Black-bone chicken is also a kind of poultry. Although it is no different from ordinary family farming, black-bone chicken has pure white hair and pure black skin, and it also has high nutrients. If you use black-bone chicken stew, it will be very nourishing and healthy for the elderly and pregnant women. The practice of black-bone chicken soup is not much different from ordinary old hen soup, but there are ways to make it delicious.

How to stew black-bone chicken soup is delicious and nutritious

Black-bone chicken soup is a traditional regional delicacy in Guangdong, which is made of black-bone chicken, donkey-hide gelatin cake, Morinda officinalis, dried longan, jujube, wolfberry fruit and other foods. Black-bone chicken is nutritious and contains growth hormone and purple melanin, which can improve the leukopenia and hemoglobin of human body.

Manufacturing raw materials

Ingredients: 500g of black-bone chicken.

Accessories: 3 grams of Poria cocos, 3 grams of Alpinia officinarum and 5 grams of Amomum villosum.

Seasoning: onion10g, vinegar 5g, pepper 6g.

manufacturing process

1. Wash and slice the male silky fowl, and cut the shallots into strips.

2. Cook with Poria cocos, Alpinia officinarum, Amomum villosum, pepper, shallots and vinegar, and stew.

How to stew black-bone chicken soup is delicious and nutritious

Ejiao red jujube black chicken soup

condiment

Black-bone chicken, donkey-hide gelatin cake, Morinda officinalis, dried longan, jujube and wolfberry fruit.

nutritional ingredient

Ejiao red date black chicken soup: it has the effects of protecting liver, nourishing yin, caring skin and improving intelligence. Especially in the treatment of qi and blood deficiency, kidney essence deficiency, gastrointestinal unhealthy, pregnant women and people recovering after surgery, the actual effect is better.

How to stew black-bone chicken soup is delicious and nutritious

Cooking method

1. Wash the black-bone chicken first, and clean up some feather dusters on the chicken (if the soup was taken out at that time, there were two feather dusters inside, which I felt disgusting), clean up the raw materials such as jujube, Cordyceps sinensis and Lycium barbarum, and then fill the pot (preferably a professional pot or casserole) with water. Pour in ginger slices, jujube, Cordyceps sinensis, Lycium barbarum, etc. Put the chicken into the pot one after another, then add salt (the salt should be added up and down ten or twenty minutes before the flameout) and rice wine, and finally put the chicken into the pot (it is best to cook the black-bone chicken in hot water for ten minutes before the pot, so as to remove the smell and fat blood).

2. After the water is boiled, it is best to let it boil for more than ten minutes, then remove these suspended substances from the juice, and then stew it with slow fire, which takes about 1~2 hours (therefore, in the case of initial water discharge, the water level line is best to fall into the chicken, and the key to stewing is to work slowly and carefully, so that the flavor of the chicken will gradually follow.

3. In the case of the last pot, there is no need to add all the fresh ingredients in the end, because the soup itself will have a certain freshness.