The practice of stewed chicken
material
1 chicken, 2 corn, 5 quail eggs.
3 water-soaked mushrooms, ginger slices, thick soup.
working methods
1. First of all, we should slaughter the native chicken, then remove the internal organs and chicken feathers, and then go to Kopis without cutting it off, and then wash it in blanching water.
2, corn steamed 1/3 cooked, quail eggs steamed and shelled.
3. Put chicken, mushrooms, ginger slices and thick soup in the pot.
4. At this time, you need to prepare plastic wrap, seal it, and then steam it in a cage for 3 hours.
5. Add corn and quail eggs, season with salt, and stew for another ten minutes.
Local chicken soup
material
1 native chicken (about 2.5kg) and 100g wild mushroom.
150g wild bamboo shoots, 20g dried yellow flowers.
30g dried red dates, ginger 1 piece.
50g salad oil, salt, chicken essence and pepper.
working methods
1, a fresh chicken, cleaned, chopped into small pieces, washed with clear water and drained for later use.
2. Red dates and yellow flowers are soaked in warm water, ginger is cut into large pieces, and wild bamboo shoots are washed and sliced.
3. Then add a proper amount of oil to the wok. When the oil is heated to 80% by fire, you can put the sliced ginger into the wok and stir fry.
4. When the oil temperature rises to 90% heat, add chicken pieces, stir-fry until the chicken is cut off, and then add a small amount of cooking wine to cook.
5. Pour the chicken in the pot into the soup pot, add appropriate amount of water, cover the pot, and simmer on low heat after the fire is boiled 1 hour.
6. Open the pot cover and add bamboo shoots, wild mushrooms, red dates, yellow flowers, etc. Put it in a pot, add some salt, and simmer for 30 minutes.