Material: black-bone chicken 1250g.
Accessories: 5 red dates, salt 1 spoon, pepper 1 spoon, 7 grams of American ginseng slices, 0/5g of medlar 1 spoon of cooking wine.
The practice of black chicken soup:
1. Cut the black-bone chicken into large pieces, soak it in clear water, and rinse it repeatedly with clear water to remove excess blood.
2. Be sure to blanch the black-bone chicken with cold water (when scalding the black-bone chicken with hot water, protein suddenly shrinks and tastes bad). Take out the black-bone chicken after the water is boiled, and be sure to rinse it with warm water to further remove impurities.
3. Add warm water to the casserole, add black-bone chicken, American ginseng slices and cooking wine (want to drink white soup, want to drink clear soup, simmer soup for less than three hours).
4. Put red dates in the middle, and put medlar, salt and pepper when turning off the fire.
5. Set the table.
6. This soup is rich in nutrition until the collagen of black-bone chicken is boiled out. This is how the soup solidifies after cooling.
Cooking tips
1, soaked in clear water and washed repeatedly with water to remove excess blood;
2. You must use cold water when drowning;
3. Add warm water to the casserole and add the black-bone chicken.