil a pot of water for later use.
2. Boil a pot of hot water first, and roll the chicken out in the pot.
3. Put the chicken nuggets, ginger slices, day lilies and mushrooms into the casserole/soup pot, and add boiling water, which is not twice as high as the meat.
4. Boil the chicken with high fire, and stew it in a medium fire or a slow cooker at high temperature 1 hour or more.
skill
If the soup is too dry, you can stew it with boiling water.
Stewed hen
working methods
1. Put the cleaned hen into boiling water to remove blood (turn off the fire and soak for about 3 minutes), then take it out and rinse it with cold water;
2. Put the chicken in a casserole, add ginger slices and green onions;
3. Stew over high fire and simmer over low fire for 2-3 hours. After at least 2 hours, add salt to taste (no monosodium glutamate) and you can drink soup.
Firepower: that is, the gas stove has the largest firepower;
Small fire (slow fire): it means that the gas stove is turned off to the minimum, and you can still see the fire;
Stainless steel pot can use no casserole;
Value misunderstanding
There is a folk saying that an old hen stews soup and thinks it has high nutritional value. In fact, the biggest advantage of old hen stew is its rich and delicious taste. As for its nutritional value, it is not much higher than that of young chickens.
The reason why old hen soup is respected by many people is that hen's chicken is yin in Chinese medicine, which is more suitable for pregnant women, the elderly and the weak. However, due to the long growth period of old hens, chicken contains more umami substances than chicks, which is the main reason for making chicken soup more delicious. In addition, the fat content of old hens is relatively high, and the stew is more fragrant.
nutrition
From a nutritional point of view, the nutrients in chicks are much higher than those in old hens. First of all, the chicken's meat contains more protein and the old hen's meat contains less protein. Secondly, the old hen's chickens only account for 40% of her weight, mostly fat and elastic connective tissue. Elastic connective tissue is a kind of water-insoluble elastic protein, which can only be absorbed by human body in a small amount, which will reduce the nutritional value of old hens. However, the chicks are easy to separate after cooking and become tender and soft, indicating that there are fewer elastic connective tissues inside, and the nutrition is more conducive to human digestion and absorption.
Matters needing attention
In view of the argument that drinking old hen soup is beneficial to maternal nourishing, some studies show that women who have just given birth should not drink old hen soup immediately. This is because the hen contains more estrogen (the older the hen, the more estrogen in the body), which will inhibit the secretion of prolactin after being absorbed by the maternal, resulting in insufficient or even no milk for the maternal. Therefore, there is absolutely no need to be superstitious about the role of old hen stew in nourishing.