Ingredients
Chicken (1/2), Hakka Yellow Wine (1 bottle), Ginger (5g)
How to make it
1. Wash the chicken and chop it into small pieces, and wash the ginger.
2. Slice the ginger.
3, a little oil in the pot, burst incense ginger.
4, put the chicken pieces stir fry.
5, medium heat chicken pieces stir-fried until the color yellow meat flavor.
6, pour yellow wine to boil.
7, change to medium-low heat with a lid and simmer for twelve minutes, wine soup golden turn off the fire can be.
How to stew chicken soup
1, first of all, add a suitable amount of water in the pot, will be chopped chicken pieces into the water to be no more than the chicken, high heat and boil immediately after the chicken to wash (be sure to cold water in the pot, so that after the stew is good soup surface does not have a nasty blood stains);
2, will be cleaned chicken into a high-pressure cooker, add thick slices of ginger, 2 small onions, add a tablespoon of Wine (preferably with Shaoxing yellow wine), into the cleaned berries, ginseng, angelica (less to put, a small piece can be), jujube (4, 5 can be more soup will have a sour taste), cinnamon meat 3, such as fear of fire, you can remove the angelica, add 5 grams of bamboo, Coix lacryma, add a little less salt (so that the chicken is flavored), add water did not exceed the chicken about an inch, cover the lid and the valve, put on the stove to cook over high heat;
3, the pressure cooker steam after changing to medium heat pressure for 5 minutes, and then change the small fire pressure for 10 minutes (can keep the soup is clear soup, will not be cloudy), turn off the fire and wait for the pressure cooker pressure to reduce;
4, release the steam to open the lid of the pot, pick up ginger and green onions, add the right amount of salt and chicken seasoning (according to personal preference), a pot of fragrant chicken soup is ready, drink to go!
5, if it is stewed in an ordinary soup pot, the water to add more, do not add water in the middle, otherwise the soup will not be mellow; 10 minutes of stew over high heat, and then stew over low heat for 1 hour (tender chicken, such as stewing old hen time to double), seasoning can be;
6, you can also use the ceramic container with a cover to stew in the water (this stewing method tastes the most mellow, is the commonly used in Cantonese cuisine stewing method), the addition of the good material container cover into the steamer container lid into the steamer, the conditions of the available gauze wet water sealed in the container (to adjust the flavor first), steam over high heat for about 2 hours into;
7, if you use the steamer stew, there is no need to put water, rely on the steam condensation into the soup, the flavor is very thick and mellow, stewing and stewing water similar;
8, regardless of the use of any kind of stewing, it is best to remove the chicken oil and then stewed, so as not to be too The best thing is to remove the oil from the chicken before stewing, so as not to be too greasy.