Ingredients: 500g of broiler, 2g of angelica 1 2g, and 0g of ginger1piece.
Preparation of auxiliary materials: 5g of Lycium barbarum, 5g of salt, 2g of chicken powder, appropriate amount of shallots and appropriate amount of water.
Steps-
1, materials ready;
2. Crush ginger, rinse angelica and medlar;
3. Rinse the chicken, put it in the casserole, add the onion and ginger, inject enough water, boil it on high fire and simmer for 3 hours (don't uncover it during the period);
4, after cooking, the oil will come out, then clip off the onion knot and put it in the medlar;
5. Add appropriate amount of salt and chicken powder;
6. Finished products;
Extended data:
Instructions for chicken soup stew-
1, chicken selection
It's suitable for a young chicken to cook soup. Broiler's meat contains more protein and less elastic connective tissue, which is more easily absorbed by human body. Secondly, chickens and hens can be used to stew chicken soup, and the soup stewed by hens is more tonic and suitable for people who have recovered from a serious illness. Chicken stewed with chicken soup tastes tasteless, but it can be used for cold salad.
2. Choose a pot
Casserole can be used as a pot for stewing chicken soup: casserole should be used instead of iron pot for stewing chicken soup. Because the iron pot will bring the smell of rust into the chicken soup, it is not as good as the casserole to gather the umami flavor and add delicacy.
3, the temperature should be appropriate
The secret of simmering soup is that big fire boils and small fire simmers slowly. In this way, fresh and fragrant substances such as protein extract can be dissolved as much as possible, and the soup is fresh, mellow and delicious. Only by slow stewing with low fire for a long time can the extract be dissolved more, clear and mellow. You can add some oil-absorbing foods such as wax gourd and mushrooms to boil together, which can reduce cholesterol absorption.
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