Garlic cloves 10, scallion 1 root, onion 1 piece,
Ginseng chicken soup Chinese medicine bag 1 bag,
Practice:
1. The sticky rice should be soaked one hour in advance.
2. Cut off the chicken's butt and wing tips and wash them for later use. The internal organs in the stomach should also be cleaned and rinsed.
3. Wash the onion and cut it in half for later use, cut the green onion into sections for later use, and cut the garlic cloves for later use. These materials should be fished out and thrown away after being boiled in chicken soup.
4. The medicinal bag of ginseng chicken soup is sold in supermarkets or online, so you can buy it directly.
5. Put the soaked sticky rice into the chicken belly. First, put jujube or garlic cloves to block the gap on the neck of the chicken, and then start loading sticky rice.
6. After the sticky rice is packed, stab a penetrating knife edge at one chicken leg with a knife, and insert the other chicken leg into the knife edge. Prevent sticky rice from leaking out.
7. So the chicken to be cooked is ready. Put it in a container for later use.
8. Take out a big pot. I use a big casserole, or I can use stainless steel pot. I can choose freely. Put all the chicken and other ingredients in, pour enough water and start cooking. In the process of cooking, a lot of foam will float out. Remember to scoop out the foam bit by bit with a spoon. Boil 1 hour or so. Pay attention to the water level in the middle and add water twice.
9. After cooking for 1 hour, the soup will slowly turn white. Remove all the auxiliary materials, throw them away, and season them with salt and pepper.
10. This delicious "Ginseng Chicken Soup" is cooked. Put it in a casserole, sprinkle with chopped green onion and serve!