2. Wash the chicken and chop it into pieces. Prepare a little ginger, peel and cut into sections for later use. Put the cut chicken into the pot, add a little ginger, rice wine and salt, stir well and marinate for about ten minutes.
3. Pour the right amount of cooking oil into the pot. When the oil temperature is 60% hot, add ginger slices and stir-fry until fragrant, then add marinated chicken pieces and stir-fry over high fire until the chicken becomes discolored and oily. Then cook a little rice wine to remove the fishy smell, and finally add some water to boil it.
4. After boiling, cover the pot and simmer for about an hour. Finally, put the washed medlar and jujube into the pot and continue to stew for 20 minutes. When the stewed chicken in the pot is soft and rotten, and the chicken soup is full of flavor, add a little salt and you can go out.
Tips for stewing chicken soup: When stewing chicken soup, adding ginger slices and rice wine can not only remove the fishy smell of chicken, but also increase the umami flavor of chicken, making the stewing chicken soup delicious and nourishing.
When stewing chicken soup, it is best to choose free-range chicken, which not only tastes strong, but also makes the stewed soup more fragrant and nutritious. Stew for more than an hour, which is too short for the chicken to stew.
If you choose to stew chicken soup with Sanhuang chicken, it will take about half an hour.