A chicken, green onion, ginger, a spoonful of cooking wine, a large seasoning, salt, jujube, wolfberry, pumpkin.

Steps:

1, buy the chicken first dealt with, open the belly, remove the internal organs, chopped into small pieces.

2, boil some water, do not need to boil, hot, pour into the pot containing the chicken, the surface of the chicken to remove the dirt, drain the water.

3, chicken pieces with onion and ginger, a spoonful of cooking wine marinade, deodorization.

4, put the cool chicken pieces into the casserole, pour water, not more than chicken pieces, put a large spice clove (one is enough, more than the fear of spices to take away the flavor of the chicken itself) high heat boil, this time do not be afraid of trouble, be sure to use a spoon to the surface of the soup those froth skimmed out of the chicken flavor will be better.

5, turn the fire, stew until the meat is cooked, the time has to use nearly two hours it, if you use the pressure cooker will be faster, but the taste is not as good as the casserole slow cooking.

6, and finally put some salt, and then stewed for a while on the good, salt to put the last, otherwise it can make the meat hard.

7, I waited for the chicken stewed to half, added some jujubes, goji berries, and finally the chicken is almost ready, I suddenly remembered that side of the pot steaming pumpkin, it is a bright idea, has been steamed pumpkin cut off a few pieces, thrown into the chicken broth and stewed for a few minutes.

When I ate it, there was no pumpkin flavor in the chicken broth, but there was chicken flavor in the pumpkin, askew.

I think I did this myself, I do not know how to do authentic stewed chicken, but the flavor is still good, the Empress Dowager said it is good, but no matter how to do it, stewed chicken is indeed a slow and careful work.

Three bacteria stewed chicken practice

Raw materials: open tender hen a (about 500 grams). Three mushrooms 50 grams, 25 grams of garlic. 75 grams of lard, 10 grams of green onion, 10 grams of ginger, 3 grams of salt, 10 grams of cooking wine, 750 grams of fresh soup.

Method of production: open tender chicken washed, even bone chopped into about 2.5 cm large pieces. Three mushrooms to remove the root feet washed, changed to small, rinsed up with water. Ginger washed pat broken: onion, garlic washed. Frying pan on a high flame, under the lard heat, put the chicken pieces, onions. Ginger fried flavor, add fresh soup, garlic boil, ladle into the casserole, simmer for about 40 minutes. Frying pan on a high flame, put a little lard to heat (about 150 ℃). Drain the three mushrooms into the pot to stir-fry for about 3 minutes, pour into the casserole, add salt, and then simmer for about 20 minutes to the chicken pieces of fire bar, scooped out of the soup bowl into.