Stewed chicken soup is a good tonic in rural areas. It is best to choose the free-range chicken raised by yourself, which is low in fat, strong and delicious. It is an important dish for entertaining guests, nourishing pregnant women and celebrating holidays in rural areas. In fact, to make stewed chicken soup, you only need one skill to make the soup crystal clear. When cooking this soup, you must simmer it slowly. Chicken soup stewed on a small fire, it is clear. The chicken soup stewed on fire is strong, so everyone must remember this skill.

? It is actually the wrong way to turn a big fire into a small fire in chicken stew. The correct way is to simmer, simmer, simmer all the time, don't let it boil. If you want the stew to be clear, you should split the foam and sieve it. It takes two or three times to sieve. Remember to sieve. Only in this way can the stew be clear as water. As for delicacy, it all depends on the quality of the chicken itself.

stewed chicken without soy sauce

Ingredients: live old hen 1 only about 2kg. Ingredients: 50 grams of cooked bamboo shoots, 25 grams of water-soaked mushrooms and 50 grams of ham. Adjustment: cooking wine10g, salt 30g, scallion15g, and ginger slices 8g.

method of work

① After the chicken is slaughtered, wash it with clear water. Cut off the chicken feet with a knife, make a small incision at the root of the neck, take out the trachea and esophagus, then cut along the spine, take out the internal organs, remove the chicken gall, squeeze out the blood stasis in the chicken heart, cut off the chicken gizzard, remove the dirt, tear off the skin of the gizzard, and scrub with salt. Then wash the chicken, gizzard, liver and heart with clean water, put it in a boiling water pot and scald it for about half a minute, then remove it and wash it. Then rinse the chicken oil and wash it.

(2) Put bamboo in the casserole as the bottom, put the chicken (belly down), chicken oil, gizzard, liver, heart and ham together, add water to drown the chicken, then add cooking wine, onion and ginger slices, press the chicken with a disk, cover the casserole, and bring it to a boil over medium heat. Remove the floating foam and simmer on low heat for about 3 hours! Until it is crisp and rotten. Remove the cover of the casserole, take out the disc, bamboo grate, onion knot and ginger slices, take out the gizzard, liver, heart and ham, and cut them into slices respectively. Then turn the chicken in the pot (belly up) and add salt, then spread bamboo shoots, mushrooms, ham, gizzards, liver slices and chicken hearts on the chicken alternately, cover the casserole, bring to a boil over medium heat, and leave the fire.

The characteristics are original, fresh and mellow, the chicken is crisp and rotten, and the soup is crystal clear.