Many people like to drink chicken soup, chicken soup flavor is very fresh, but also contains a lot of substances needed by the human body, can improve the body's immune system, stewed chicken soup method has a variety of methods, most people prefer to use the casserole to stew chicken, because the material of the casserole is very healthy, will not cause harm to the human body, while the heat preservation effect is also very good, will not appear at the bottom of the pot pot pot, then the stewed chicken with casserole pot What are the home practices?

First, what are the home practices of stewing chicken in a casserole? The main ingredients: hen 1000 grams. Accessories: portobello mushroom 100 grams, mushrooms (fresh) 50 grams, cabbage (mussels) 35 grams. Seasonings: salt 8 grams, monosodium glutamate 2 grams, 15 grams of cooking wine, ginger 10 grams. Production methods: chicken slaughter, hair removal, gutted and washed; chicken and split along the backbone, chopped into 5 cm square block, into the pot of boiling water a little hot, wash with water for spare; mushrooms, chicken, mushrooms, ginger into the pot, pour water (to the degree of diffuse over the chicken); on the heat of the simmering for 1 and a half hours, until the chicken is crispy, add leafy vegetables to cook that into.

Secondly, the general public can eat, the elderly, the sick, the frail is more appropriate to eat. Cold and fever, internal fire, phlegm and dampness in the heavy people, obesity, suffering from fever boils, hypertension, high blood pressure, cholecystitis, cholelithiasis, people avoid eating; chicken is warm, help fire, hyperactivity of the liver and oral vesicles, skin boils, constipation is not suitable for people to eat; arteriosclerosis, coronary heart disease and hyperlipidemia patients avoid drinking chicken soup; colds accompanied by a headache, tiredness, fever, chicken, chicken soup is contraindicated.

What are the home practices for stewing chicken in a casserole? Chicken clean up, cut into small pieces; take five to six pieces of chicken into the boiling water with wine blanch, the purpose is to remove the blood foam and fishy flavor; the soaked mushrooms cleaned and removed, dried mushrooms torn into small pieces, with the chicken into the casserole together, add enough water. Add mushrooms, chestnuts, carrot pieces, high fire boil, amoy porcelain small pot cover the lid, into the electric purple casserole, pot with water, the water level should not exceed the amoy porcelain small pot; electric casserole open to the slow fire gear, simmering on a small fire for 3-4 hours out of the pot with salt to taste;