Slaughter your own scattered old-age hens, clean them, and pay attention to remove the chicken oil, otherwise it will be very greasy and cut into large pieces. In addition, it will be served with ginger and a little onion, and the green bamboo shoots will be cut into large lumps. My family does not add those nourishing herbs, and it will be stewed until the mother of the next month has a long time.
Add ginger and scallion to the pot and simmer for half an hour, then add some medlar and jujube to stew for half an hour, and finally add green bamboo shoots to stew for minutes. The chicken soup made in this way is light, not greasy and especially delicious.
In my hometown, we all eat the kind of native chicken raised at home, and then add rice wine brewed at home. According to the old man, rice wine has good nutrition and is good for the maternal health. But I never cooked chicken soup like this here where I was married.
Cooked chicken with glutinous rice wine, the simplest! Guangdong is basically like this.
It must be blanched, because there is a lot of blood in the chicken bones. If it is not cleaned, it will not only make the soup turbid but also affect the umami taste. Therefore, when stewing bone soup, it is necessary to put the pot in "cold water" and cook it slowly with a small fire, so that the blood in the bone can be completely boiled out. It takes about 3-5 minutes to boil after boiling.
Practice:
1 After the chicken is boiled, it is necessary to knock off the floating foam on it. If it is cooked like this for too long, there will be blood residue on the meat.
2, and then clean the chicken with water, especially the chicken stew, which needs to be washed several times repeatedly. It needs to be washed until it is bright and not turbid.
3. Finally, prepare a casserole. First, add a few ginger slices, then add chicken and cordyceps (remember not to add salt, because the chicken will get old after adding salt).
4. Finally, add the lid and simmer for 40 minutes. Because the chicken may be tender for a longer time, it is necessary to control the heat while ensuring that the water in the pot is not boiled dry.
5. After all stewing, add edible salt to taste.
6, you can also add some pepper to increase the fragrance, and put some shallots.
Speaking of whether you drink chicken soup or not, I am really the most speechless person. Because I drank a bowl of soup in the second month, I didn't dare to drink it because of my bad stomach.
Nobody blames me for this, but in theory, I'm to blame myself, because I'm a glutton. You say someone will drink chicken soup as greasy as it is when they finish their life. Next month, my mother and son will drink it lightly, and then my stomach will start to rebel. Up to now, I dare not drink too greasy soup. I have to suck off the oil on the chicken soup with blotting paper before I can drink it. Do you think this is my own fault?
But later, I especially liked to specialize in moon soup. When my sister gave birth to a child, I told her several ways to make chicken soup. Let's share two kinds today!
The first kind: Astragalus and Angelica Black Chicken Soup.
Black-bone chicken: whole chicken astragalus: 5g angelica: 3g medlar and jujube.
Poke the black-bone chicken with water, put it in a casserole, add appropriate amount of water, and throw Astragalus, Angelica sinensis and pitted jujube into it to stew together. Note: The chicken must be blanched before it is rinsed, and the wolfberry fruit should be put last. No salt should be put in the chicken soup. People who are confined here in my hometown can't eat salt, but I checked on the Internet that I can take in a proper amount of salt, which can effectively maintain the balance of water and salt in the maternal body, thus promoting internal circulation and speeding up wound recovery.
The second kind: red celery and angelica chicken soup
I don't remember the titles of these two medicinal materials. This name is local to us, and their main function is to dispel cold and dampness. Don't drink too much of this soup, just drink it 3-4 times according to your own situation during the whole month.
In my hometown, I bought an altar of rice wine one or two years in advance, and then I bought the medicinal materials, steamed them ten times and dried them in the sun and soaked them in wine. When I was in confinement, I sliced the ginger with skin and smashed it. After the chicken bled, I also put it in a pot and fried it. Then I fried it with ginger, put it in a ceramic stewing pot and sealed it for two or three hours. I drank, ate chicken and ginger, and stewed a chicken a day.
Hakka women who cook chicken with old wine for the next month, first kill the chicken, chop it into pieces, boil it in cold water, pick it up and put it in the casserole, smash the old ginger, put it in the casserole, pour in the old wine, boil it over high fire, and simmer it until the chicken is cooked, and eat it while it is hot. Old wine chickens need to be eaten for a month. Hometown people say that after eating chicken wine in the next month, the first one supplements nutrition and gives milk, and the second one prevents new mothers from blowing into the next month's wind to protect women from waist and leg pain when they are old.
It should be ordinary stew. The key is not to put salt, not to put salt, not to put salt. Say the important things three times.
The customs of each place are different, so many places are different for confinement, and of course the food is different.
In some places, when you are in confinement, you can't go out and take a bath for one month. You eat glutinous rice every day, and all you eat for one month is chicken. In popular terms, it is turmeric chicken soup.
In fact, there is turmeric at home, which is smaller than ordinary ginger, a little spicy and fragrant. Chop a little, stir-fry in the pot for a few times, and then add a proper amount of water. At this time, the water turns golden yellow. After the water boils, you can pour in the prepared chicken and eat it in ten minutes. It is delicious and nutritious, and it is an essential supplement for the month.
First, stir-fry the chicken with a little oil, and then put the white wine into Xinjiang water to cook.