Ingredients for braised chicken: 1 broiler chicken, 8 grams of salt, 5 grams of MSG, 10 grams of green onions, 10 grams of ginger, 15 grams of seasoning, and 3 grams of sesame oil.
Preparation method: 1. Cut open the chicken and take out the internal organs. Pay attention to remove the lungs stuck to the breastbone. Put it into clean water to rinse away the blood. Use the heel of the knife to chop the chicken into egg-sized pieces.
Cut onion into sections and ginger into cubes.
2. Heat the wok, boil a pot of water, put the chicken pieces in, take them out after the surface shrinks, wash them in cold water, and remove the dirt on the surface.
3. Heat up the wok, add water, add green onions, ginger, seasoning, salt and MSG, add chicken pieces, and turn to low heat after boiling.
Cook for about 25-35 minutes. When the meat is tender, it is ready to eat.
Ingredients for braised chicken and ginseng soup: 400g of steamed sea cucumber, 1500g of baby chicken, 25g of ham slices, 50g of steamed mushrooms, 50g of bamboo shoots, 500g of chicken bones, and 250g of short ribs.
Accessories: 6 grams of refined salt, 35 grams of cooking wine, 10 grams of green onions, 10 grams of ginger, 5 grams of MSG, 1000 grams of broth.
Preparation method: ① Wash the cooked sea cucumber, put it in a pot of boiling water and take it out.
②Chop the chicken bones and short ribs into pieces, put them into a pot of boiling water with the chicken, take them out, and wash away the blood.
③ Remove the stems from the mushrooms, wash and set aside.
④Put the sea cucumber and chicken in the soup bowl, place the bamboo shoots slices at both ends of the gap between the sea cucumber and the chicken, place the ham slices in the center, add cooking wine, monosodium glutamate, refined salt, onion and ginger, chicken bones, short ribs, stock, and lid.
Put a lid on it, steam it in a basket, take it out, remove the chicken bones and ribs, remove the green onions and ginger, and it's ready to eat.
Nutrition: Contains 1894 grams of protein, 192.4 grams of fat, 25.2 grams of carbohydrates, 246.7 mg of calcium, vitamin B2: 17.7 mg, phosphorus 181795.3 mg, iron 73 mg, vitamin A2455.4 international units, vitamin B1: 19 mg, vitamin C12
mg, niacin 416.2 mg, can produce 12335.9 kcal of heat.
Function: Nourish the kidneys and essence, nourish blood and moisturize dryness, strengthen the spleen and bones, and nourish the internal organs. It is beneficial for postpartum body deficiency.
It is also rich in phosphorus and calcium, which is very beneficial to the baby's bone development: it is rich in protein and has a good promotion effect on the mother's nutritional content after delivery.
Stewed Chicken Fu Ingredients: Two chicken thighs (weighing about 400 grams).
25 grams of egg white, 100 grams of clean pork, 25 grams of cooked ham slices, 15 grams of dried mushrooms, 30 grams of dry starch, 25 grams of Shaoxing wine, 7.5 grams of refined salt, and 750 grams of peanut oil (actual oil consumption is 50 grams).
Preparation process: Chop the pork into rice grains, put it in a bowl, add seasonings and mix well.
Place the boneless chicken legs, skin side down, flat on the cutting board. Use a knife to gently chop them horizontally and vertically. Pat a layer of dry starch on the chicken and spread the minced meat evenly on the chicken. Chop it several times with the knife again to make the minced meat blend with the chicken.
Glue it and cut it into 3 cm wide diamond shapes.
Beat the egg whites into a batter, add dry starch and mix well to form a batter, then add the chicken pieces into the pan for dipping.
Heat the pot and add oil. When it reaches 50% heat (about 125°C), deep-fry the chicken pieces in the oil for about 1 minute. When the chicken pieces have a soft shell and turn white, take them out with a slotted spoon and drain the oil.