Reposted from: Kitchen
Ingredients
One black-bone chicken (chicken)
2-3 green lemons
Some spicy millet
A piece of ginger
1-2 pieces of garlic
A handful of coriander
A piece of Chinese cabbage
p>Appropriate amounts of rice and grains
Salt depends on your taste
How to eat three kinds of native chicken
First clean and dismember the chicken. Leave the chicken skin on the claws, head, and wings, and tear or peel off the rest, wash and set aside. Add a piece of flattened ginger to make a foam.
After the mozi is almost finished, put the soup and chicken into the slow cooker (you can also continue cooking on the stove) and set the heat to low for four hours. During this period, you can do whatever you want after handling the chicken skin.
Put the chicken skin into the pan over low heat to refine the oil. You can add a little cooking oil to prevent it from sticking to the pan. When the skin becomes crispy and the oil is almost gone, put it in a small bowl and set aside. (I can’t take a picture of the black-bone chicken skin, so I didn’t take a picture)
Prepare the minced garlic, pepper segments, and lemon. Cut the lemon in half and squeeze the juice into a bowl. At this time, you can cook the rice. Wash the rice and add the chicken oil and chicken skin just now and cook together. Not authentic but more convenient. If you like it spicy, cut it finely. If it's not very edible, cut it coarsely. I mixed it and cut it into two pieces.
Take out the chicken, let it cool and tear it apart. Add the cabbage leaves to the chicken soup in the pot and continue cooking. (The same goes for replacing baby cabbage, white radish, etc.) Chicken feet, chicken heads, etc. that are not easy to tear can be left in the soup or eaten
Mix the torn chicken with lemon juice, millet, spicy minced garlic, and add an appropriate amount Salt and cut off the coriander (you can add something else if you don’t like it)
After finishing the chicken soup, the dish will be almost ready. (When cooking the chicken, I accidentally threw away some wolfberry and dates. The soup turned slightly red in the end, but of course you can’t tell from the picture)
I added some corn residue to the rice.