Stewed whole chicken is a traditional Han Chinese dish in Quanzhou, Fujian Province, Quanzhou customary wedding feast will have, like a complete, but also said that the feast high, this custom is still inherited. Here is what I have organized for you on the practice of stewed whole chicken, for your reference.

Stewed chicken practices

Material: 1 fat hen 1000 grams, 6 grams of refined salt, 3 grams of monosodium glutamate, 15 grams of mushrooms, 2 grams of ginger, 20 grams of wine.

Practice:

1. Chicken slaughter depilation, from the back of the split, pull out the viscera, wash, in the pot of boiling water scalded.

2. Chicken abdomen upward, the head plate to the side of the body, feet chopped off the tip of the claw, flexed on the inside, into the stew bowl, back on the mushrooms, add refined salt, monosodium glutamate, 500 grams of water and a little wine, with cotton paper or kraft paper will be the stew bowl tightly sealed on a steaming basket with a high-fire fire for 20 minutes and then changed to a medium-fire steaming for 2 hours to take out and transfer into the soup bowl on the table.

Stewed Whole Chicken Approach 2

Ingredients: 750 grams of chicken, 3 mushrooms, 3 leaves, 2 star anise, 1 small rub of black pepper, 1 small piece of ginger, 2 drops of white vinegar, salt, water.

Directions:

1. Prepare the required ingredients.

2. First, put the spices in hot water to soak and clean.

3. Cut the chicken from the back back and clean it.

4. Add the right amount of water to the pot, put the cleaned chicken blanch for a few minutes, as long as the skin hardens.

5. Blanch the chicken picked up, if the chicken body sticky blood foam can be used to blanch the chicken water to the skin of the blood foam rinse clean.

6. Put the spices into the blanched chicken belly.

7. Put the belly up into the crockpot and set the shape.

8. Put in the chopped ginger pieces, mushrooms, add two drops of white vinegar, the right amount of salt, and add enough water.

9. Stew for almost two and a half hours.

Nutritional Value of Chicken

Chicken meat is tender, tasty and nutritious, and has a nourishing effect on the body. Chicken protein content in a high proportion, and high digestibility, easily absorbed and utilized by the body, although delicious but almost no nutrition. Most of the nutrients in chicken are protein and fat, which can lead to obesity if eaten in excess. Chicken lack of calcium, iron, carotene, thiamin, riboflavin, niacin and a variety of vitamins and crude fiber, long-term consumption of easy to lead to the body sub-health. Chicken consumption has a significant impact on the health of the human body, especially the elderly and women. Since people consume a variety of foods throughout the day, on average, chicken has the highest cholesterol content. Cholesterol will greatly increase the incidence of cardiovascular diseases, if the elderly, women eat chicken every day, then there will inevitably be excess cholesterol stored in the body, which is not only not conducive to health, but also increase the incidence of heart disease, cerebral thrombosis. In addition, some unscrupulous traders add hormones in chicken feed, resulting in hormone residues in chicken, which will also affect human health. Pregnant women consume chicken containing hormones, will lead to milk, excessive obesity; minors will also lead to precocious puberty. It has the effect of enhancing stamina and strengthening the body. Chicken contains phospholipids that are important for human growth and development, and is one of the important sources of fat and phospholipids in the dietary structure of Chinese people. Chicken has a good therapeutic effect on malnutrition, cold and fear of cold, weakness and fatigue, menstrual disorders, anemia, weakness and so on. The motherland medicine also believes that chicken has the effect of warming the middle and benefiting the qi, replenishing the deficiency and filling the essence, strengthening the spleen and stomach, activating the blood vessels, and strengthening the muscles and bones.

1 taste sweet, slightly warm in nature. It can warm the middle and nourish the spleen, benefit the qi and nourish the blood, and remove the bad qi in the heart and abdomen.

2 Contains protein, fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamins A, B1, B2, C, E and niacin. Less fat, which contains highly unsaturated fatty acids. Also contains cholesterol, histidine.

3 Used for deficiency and thinness, weakness and fatigue after illness; weak spleen and stomach, less food regurgitation, diarrhea; deficiency of qi and blood, dizziness, palpitations, or lack of postpartum breast milk; frequent urination, tinnitus, deafness, menstrual disorders; spleen edema; sores and ulcers that do not heal for a long time, and so on.

Nutritional Value of Shiitake Mushroom

Shiitake Mushroom is the world's second-largest edible fungi, but also one of China's specialties, in the folklore has been? The mountain treasures? It is a fungus that grows on wood. The flavor is delicious, the aroma is refreshing, rich in nutrients, known as? Queen of plants? It is also known as the Queen of Plants. Shiitake mushroom is rich in vitamin B group, iron, potassium, vitamin D original (after sun exposure into vitamin D), taste sweet, sex flat. The main treatment for loss of appetite, less gas and fatigue.

1. Improve the body's immune function: Shiitake mushroom polysaccharide can improve the phagocytosis of mice abdominal macrophages, but also promote the production of T lymphocytes, and improve the killing activity of T lymphocytes.

2. Delay aging: the aqueous extract of shiitake mushroom has a scavenging effect on hydrogen peroxide, and has a certain effect on the elimination of hydrogen peroxide in the body.

3. Anti-cancer and anti-cancer: the cap part of shiitake mushroom contains ribonucleic acid with double-chain structure, which produces interferon with anti-cancer effect when it enters the body.

4. Lowering blood pressure, blood lipids and cholesterol: Shiitake mushrooms contain purine, choline, tyrosine, oxidase and certain nucleic acid substances, which can play a role in lowering blood pressure, cholesterol and blood lipids, and can prevent arteriosclerosis, cirrhosis and other diseases.