Stewed chicken
Ingredients: chicken, 200g ginger, 3-4 tablets of grasshopper.
1. Wash the chicken bought in the market again. The chicken is stocked and dirty, and rubbing the skin can wash away the dirty things; Wash the internal organs separately, especially the small intestine with salt or flour. Cut the chicken into pieces, not too small. Chicken breast can be taken out separately to prepare fried diced chicken, because chicken breast is better cooked than firewood.
2. Put the cold water in the soup pot and boil it over high fire. Turn off the fire, pour out the dirty water used for blanching, put the blanched chicken pieces in the earthenware lamp, add ginger, grasshoppers and water, turn the fire to low heat and simmer for 2 hours, and add salt when it is half an hour away.
3. The delicious nourishing chicken soup is stewed.
Peasant-style stew chicken
Ingredients: half a chicken (domestic chicken), 6 peppers, salt 1 tsp, ginger 1 block, 2 star anise, cinnamon 1 segment, 5 dried peppers, cooking wine 1 tsp, 2 tablespoons light soy sauce/tsp.
1. Wash the local chicken and the pepper for later use.
2. Wash the onion and ginger for later use, and wipe the dried peppers for later use; Star anise, cinnamon and fragrant leaves for later use.
3. Cut the native chicken into chunks the size of walnuts.
4. Seed the pepper and cut it into hob pieces for later use.
5. Cut the onion and ginger into large pieces for later use
6. Take out the wok, add cold oil to the hot wok, add about 1 tablespoon vegetable oil, add star anise, cinnamon and fragrant leaves, and slowly stir-fry over low heat until it is fragrant.
7. Add chicken pieces, turn to medium fire and stir-fry until the chicken becomes discolored, the skin shrinks and slightly scorched.
Fig local chicken soup
1, wash the native chicken and cut into pieces, put it in a casserole with figs and ginger slices, and add enough water;
2, the fire is boiled, and it is turned to medium and small fire for half an hour;
3, and then turn to the minimum fire pot 1.5 hours;
4, add salt to taste.
for turkey
1. A native chicken is about1500g. Don't cut it from the chest, reach into your hand from the bottom of the chicken to wash it clean and control the moisture.
2. Prepare seasoning and rinse with water for later use.
3. Wrap the washed seasonings with gauze, except the green onions.
4. Wash the medlar and put it in half an hour before the pot.
5. Put the coriander out of the pot.
6. Put the chicken with good water control into the casserole, add water until it is 1 cm away from the casserole mouth, and open the fire.
7. After the fire boils, skim off the floating foam and put it into the seasoning bag.
8. After putting into the package, continue to boil for 20 minutes, and finish the fishy smell.
9. Cover again and turn to low heat 1 hour, and finally turn to low heat. Add salt and medlar half an hour before cooking, and add salt according to your own taste.
10. After two hours of covering, the chicken is almost ready to eat, and the chicken stew is too bad to taste.
1 1. Stewed chicken can't be soaked in soup for a long time. Take it out and tear it, but the chicken breast is ok.