Tujia chicken: a wild domestic chicken in Jianghan Plain. There is no artificial feed, and the taxes in rural areas are so heavy that people don't have enough to eat. How can they spare money to buy feed for chickens? This year's new chickens, according to the normal growth law, are about a catty at most before and after the Mid-Autumn Festival; The next year, the oil and gas is too heavy, and the meat is as beautiful as it is, but it burns and plugs its teeth.
Pot: The kind of pot (jar) with coarse porcelain like an alcoholic's wine bottle, which has a rough appearance and a glazed inner container, such as my pot, which has been used for almost ten years and has several hoops on the outside because of cracks. The longer the pot is used, the more beautiful the chicken soup is. Unfortunately, this pot was broken by my son with a fire stick.
millet: fresh millet, peeled, washed and drained.
the crock is filled with clear water, 1/2 of it is up and down, and the chicken and cornstarch (optional) are added in cold water in turn. The authentic crock chicken soup does not need any seasoning. Put it in the kitchen where firewood is burned, surround the crock with residual fire, and simmer slowly. It is not an open fire, but a dark fire like charcoal. With the fragrance getting stronger and stronger, it will be cooked in about 9-12 minutes.
You can put some ginger properly, and you can put some salt if you like strong flavor. However, if it is authentic Hubei Tujia chicken, there is no need to put any seasoning, including salt.
Chicken soup with coconut
Ingredients: 1 chicken, 1 coconut, 1 quarter peel, and appropriate amount of salt.
Practice:
1. Wash the coconut meat and cut it into small pieces.
2. Wash the chicken's internal organs, cut it into large pieces and drain the water.
3. Season with salt, and you can drink.
Efficacy: Chicken soup with coconut is delicious and sweet, which is good for the stomach.
Chicken soup with mushrooms
Ingredients:
Half a native chicken, eight pieces of mushroom, ten pieces of red dates and two pieces of ginger.
Seasoning:
One tablespoon of wine and one teaspoon of salt.
Method:. After removing the stem, put it in a stew pot with ginger slices, pour a spoonful of wine,
add boiling water to cover all the materials, steam in an electric cooker or steamer for 4 minutes and season with oil and salt.
Important note:
Beigu mushroom is also a kind of shiitake mushroom, with thick stem, cooking resistance, strong aroma, fullness and elasticity, which is more delicious than thin shiitake mushrooms. < p Not suitable for long-term cooking.
Black-bone chicken soup
Method 1, one black-bone chicken, several ginseng slices, several red dates and one ginger slice
Wash the ingredients and throw them into the pot for one and a half hours or two hours.
You won't forget to put salt. If the chicken doesn't have any oil, you have to put some oil.
Method 2, one black-bone chicken, add angelica. Eat all the dregs after drinking the soup. This soup is used to regulate menstruation (treat dysmenorrhea) and maintain beauty. Eat it once a month. After 1 years, you will look five years younger.
Steamed chicken soup
Ingredients:
half a chicken, four or two hams, one fresh bamboo shoot and five pieces of mushrooms.
Seasoning:
a tablespoon of wine. ? 4 teaspoons, a little pepper.
Method:
Wash the chicken, cut into pieces, blanch it in Sichuan to remove blood, rinse it and put it in a steamer.
Cook the ham first, remove part of the salty taste, slice it, put it on the chicken, peel off the hard skin of fresh bamboo shoots, cut into strips and put it in.
After removing the pedicle of mushrooms, put everything in two, add wine in one. You can eat it after mixing.
Important note:
The steamer is a clay container made in Yunnan with a steam column in the middle. The food stewed by this container has the characteristics of refreshing soup in the stew pot and making the food elastic in the stew pot. If not, it can be replaced by a common stew pot.
This Dojo must be steamed across water to prevent the water in the steamer from passing through the steam column and entering the stew. Chicken soup (125g), sea cucumber (2g), chicken gizzards (2), small mushrooms (or fresh mushrooms) (1), water-soaked squid (125g), pork (125g), fish (175g), lard, salt (a little) and pepper. Chop fish and pork into minced meat, add salt, pepper, sesame oil and dried water chestnut powder, and make 1 balls each. Cut chicken gizzards, sea cucumbers and squid into 1 pieces each, wash small mushrooms, and cut off old stalks. Second, put these raw materials together in a boiling pot, drink wine and cook lard, take them out and put them in a small bowl, and add monosodium glutamate and salt. Variety of colors, beautiful colors and fresh and tender taste.
Mustard chicken soup
Ingredients: half a chicken or two drumsticks, one mustard heart and two pieces of ginger.
Seasoning: one tablespoon of wine and one teaspoon of salt.
Method:
Chop the chicken into pieces, blanch the chicken to remove the blood, rinse off the foam, drain and put it away. Trimmed and cut into small pieces, blanched in boiling water, taken out, and immediately showered.
Add mustard into chicken soup and cook for 15 minutes, then season with salt and serve out.
Important note:
Half chicken or chicken leg is better in meat quality.
Scalded mustard can remove some bitterness and keep green.