How to make Wakan Chicken Soup:
Turkish Chicken:A kind of wild domestic chicken in the rural areas of the Jianghan Plain. There is no artificial feed, and rural taxes are so heavy that people don't have enough to eat. How could they have spare money to buy feed for chickens? This year's new chicken, in accordance with normal growth patterns, the most heavy around the Mid-Autumn Festival about a pound; a year apart, the oil is too heavy, although the meat is beautiful, cooking fire stuffed teeth.
Tile jar jar:It is the kind of coarse porcelain jar (altar) like the alcoholic's wine bottle, rough exterior, glazed liner. For example, my tile jar jar, used for more than ten years, because there are cracks and a few more hoops on the outside. The longer you use the pot, the more beautiful the chicken soup will be. Unfortunately this pot was broken by my son with a poker.
Banshu:Fresh banshu, peeled, washed and drained.
Fill the wakan pot with water, 1/2 up and down, place the chicken in order in the cold water and fry the millet (optional). Authentic Wakan Chicken Soup does not require any seasoning. Put it in a wood-burning kitchen, surround the wakan with embers and simmer slowly. Not an open fire, but a dark fire like charcoal. It cooks in about 90-120 minutes as the flavor gets stronger.
You can put some ginger in as appropriate, and some salt if you like a big flavor. But if it is authentic Hubei Tujia Chicken, there is no need to put any seasoning, including salt.
Chicken Soup; Inspirational Nonsense
Coconut Stew Chicken Soup
Ingredients:1 chicken, 1 coconut, one-fourth of the rind, salt to taste.
Exercise:
1. Wash the coconut meat and cut it into small pieces.
2. Chicken (killed) has been gutted, washed and dried, chopped and drained.
3. Soak the rind in hot water for a while, scrape off the pulp and wash.
4. Boil the right amount of water, add the chicken, coconut and rind, then simmer on low heat for three hours. Season with salt and drink it.
Effects:Coconut chicken soup is fresh and sweet, beneficial to the stomach and intestines.
Mushroom Chicken Soup
Ingredients:
Half of the local chicken, eight slices of mushrooms, ten red dates, two slices of ginger.
Seasoning:
One tablespoon of wine and one teaspoon of salt.
Methods:
Wash the chicken, cut it into pieces, blanch it, rinse it, and put it into the crockpot.
Soak the red dates for 10 minutes, soften the mushrooms, remove the stems, and put them in the crockpot with the ginger, pour a spoonful of wine.
Add boiling water not over all ingredients, steam for 40 minutes in rice cooker or steamer, then season with oil and salt.
Important note:
Beijing mushrooms are also a kind of shiitake mushroom, with thick stalks, resistant to cooking, rich in aroma, plump and elastic, better than thinly sliced shiitake mushrooms.
It can also be steamed with chicken thighs. At least half a chicken is suitable for stew. Broiler chicken is tasteless and not suitable for long cooking.
Chicken Soup
1. One black chicken, a few slices of ginseng, a few red dates and a piece of ginger.
Wash the ingredients and throw them together in a pot for 1.5 or 2 hours.
You're not going to forget the salt, are you? If the chicken doesn't have oil, you'll have to put some in there.
2. A black chicken with angelica, astragalus, black beans, chicken juice, ripe earth (soaked to remove sand), red dates. Put it in the wai sheng and cook it with mild fire for 3 hours, drink the soup and eat all the residue. This soup can regulate menstruation (cure menstrual cramps), nourish the skin, eat once a month. 10 years later, you will look 5 years younger.
Steamed Chicken Soup
Materials:
Half a chicken, four taels of ham, one fresh bamboo shoot, five mushrooms.
Seasoning:
One tablespoon of wine, 1/4 teaspoon of salt and a little pepper.
Method:
Wash the chicken, cut it into pieces, blanch the blood and wash it.
Boil the ham first to remove some of the saltiness, slice it and put it on top of the chicken, peel the fresh bamboo shoots and cut them into strips and put them in.
Destem the mushrooms, cut everything in half, add a tablespoon of wine, add boiling water to cover all the ingredients and steam in a steamer or rice cooker for 50 minutes.
Remove and add other seasonings, mix well and serve.
Important note:
The steamer is a pottery container made in Yunnan with a steam column in the center. The food stewed in this container has the characteristics of being crisp in a crock pot and flexible in a wok. When you don't have one, you can use a regular crock pot instead.
This doenjang must be steamed with water to prevent water from the steamer from venturing through the steam column and into the stew pot, contaminating the broth.
Mouth Joy on the Dojo
Ingredients:Chicken (125g), chicken broth (1250g), sea cucumber (200g), chicken gizzards (2), shiitake mushrooms (or fresh shiitake mushrooms) (10), squid (125g), pork (125g), fish (175g) and lard.
Method:1. Chicken is chopped into minced meat, and the lozenges and salt are moistened to make 10 croquettes. Mince fish and pork, add salt, pepper, sesame oil and dried lozenges and make 10 balls each. Cut the gizzard, sea cucumber and squid into 10 pieces, wash the small mushrooms and remove the old stalks.2. Put these raw materials together.
Steam them out, pour them into a large soup bowl, simmer them in chicken broth (1250g) and serve them in the original soup pot. This soup dish is colorful, bright and tasty.
Golden Hook Chicken Claw Soup
Materials:
Half a catty of bean sprouts, a catty of chicken claws, two slices of ginger.
Seasoning:
One tablespoon of wine and one teaspoon of salt.
Methods:
Wash chicken claws, chop off the sharp corners first, chop each into two pieces, blanch with Sichuan vegetables, then cook with water, pour a tablespoon of wine, add ginger and simmer for 20 minutes.
Add bean sprouts, simmer on low heat for 10 minutes, add salt to taste, fish out the ginger slices, burn the switch fire.
Important note:
This soup can also be steamed, but the chicken claws should be steamed until soft, and then put the bean sprouts, to avoid the bean sprouts too rotten.
Chicken feet should buy meat chicken feet. The meat layer is thick and the clay chicken claws are too thin with less edible parts. Chopping off the tips of the claws will avoid getting them stuck.
Mustard Chicken Soup
Ingredients:
Half a chicken or two chicken thighs, a mustard heart and two slices of ginger.
Seasoning:
One tablespoon of wine and one teaspoon of salt.
Method:
Minute the chicken pieces, blanch the blood, rinse off the foam, drain, add two slices of ginger and a tablespoon of wine and bring to a boil, then simmer on low heat for 15 minutes.
Peel the mustard hearts one by one, trim them neatly, cut them into small pieces, blanch them in boiling water, fish them out, and drench them immediately.
Put the mustard in the chicken broth and cook for 15 minutes. Season with salt and serve.
Important:
Half a chicken or chicken thigh is better than half a ground chicken.
Blanching the scallops before searing them removes some of the bitterness and keeps them green.
Or you can cook mustard directly in the chicken broth, but the color will turn yellow. But there are heavy vegetables and light ones, each with its own flavor.
Chicken Slices Soup
Ingredients:
Two chicken thighs, six mushrooms, four taels of ham, two slices of ginger.
Seasoning:
One tablespoon of wine, measured with salt.
Methods:
Cut the chicken thighs into pieces, blanch to remove the blood, take them out and rinse them well, put them into a stewing pot, add seven bowls of boiling water, and pour one tablespoon of wine.
Boil the ham, slice it, and steam it with soaked mushrooms and ginger.
After 40 minutes, remove the ginger and serve. Season with salt and serve.
Important:
Because ham is salty, try it in moderation with or without salt to avoid too much salt.
Large mushrooms can be cut in half before putting them in, and small mushrooms can be used whole.
Zhao Jianfeng Soup
Ingredients:
Twelve chicken claws, one or two bamboo shoots, two slices of ginger.
Seasoning:
One tablespoon of wine and half a teaspoon of salt.
Exercise:
Cut off the tips of the chicken claws, cut each into two slices, blanch, remove the blood, rinse, and place in a stewpot.
Soak the pointed bamboo shoots, cut off the hard stems, cut them into small pieces with a knife, put them in a stewpot, pour in a tablespoon of wine, add sliced ginger and seven bowls of boiling water, and steam them for 40 minutes.
Season with oil and salt when eating.
Important:
Chicken claws:Chicken claws are coarser, terra cotta chicken is thinner, and chicken claws are thinner and less tasty.
You can cook it directly on fire.
Chicken Cloud Ear Soup
Ingredients:
One chicken breast, six cloud ears, half bamboo shoots.
Seasoning:
Half a tablespoon of wine, half a protein, half a teaspoon of salt and a teaspoon of white powder.
Five bowls of stock, one teaspoon of salt, one tablespoon of balsamic vinegar, four tablespoons of white powder and a little sesame oil.
Method:
Shred chicken breast and marinate with seasoning □ for 10 minutes, shred soaked cloudy ears, and cook and shred bamboo shoots.
Put the cloud ears into the soup, cook the shredded bamboo shoots, season with salt and thicken the sauce.
Burn the shredded chicken, turn off the heat when tender, drizzle with vinegar and a little sesame oil, and serve.
Important note:
Shredded chicken should be cut along the silk, so that when cooked will not shrink.
The cloud fungus is a kind of dried black fungus, thin and crispy, with a better flavor than ordinary black fungus.
After thickening the sauce, add the shredded chicken. The shredded chicken is very tender. To avoid sticking to the pot, put a little stock in a bowl and shred the chicken.
Chicken Corn Soup
Ingredients:
Half a chicken breast and a jar of Tamari sauce.
Seasoning:
Two egg whites, half a cup of water, 1/4 teaspoon of salt and half a tablespoon of wine.
Five bowls of stock, three tablespoons of cornstarch, one teaspoon of salt.
Method:
Scrape the chicken breasts with a knife and mix in the seasoning □ Mix well to form a chicken paste.
Bring the stock to a boil, add the corn sauce, bring to a boil, season and thicken.
Slowly pour in the chopped chicken, float to a boil, and turn off the heat.
Important note:
This western food to eat soup is thickened with cornstarch rather than too white powder, it will not flow back, resulting in the decomposition of sediments. <