Tujia Chicken: Jianghan Plain rural wild wild growth of domestic chicken. Absolutely no artificial feed fed, rural taxes that so heavy, people are not enough to eat, which have spare money to buy feed to the chicken to eat? This year's new chicken, according to the normal growth pattern, before and after the Mid-Autumn Festival up to a pound or so; every other year, the oil is too heavy, the meat, although the same beauty, but boiled fire, and stuffed teeth.

Tile jars: the kind of coarse porcelain like wine bottle cans (percussion), rough exterior, the inner liner has a glaze of the kind, such as my family's that tile jar, used almost more than ten years, the exterior played a few hoops, because there are cracks. The longer the jar is used, the more beautiful the simmering chicken soup is. Unfortunately, this jar was cracked by my son with a burning stick.

Panax: fresh panax, peeled, washed and drained.

The pot is filled with water, 1/2 up and down, cold water, in order to put the chicken, and corn (optional), authentic chicken soup without any seasoning. Put into the wood-burning stove, with the remaining fire surrounded by the pot, slowly simmering, not open fire, is the kind of dark fire like charcoal, as the flavor is getting stronger and stronger, 90-120 minutes or so will be cooked.

You can put a little ginger, and if you like a lot of flavor, you can put a little bit of salt; however, if it is an authentic Hubei Tujia chicken, you do not need to put any seasoning, including salt.

Chicken Soup

Coconut Chicken Soup

Ingredients: Chicken 1, coconut 1, peel quarter one, salt appropriate.

Practice:

1. Wash the coconut meat and cut into small pieces.

2. Chicken (kill) good to remove the viscera wash dry cross, chop large pieces, drain.

3. Soak the rind in hot water for a while, scrape off the pith and wash it.

4. Put the appropriate amount of water to keep rolling, put the chicken, coconut meat and fruit peel boil roll, change to slow boil it three hours, under the salt seasoning can drink.

Effects: Coconut chicken soup taste delicious and sweet, beneficial to the stomach.

Mushroom Chicken Soup

Information:

Half of the chicken, eight pieces of northern mushrooms, ten red dates, two pieces of ginger.

Seasoning:

One tablespoon of wine, one teaspoon of salt.

How to make:

Clean the chicken, cut it into large pieces, scald it, rinse it and put it into the stewing pot.

Soak red dates for ten minutes and add them, soak the mushrooms, remove the stems and put them into the stewing pot together with the ginger, pour one tablespoon of wine,

Add boiling water to cover all the ingredients and steam them for forty minutes in an electric cooker or steamer, then add oil and salt to taste.

Highlight:

The northern mushroom is also a kind of shiitake mushroom, with a thicker tip, resistant to cooking, and has a strong aroma, fat and elasticity, which is more delicious than thin slices of shiitake mushroom.

You can also steam chicken thighs, at least half a chicken is more suitable for stew, broiler chicken is tasteless, not suitable for long cooking.

Wooden chicken soup

Method 1, a wooden chicken, a few slices of ginseng, a few jujubes, a piece of ginger

With the ingredients washed, and thrown together into the pot, 1 and a half hours or 2 hours that is

You will not forget to put the salt to strike if the chicken is not much oil, you have to put the right amount of oil.

Method 2, a chicken, add angelica. Astragalus. Black beans. The cooked ground (soaked to remove the sand). Red dates. Huai Sheng slow boil 3 hours, drink soup and even slag all to eat. This soup regulates menstruation (treatment of menstrual cramps), nourish the face, eat once a month, 10 years after the package you look 5 years younger.

Steamboat Chicken Soup

Information:

Half of the chicken, ham four taels, fresh bamboo shoots, mushroom five pieces.

Seasoning:

1 tbsp wine, 1/4 tsp salt, a pinch of pepper.

How to make it:

Clean the chicken, cut it into pieces, scald it to remove the blood, rinse it and put it into a steamer.

The ham was boiled first to remove some of the salty flavor, sliced, put on top of the chicken, fresh bamboo shoots peeled, cut into strips.

Shortening the mushrooms, cut them into two, add one tablespoon of wine and boiling water to cover all the ingredients, then put them into a steamer or electric pot to steam for 50 minutes.

Take it out of the steamer and add other seasonings, mix well and serve.

Highlight:

The steamer is a clay container from Yunnan with a steamer in the center, this container has the refreshing broth of a stew pot and the elasticity of a cooking pot, which can be used as a substitute for the general stew pot.

This course must be steamed under water, so that the water in the steamer does not pass through the vapor column and bubble into the stew pot, dirtying the soup.

Button global soup

Raw materials: chicken (125 grams), chicken broth (1250 grams), sea cucumber (200 grams), chicken gizzard (2), small mushrooms (or fresh mushrooms) (10), squid (125 grams), pork (125 grams), fish (175 grams), moderate amount of lard, salt (a little), pepper (a little), sesame oil (a little), yellow wine (a little). (a little), monosodium glutamate (a little), sugar (a little) .

Methods: a. Chicken minced into mush. Chicken minced into mush, add wet diamond powder and salt, made 10 balls, the fish, pork were also minced into mush, add salt, pepper, sesame oil, dry diamond powder, each made into 10 balls. Chicken gizzard, sea cucumber, squid are each opened into 10 pieces, the small mushrooms clean, cut off the old tip. Second, these ingredients together in a pot of boiling water, under the wine, lard Chuan cooked, fished out in a small bowl, and then add monosodium glutamate, salt, pepper buckle, on the cage

Steamed out, poured into a large bowl of soup, add chicken broth (1250 grams) boiled, on the original pot of soup on the table. This is a soup dish, colorful, beautiful tone, taste tender.

Golden hook phoenix claw soup

Materials:

Half a catty of soybean sprouts, a catty of chicken claws, two slices of ginger.

Seasoning:

One tablespoon of wine, one teaspoon of salt.

How to make it:

Clean the chicken claws, chop off the tip of the claws, cut each one into two pieces, scald them first, then boil them in water, pour one tbsp. of wine and add slices of ginger and boil them for 20 minutes.

Put in the soybean sprouts, cook on low heat for another ten minutes, add salt to taste, pick off the ginger, and turn off the heat when boiling.

Highlight:

This soup can also be used to steam, but the same first chicken claws steamed soft and then put into the soybean sprouts, so as to avoid bean sprouts too rotten.

Chicken claws to buy meat chicken claws, meat layer is fat, soil chicken claws are too thin, edible part of the less, chopped off the tip of the claw can be avoided when eating the claw tip hooked.

Mustard Chicken Soup

Materials:

Chicken half or chicken legs two, mustard heart a, ginger two slices.

Seasoning:

One tablespoon of wine, one teaspoon of salt.

How to make it:

Minute the chicken, scald it to remove the blood, rinse off the foam and drain, put it into 15 cups of boiling water, add two slices of ginger and one tbsp of wine, bring to a boil, then reduce the heat to low and cook for 15 minutes.

Peel off the mustard hearts one by one, trim them neatly and then cut them into small pieces, put them into boiling water and scald them, and then rinse them immediately.

Put the mustard greens into the chicken broth and boil for another 15 minutes, then add salt to taste and serve.

Highlight:

Half chicken or chicken thighs are better than half chicken.

Mustard greens can be blanched and then burned to remove some of the bitterness and to keep them green.

You can also put mustard greens directly into the chicken broth, but the color will turn yellow, but the vegetable flavor is heavier, and there is another fragrance, each has its own strengths.

Chicken soup

Materials:

Two chicken thighs, six slices of mushroom, four slices of ham, two slices of ginger.

Seasoning:

One tablespoon of wine, salt to taste.

How to make it:

Cut the chicken thighs into pieces, scald them to remove the blood, remove them from the water, put them into the stewing pot, add seven bowls of boiling water, and pour one tablespoon of wine over them.

The ham is first cooked and then sliced into, and add softened and de-tipped mushrooms with steam, while adding ginger.

After 40 minutes, remove the ginger slices and add salt to taste.

Highlight:

Because the ham already has a salty flavor, it is important to try adding salt to the ham so that it is not too salty.

Mushrooms can be cut in half if they are large, or sliced in whole if they are small.

Phoenix soup

Information:

Twelve chicken claws, one or two bamboo shoots, two slices of ginger.

Seasoning:

One tablespoon of wine, half a teaspoon of salt.

How to make:

Cut off the tips of the chicken claws, cut each chicken claw into two pieces, scald them, remove the blood and rinse them, and put them into the stewing pot.

Bamboo shoots soak, cut off the hard stalks, cut a knife into small sections, into the stew pot, pour a tablespoon of wine, add ginger and seven bowls of boiling water, steam for 40 minutes.

Season with oil and salt to taste.

Highlights:

Chicken claws with meat chicken claws are more fat, thin layer of meat, chicken claws long and thin is not delicious.

Can be cooked directly on the stove.

Chicken Soup

Information:

Chicken breast, six slices of cloud ear, bamboo shoots half.

Seasoning:

Half a tbsp wine, half an egg white, half a tsp salt, one tsp cornstarch.

5 bowls of stock, 1 tsp salt, 1 tbsp black vinegar, 4 tbsp cornstarch, a little sesame oil.

How to make:

Shred chicken breast and marinate for 10 minutes with seasoning, soften and shred fungus, boil bamboo shoots and shred.

Put the fungus and bamboo shoots in the soup and cook, then add salt to taste and thicken.

Put the chicken into the soup and cook, turn off the heat when the chicken is tender, pour vinegar and a little sesame oil into the pot and serve.

Highlight:

Shredded chicken should be cut smoothly so that it will not shrink after cooking.

The cloud ear is a kind of dried fungus, which is thinner and more crispy, and has a better texture than ordinary fungus.

After thickening the sauce, put in the shredded chicken, which is tender, so that it doesn't stick together when you put it in the pot.

Chicken Corn Soup

Information:

Half a chicken breast and a can of Yu sauce.

Seasoning:

2 egg whites, ? cup water, ? tsp salt, ? tbsp wine.

Five bowls of broth, three tablespoons of cornstarch, one teaspoon of salt.

How to make:

Scrape chicken breast finely with a knife and mix with seasoning.

Bring the stock to a boil, add the corn sauce and bring to a boil, season to taste and thicken.

Pour in the minced chicken slowly and remove from the heat when it rises to the surface and comes to a boil.

Highlight:

The soup is thickened with cornstarch instead of cornflour, which makes the soup thicker and less likely to back up and cause sedimentation.

If you use chicken breast, you have to scrape, not directly chop, so as not to have a tendon, wicker meat is more tender and can be directly removed from the tendon after chopping.

Chicken Abalone Soup

Information:

Chicken breast half, canned abalone one.

Seasoning:

Two egg whites, 3 tbsp water, 1 tbsp wine, 1/4 tsp salt.

Four bowls of stock, ? tsp salt, a pinch of pepper, 3 tbsp cornstarch.

How to make:

Scrape the chicken breast, chop it finely and mix it with seasoning. Sliced abalone.

Boil the broth, season and thicken the sauce, then slowly pour in the chicken puree, stir well, and cook until it rises to the surface.

Put in the abalone slices and bring to a boil again, then turn off the heat and serve.

Highlight:

If you can get a chicken breast fillet, scraping the fillet finely for the chicken velvet is the best, as it is tender, gluten-free and less likely to clump.

Abalone should not be boiled for a long time, so as not to be too hard, abalone soup turbid, reserved for other uses, should not be added to the soup.

Chicken ball soup

Information:

Chicken thighs two, ham four taels, flat shoots one or two.

Seasoning:

One tablespoon of wine, salt and pepper to taste.

How to make it:

Debone the chicken thighs and cut them into cubes. Blanch the thighs and bones together to remove the blood, then add the chicken bones to the water to make a broth and then remove the chicken bones.

Put the chicken ball in the stewing pot, add the softened and cut into small pieces of the flat tip of the bamboo shoots and boiled ham, add a tablespoon of wine, steam for half an hour.

Season with salt and pepper to taste.

Highlights:

Debonized chicken is called chicken balls, while bone-in chicken is called chicken nuggets.

Flat shoots in strips or rolls should be softened by removing the hard stalks before using.

The flat tip and ham are both salty, so try them after steaming before deciding whether or not to add salt to prevent them from becoming too salty.

Chicken with mushrooms in electric pot

This chicken soup with mushrooms can be eaten in two ways: as a side dish with rice or as a noodle soup with mushrooms. It's easy to cook in the InstantPot and it's delicious.

Ingredients: bone-in chicken for Trojan, four or five spices, two carrots.

Methods: 1. chicken skinned and fat washed, into the pot, the water covered chicken pieces.

2. Wash and soak the mushrooms, wash and peel the carrots and cut them into cubes, put them into the inner pot.

3. The outer pot contains three degrees of water. Electric pot switch jumped up ten to fifteen minutes to open the lid, eat!