How to make delicious old hens

The nutritional value of old hens is much higher than that of ordinary chickens. Old hens refer to ordinary hens that have been raised for a certain number of years. Except for the meat, everything else is not bad! Today I will teach you how to make delicious old hens!

1. Stewed hen soup

Ingredients: 1 old hen ( About two pounds), 50 grams of dried day lily, 30 grams of dried shiitake mushrooms, 20 grams of ginger, 250 ml of cooking wine, a little salt

Method:

1. Wash and drain the old hens. Chop into pieces, slice ginger, soak day lily and dried shiitake mushrooms, drain, and boil a pot of water for later use. 2. First boil a pot of hot water, blanch the chicken and take it out.

3. Put the chicken pieces, ginger slices, day lily and shiitake mushrooms into a casserole/soup pot, and add boiling water to double the height of the meat pieces. 4. Bring to a boil over high heat, then simmer over medium heat or high in a slow cooker for more than 1 hour until the chicken is tender.

Tips: If the soup is too dry, you can add boiling water and simmer it together.

2. Hand-shredded white chicken

Ingredients: Dried mushrooms, fat hen; Ingredients: coriander, ginger slices

Method:

1. Soak the dried shiitake mushrooms in advance and wash the chicken

2. Put the chicken, shiitake mushrooms and some ginger slices into the pressure cooker, and press for 15-20 minutes after boiling the pot

3. Slowly fry the chicken and ginger slices in oil over low heat. When the oil is out, put it into a bowl. When it is cold, add salt and a little sugar and mix it well. Then put it in the refrigerator and cool it for later use. 4. After the chicken is done, let it cool with your hands. Tear the chicken into small pieces, then pour the cooled chicken fat into it, stir and serve.

3. Soy Sauce Chicken

Ingredients: 1. Half a fresh grass chicken (I bought half of a three-pound hen); 2. Ginger, appropriate amount of dark soy sauce, Light soy sauce (I use Haitian), a little rice wine, a small amount of star anise (one corner of an star anise, too much will change the taste)

Method:

1. Wash the fresh half chicken and dry it

2. Take an appropriate amount of dark soy sauce (dark soy sauce is more colorful, not too much, salty), light soy sauce, a little rice wine, and water, mix well and set aside

3. Put a little oil and a few slices of ginger in the pot, sauté until fragrant, add the prepared half chicken and seasoning soy sauce (half of the chicken is sufficient for the sauce), bring to a boil over high heat and cover with a small lid. Bring to a simmer over low heat, occasionally spooning the juices from the sides of the pot over the exposed chicken. Turn the chicken over for five to ten minutes and simmer until the soy sauce is almost dry and the flavor has basically entered the chicken and it is ready to serve!