3 pounds of farmhouse hens, half a catty of white fruit, 400 grams of kelp, pepper 5 money, ginger 4 money, pork bone 1, a little salt.

Production process:

1. Slaughter the chicken, remove the viscera, net blood, into the 50 ℃ 60 ℃ of hot water blanching through (2-3 minutes), fish out, with tweezers clip clean chicken body fluff, to be used.

2. Remove the shell of the white fruit, wash; wash the kelp, to be used.

3. Ginger patted, cut granules, mixed into the pepper and salt together as a condiment, to be used.

4. Put the chicken, pork bone and the prepared spices into the pot and simmer on low heat (5-6 hours), so that the spices penetrate into the chicken as much as possible.

5. About half an hour before the chicken stew, put the white fruit into the pot to cook through.

Effect:

This dish has the effect of warming the middle and benefiting the qi, tonifying the deficiency, strengthening the muscles and bones, and moisturizing the skin for women.

Characteristics:

The chicken is tender, the white fruit is soft, the flavor is mellow, and the soup is delicious.

Chef point of view:

The key to the chicken stew is the selection of raw materials and spices reasonable collocation, farmhouse hen (crown small, red face, claws full of not old skin, feathers for the best), the white fruit must be selected wild white fruit.

The secret of good taste:

Freshly chopped green pepper and then added to the soy sauce soaked for a little time to use to dip the chicken flavor is more fresh.