Accessories: asparagus 50 grams, mushrooms (fresh) 25 grams, 15 grams of carrots, 100 grams of milk

Seasonings: monosodium glutamate (MSG) 5 grams, 15 grams of cooking wine, 25 grams of corn starch (corn), 8 grams of salt, 15 grams of green onions, 10 grams of ginger

Casserole chicken features: color milky, fresh, salty and mellow. Casserole chicken practices: 1. bamboo shoots, carrots are cut into slices;

2. bamboo shoots, carrots, mushrooms together with boiling water blanch through, fish out and standby;

3. the old hen open to remove the internal organs, chopped off the chicken head, chicken claws, wash, chopped into large bone brand block;

4. chicken pieces into the boiling water to cook through, fish out and put into a casserole;

5. and then add the green onion section, Ginger, salt, monosodium glutamate, cooking wine, chicken broth;

6. casserole on the fire, with a slight fire slightly simmering until the chicken is soft and rotten;

7. broth becomes thick, remove the green onion segments, ginger slices;

8. decant the broth in a soup ladle, skim off the floating oil, add the milk, asparagus slices, mushrooms, carrots slices, and thickened with cornstarch, and poured into the casserole to be completed.

Casserole chicken preparation tips: this product requires about 2000 grams of chicken broth, if there is no chicken broth can be replaced by water.