condiments

Chicken (one serving)

condiments

Onion and ginger (moderate amount)

Jujube (appropriate amount)

Lycium barbarum (proper amount)

kitchenware

not have

classify

The recipe in winter is very salty, and it will take several hours to stew.

Deal with the bought chicken first;

Cut open the stomach, take out the internal organs and cut into small pieces.

Boil some water, don't boil it, just heat it and pour it into the chicken pot to remove the dirt on the chicken surface and drain the water.

Marinate chicken nuggets with onion and ginger and a spoonful of cooking wine to remove the fishy smell. Put the cold chicken pieces into a casserole, pour in water, and add a large piece of petals (one piece is enough, so as not to take away the flavor of the chicken itself) to boil. Don't be afraid of trouble at this time. Be sure to skim the foam off the soup surface with a spoon, so that the chicken will taste better.

Simmer until the meat is cooked and rotten. It will take nearly two hours. If you use a pressure cooker, it will be faster, but the taste is not as good as that cooked in a casserole. Finally, add some salt and stew for a while Finally, put salt, otherwise it will harden the meat.

While I was waiting for the chicken to stew halfway, I added some Chinese dates and Chinese wolfberry. Finally, when the chicken was almost ready, I suddenly remembered that the pumpkin was steamed in the pot over there, so I had a brainwave and cut off some steamed pumpkins and threw them into the chicken soup for a few minutes.