A chicken, green onion, ginger, a spoonful of cooking wine, an aniseed, salt, jujube, wolfberry, pumpkin.
Steps: 1. Process the purchased chicken first, disembowel it, remove the internal organs, and chop it into small pieces.
2. Boil some water. You don’t need to boil it. Just heat it up. Pour it into the chicken pot. Remove the dirt on the surface of the chicken and drain the water.
3. Marinate the chicken pieces with green onion, ginger and a spoonful of cooking wine to remove the fishy smell.
4. Put the cooled chicken nuggets into the casserole, pour in water to cover the chicken nuggets, put in a large flap (one is enough, otherwise the smell of spices will take away the flavor of the chicken) and bring to a boil over high heat.
Don't be afraid of trouble at this time, be sure to use a spoon to skim off the foam on the surface of the soup, so that the chicken will taste better.
5. Turn to low heat and simmer until the meat is cooked. It will take nearly two hours. It will be faster if you use a pressure cooker, but the taste is not as good as cooking it in a casserole over slow heat.
6. Add some salt at the end and simmer for a while. The salt should be added at the end, otherwise the meat will become hard.
7. When the chicken was half stewed, I added some jujubes and wolfberries. When the chicken was almost ready, I suddenly remembered that there was a pumpkin steaming in the pot over there, so I had an idea and cut off a few pieces of the steamed pumpkin.
, throw into chicken soup and simmer for a few minutes.
When I ate it, there was no pumpkin flavor in the chicken soup, but the pumpkin had the aroma of chicken, which was just right.
I made this by myself. I don’t know how to make authentic stewed chicken, but the taste is still good. Her Majesty said it was good. But no matter how you make it, stewed chicken is indeed a labor of slow work.
Ingredients for stewed chicken with mushrooms: Appreciate the stewed chicken styles from various places. Appreciate the stewed chicken styles from various places (10 photos). One tender hen (about 500 grams).
50 grams of mountain fungus and 25 grams of garlic.
75 grams of lard, 10 grams of green onions, 10 grams of ginger, 3 grams of salt, 10 grams of cooking wine, and 750 grams of fresh soup.
Preparation method: After opening the tender chicken, clean it, and chop it into pieces of about 2.5 cm in size with the bones.
Remove the roots and feet of mountain mushrooms, wash them, cut them into small pieces, and rinse them with clean water.
Wash and pat the ginger; wash the onions and garlic.
Put the wok on high heat, heat the lard, add chicken pieces and green onions.
Stir-fry the ginger until fragrant, add fresh soup and garlic and bring to a boil. Ladle into a casserole and simmer over low heat for about 40 minutes.
Place the wok over high heat, add a little lard and heat it up (about 150℃).
Drain the mountain mushrooms, stir-fry for about 3 minutes, pour into a casserole, add refined salt, simmer over low heat for about 20 minutes until the chicken pieces are cooked, scoop out and serve in a soup bowl.
Ingredients for stewed chicken with winter bamboo shoots: half chicken, 250 grams of winter bamboo shoots.
Seasoning: a little each of ginger, green onion, southern milk, sesame oil, and starch, two teaspoons of light soy sauce, and about one teaspoon of sugar.
Method: ① Wash and cut the fresh chicken into pieces, add a little light soy sauce and starch, soak in oil and set aside; ② Peel the winter bamboo shoots, cook in water, cut into pieces, and crush the southern milk; ③ Sauté the ginger slices and green onion segments,
Add southern milk, chicken nuggets, and winter bamboo shoots and stir-fry evenly. Add two teaspoons of light soy sauce, about one teaspoon of sugar, and a little sesame oil to taste. Add water, bring to a boil, transfer to a vessel, and cook over low heat.
Ingredients for olive stewed chicken: raw olives or dried olives, rock sugar, imitation chicken legs.
Seasoning: wine, onion, ginger, soy sauce, licorice.
Method: Peel the skin off the chicken legs, blanch them to remove the blood, and marinate them with all the seasonings for a while.
§ Wash the raw olives or dried olives with water, put the olives and chicken legs in the brine pot, and cover with water.
§ Add seasonings, bring to a boil over high heat, then reduce to low heat, and serve after it dries.
Efficacy: Olives can significantly promote the development of babies' brains, make babies smarter, prevent and treat heart disease and gastric ulcers, and protect the gallbladder.
Chestnut and Apricot Stewed Chicken Ingredients: Mushroom Stewed Chicken Appreciation Mushroom Stewed Chicken Appreciation (11 photos) 200 grams of chestnuts, 25 grams of red dates, 12 grams of sweet almonds, 10 grams of walnut kernels, 1500 grams of rooster, 15 grams of green onions, and 15 grams of shredded ginger.
Seasoning: 15 grams of cooking wine, 5 grams of refined salt, 20 grams of soy sauce, 3 grams of MSG, 10 grams of sugar, and 25 grams of lard.
Method 1. Soak sweet almonds and walnut kernels in boiling water, peel them, remove and drain the water, fry them in a warm oil pan until golden brown, remove them, and grind the sweet almonds into powder after cooling.
Cut the chestnuts into two halves, put them into boiling water and cook until the shells and coats can be peeled off, take them out and peel them.
2. Remove the impurities from the chicken, wash it, and cut it into 3 cm square pieces.
Heat lard in a pan until it is 60% hot, add chicken pieces and stir-fry, add cooking wine, shredded ginger, monosodium glutamate, salt, green onions, white sugar and soy sauce and stir-fry until it turns color, then add an appropriate amount of water, walnut kernels and red dates and bring to a boil.
Move to low heat, cover and simmer for about 1 hour, then add chestnuts and simmer until the chicken is cooked.
3. Remove the chestnuts from the pot and place them in a basin, then remove the chicken and place it on top of the chestnuts.
Mix the soup and pour it over the chicken, sprinkle with chopped almonds and serve.
Note: This dish can replenish deficiency and warm the heart, nourish the kidneys and strengthen muscles and bones, and is suitable for people who are weak and thin.
However, it should be used with caution for colds, fever and febrile sexually transmitted diseases.
Method 1. Heat vegetable oil in a pot; 2. Add chopped green onions and ginger and stir-fry for a few times; 3. Add chopped chicken, potatoes, and carrots and stir-fry, then add ginkgo.