Today's winter melon chicken soup is the soup that my family often eats in winter. Maybe everyone likes to cook chicken in water and then in a pot. The chicken made in this way has delicious soup and tasteless meat. Therefore, when making chicken soup, my family likes to fry the chopped chicken in a frying pan first, so that the chicken will become tight because of the high temperature. Pour the fried chicken into hot water and cook it slowly, so that the tight chicken will relax slowly and some soup will be absorbed in the meat, so that the cooked chicken is not only delicious, but also delicious. (put away)

food

condiments

Family-raised chicken

500 grams

wax gourd

500 grams

condiments

oil

Proper amount

salt

Proper amount

Amomum tsao-ko

1

energy

1 block

Chinese wolfberry

3g

step

1. Cut the chicken into small pieces for use.

2. Prepare a slice of ginger and a slice of Amomum tsaoko.

3. Heat the pan and put cold oil, add a spoonful of salt and ginger, and stir-fry the fragrance of Amomum tsao.

4. Add chicken and stir-fry to change color, and the meat is firm.

5. Add some hot water to boil, and then turn to low heat for half an hour.

6. Peel the wax gourd and cut it into small pieces for use.

7. After the chicken is cooked, add the wax gourd and cook together.

8. Add the right amount of salt to taste.

9. Add a small amount of medlar and cook until the melon is cooked and soft.

skill

1, when frying chicken, put a small amount of salt in the oil pan in advance to prevent the chicken from sticking to the pan.

2. There is no Chinese wolfberry that can't be put down.

3. The chicken soup itself tastes delicious, so this dish does not need to add fresh products such as chicken essence and monosodium glutamate, so as not to gild the lily and affect the taste.