Clear soup chicken practices:

Raw materials: hen 200g, elbow 500g

Seasoning: refined salt, monosodium glutamate 7.5g each, cooking wine, green onion, ginger 10g

Practice:

1. Slaughter the hen and then remove the clean hair and viscera, cleaned, the chicken breast meat and chicken legs picked off

2. With the wings into the pot together. Add the water, skim off the blood foam after boiling, and then cook with low fire for 4-5 hours.

3. Chicken breast and thigh meat to remove the oil and pat broken into chicken mush, add water to dilute, add salt, cooking wine, green onions, ginger, monosodium glutamate wait for use.

4. Cooked chicken broth filtered broken bones and meat, and skim the floating oil, boiling, will be adjusted to the chicken puree into the soup and stir, to be opened and then skimmed oil foam and other impurities, can be clear soup.

Nutritional characteristics:

Contains 826.5g of protein, 93g of fat, 11g of carbohydrates, 269.5mg of calcium, 4615.5mg of phosphorus, 16.5mg of iron, 600 international units of vitamin A, vitamin B13.3mg, vitamin B23.2mg, niacin 100.2mg, and 4920kcal of heat production.

Functions:

Nurturing blood and essence, benefiting qi and tonifying the body, beauty.