Wakan chicken soup practice:
Tujia Chicken: Jianghan Plain rural wild wild growth of domestic chicken. Absolutely no artificial feed fed, rural taxes that so heavy, people are not enough to eat, which have spare money to buy feed to the chicken to eat? This year's new chicken, according to the normal growth pattern, before and after the Mid-Autumn Festival up to a pound or so; every other year, the oil is too heavy, the meat, although the same beauty, but boiled fire, and stuffed teeth.
Tile jars: the kind of coarse porcelain like wine bottle cans (percussion), rough exterior, the inner liner has a glaze of the kind, such as my family's that tile jar, used almost more than ten years, the exterior played a few hoops, because there are cracks. The longer the jar is used, the more beautiful the simmering chicken soup is. Unfortunately, this jar was cracked by my son with a burning stick.
Slate Corn: Fresh plate corn, peeled, washed and drained.
The pot is filled with water, 1/2 up and down, cold water, in order to put the chicken, and corn (optional), authentic chicken soup without any seasoning. Put into the wood-burning stove, with the remaining fire surrounded by the pot, slowly simmering, not open fire, is the kind of dark fire like charcoal, as the flavor is getting stronger and stronger, 90-120 minutes or so will be cooked.
You can put a little ginger, and if you like a lot of flavor, you can put a little bit of salt; however, if it is an authentic Hubei Tujia chicken, you do not need to put any seasoning, including salt.
Chicken Soup
Coconut Chicken Soup
Ingredients: Chicken 1, coconut 1, peel quarter one, salt appropriate.
Practice:
1.coconut meat washed and cut into small pieces.
2. Chicken (kill) good to remove the viscera wash dry cross, chop large pieces, drain.
3. Soak the rind in hot water for a while, scrape off the pith and wash it.
4. Put the appropriate amount of water to keep rolling, put the chicken, coconut meat and fruit peel boil roll, change to slow boil it three hours, under the salt seasoning can drink.
Effects: Coconut chicken soup taste delicious and sweet, beneficial to the stomach.
Mushroom Chicken Soup
Information:
Half a chicken, eight pieces of northern mushrooms, ten red dates, ginger two pieces.
Seasoning:
One tablespoon of wine, one teaspoon of salt.
Method:
Clean chicken, cut into large pieces, first hot, rinse and put into the stew pot.
Soak red dates for ten minutes and add, soften the northern mushrooms, remove the stems, together with the ginger and put into the stew pot, pour a tablespoon of wine,
Add boiling water to cover all the materials, with an electric pot or steamer for forty minutes after the oil and salt seasoning can be.
Highlight:
The northern mushroom is also a kind of shiitake mushroom, the tip of the mushroom is thicker, resistant to cooking, but also has a strong aroma, fat and elasticity, more delicious than thin slices of shiitake mushrooms.
You can also steam chicken thighs, at least half a chicken is more suitable for stew, broiler chicken is tasteless, not suitable for long cooking.
The chicken soup
Method 1, a chicken, a few slices of ginseng, a few jujubes, a piece of ginger
With the ingredients washed, and thrown together into the pot, 1 and a half hours or 2 hours that is
You will not forget to put salt strike if the chicken is not much oil, you have to put the right amount of oil.
Method 2, a chicken, add Angelica. Astragalus. Black beans. The cooked ground (soaked to remove the sand). Red dates. Huai Sheng slow boil 3 hours, drink soup and even slag all to eat. This soup regulates menstruation (treatment of menstrual cramps), nourish the face, eat once a month, 10 years after the package you look 5 years younger.
Steamboat Chicken Soup
Information:
Half of the chicken, ham four two, fresh bamboo shoots, mushroom five pieces.
Seasoning:
One tbsp wine, 1/4 tsp salt, a pinch of pepper.
How to make it:
Clean the chicken, cut it into pieces, scald it to remove the blood, rinse it and put it into a steamer.
Ham is first boiled, remove some of the salty flavor, sliced, put on the chicken, fresh bamboo shoots peeled, cut into strips.
Shortening the mushrooms, cut them into two, add one tablespoon of wine and boiling water to cover all the ingredients, then put them into a steamer or electric pot to steam for 50 minutes.
Take it out of the steamer and add other seasonings, mix well and serve.
Highlight:
Steamer is produced in Yunnan, a clay container, there is a steam column in the middle of this container stewed food stew pot refreshing soup, but also cooking pot to make the food rich in elasticity of the qualities, there is no general stew pot pot can be used as a substitute.
This course must be steamed under water, so that the water in the steamer does not pass through the vapor column and bubble into the stew pot, dirtying the soup.
Button global soup
Raw materials: chicken (125 grams), chicken broth (1250 grams), sea cucumber (200 grams), chicken gizzard (2), small mushrooms (or fresh mushrooms) (10), squid (125 grams), pork (125 grams), fish (175 grams), moderate amount of lard, salt (a little), pepper (a little), sesame oil (a little), yellow wine (a little). (a little), monosodium glutamate (a little), sugar (a little) .
Methods: a. Chicken minced into mush. Chicken minced into mush, add wet diamond powder and salt, made 10 balls, the fish, pork were also minced into mush, add salt, pepper, sesame oil, dry diamond powder, each made into 10 balls. Chicken gizzard, sea cucumber, squid are each opened into 10 pieces, the small mushrooms clean, cut off the old tip. Second, these ingredients together in a pot of boiling water, under the wine, lard Chuan cooked, fished out in a small bowl, and then add monosodium glutamate, salt, pepper buckle, on the cage
steamed out, poured into a large bowl of soup, add chicken broth (1250 grams) boiled, on the original pot of soup on the table. This is a soup dish, colorful, beautiful tone, taste tender.
Golden hook phoenix claw soup
Materials:
Half a catty of soybean sprouts, a catty of chicken claws, two slices of ginger.
Seasoning:
One tablespoon of wine and one teaspoon of salt.
How to do it:
Wash the chicken claws, chop off the claws first, each chopped into two sections, first Sichuan hot, and then boiled in water, pour a tbsp of wine and add ginger to cook for 20 minutes.
Put in the soybean sprouts, cook on low heat for another ten minutes, add salt to taste, pick off the ginger, and turn off the heat when boiling.
Highlight:
This soup can also be used to steam, but the same first chicken claws steamed soft and then into the soybean sprouts, so as to avoid bean sprouts too rotten.
Chicken claws to buy meat chicken claws, meat layer fat, soil chicken claws too thin, edible part of the less, chopped off the tip of the claw can be avoided when eating by the tip of the claw hooked.
Mustard Chicken Soup
Materials:
Chicken half or thighs of two chickens, mustard heart one, ginger two slices.
Seasoning:
One tablespoon of wine, one teaspoon of salt.
Method:
Chicken chopped into pieces, the first hot water to remove the blood, rinse off the foam after draining, put into 15 cups of boiling water, add two slices of ginger and a tbsp of wine and boil, reduce the heat and cook for 15 minutes.
Peel off the mustard hearts one by one, trim them neatly and then cut them into small pieces, put them into boiling water and scald them, and then rinse them immediately.
Put the mustard greens into the chicken broth and boil for another 15 minutes, then add salt to taste and serve.
Highlight:
Half chicken or chicken thighs are better than half chicken.
Mustard greens are blanched and then burned to remove some of the bitterness and to keep them green.
You can also put mustard greens directly into the chicken broth, but the color will turn yellow, but the vegetable flavor is heavier, and there is another fragrance, each has its own strengths.
Chicken soup
Materials:
Two chicken thighs, six slices of mushrooms, four slices of ham, two slices of ginger.
Seasoning:
One tablespoon of wine, salt to taste.
Method:
Cut chicken thighs into cubes, scalded to remove the blood, remove from the rinse, put in the stewing pot, add seven bowls of boiling water, and drizzle with a tablespoon of wine.
The ham is first cooked and then sliced into, and add softened and de-tipped mushrooms with steam, while adding ginger.
After 40 minutes, remove the ginger slices and season with salt to taste.
Highlight:
Because the ham already has a salty flavor, it is necessary to add salt to the ham, so as not to be too salty.
Mushrooms can be cut in half and put in half if they are large, or sliced and used if they are small.
Phoenix soup
Information:
Twelve chicken claws, one or two bamboo shoots, two slices of ginger.
Seasoning:
One tablespoon of wine, half a teaspoon of salt.
How to make:
Cut off the tips of the chicken claws first, each cut into two sections, first hot, remove the blood and rinse, put into the stew pot.
Bamboo shoots soak, cut off the hard stalks, cut small sections, put into the stew pot, pour a tablespoon of wine, add ginger and seven bowls of boiling water, steam for 40 minutes.
Season with oil and salt to taste.
Highlight:
Chicken claws with meat chicken claws are more fat, soil chicken meat layer is thin, long and thin chicken claws is not delicious.
You can cook directly on the stove.
Chicken Soup
Information:
Chicken breast, six slices of cloud ear, bamboo shoots half a branch.
Seasoning:
Half a tablespoon of wine, half an egg white, half a teaspoon of salt, one teaspoon of cornstarch.
5 bowls of stock, 1 tsp salt, 1 tbsp black vinegar, 4 tbsp cornstarch, a little sesame oil.
Method:
Shred chicken breast and marinate for 10 minutes in the seasoning, soften and shred the fungus, and cook and shred the bamboo shoots.
Put the fungus and bamboo shoots in the soup and cook, then add salt to taste and thicken.
Put the chicken into the soup and cook, turn off the heat when the chicken is tender, pour vinegar and a little sesame oil into the pot and serve.
Highlight:
Shredded chicken should be cut smoothly so that it won't shrink when cooked.
The cloud ear is a kind of dried fungus, thinner and more crispy, the taste is better than ordinary fungus.
After thickening the sauce, put in the shredded chicken, which is tender, so that it doesn't stick together when you put it in the pot, and then put a little bit of the soup into a bowl and put the shredded chicken into it.
Chicken Corn Soup
Inputs:
Chicken Breast, half, and a can of Yu Sauce.
Seasoning:
Two egg whites, ? cup water, ? teaspoon salt, ? tbsp wine.
Five bowls of broth, three tablespoons of cornstarch, one teaspoon of salt.
Method:
Scrape the chicken breasts with a knife and mix them with the seasonings.
Boil the stock, add the corn sauce and bring to a boil, season to taste and thicken.
Pour in the minced chicken slowly and remove from the heat when it rises to the surface and comes to a boil.
Highlight:
The soup is thickened with cornstarch instead of cornstarch, which makes the soup thicker and less likely to back up and cause sedimentation.
If you use chicken breast to scrape, not directly chopped, so as not to have a tendon, wicker meat is more tender can be directly removed after chopping.
Chicken Abalone Soup
Information:
Chicken breast half, canned abalone a grain.
Seasoning:
Two egg whites, three tablespoons of water, one tablespoon of wine, 1/4 teaspoon of salt.
Four bowls of stock, ? tsp salt, a pinch of pepper, 3 tbsp cornstarch.
How to make:
Scrape the chicken breast, chop it finely and mix it with seasoning. Sliced abalone.
Broth boil first seasoning and thickening, then slowly pour in the chicken puree, stir well, cook until floating.
Put in the abalone slices and bring to a boil again, then turn off the heat and serve.
Highlight:
If you can buy the chicken breast of the wicker meat, use the wicker meat to scrape fine for the chicken mushrooms of the best results, because the tender, gluten-free, not easy to lump.
Abalone should not be boiled for a long time, so as not to be too hard, abalone soup turbid, reserved for other uses, should not be added to the soup.
The pointed chicken ball soup
Information:
Chicken legs two, ham four two, flat tip bamboo shoots one or two.
Seasoning:
One tablespoon of wine, salt and pepper to taste.
How to make it:
Bone the chicken thighs, cut them into four square pieces, scald the chicken thighs with the leg bones to remove the blood, then add the chicken bones to the water to make the soup and then remove the chicken bones from the soup.
Put the chicken ball in the stewing pot, add the softened and cut into small pieces of the flat tip of the bamboo shoots and boiled ham, add a tablespoon of wine, steam for half an hour.
Season with salt and pepper to taste.
Highlights:
Debonized chicken is called chicken balls, while bone-in chicken is called chicken nuggets.
Flat shoots in strips or rolls should be softened by removing the hard stalks before use.
The flat tip and ham are both salty, so test the salt after steaming before deciding whether or not to add salt to avoid over-salting.
Chicken with Shiitake Mushrooms in Electric Pot
This chicken soup with mushrooms can be eaten in two ways: with rice or added to noodles to turn it into a noodle soup with mushrooms. It's easy to cook in the InstantPot and it's delicious.
Ingredients: bone-in chicken for Trojan, four or five spices, two carrots.
Methods: 1. chicken skinned and fat washed, into the pot, the water covered chicken pieces.
2. Wash and soak the mushrooms, wash and peel the carrots and cut them into cubes, put them into the inner pot.
3. The outer pot contains three degrees of water. Electric pot switch jumped up ten to fifteen minutes to open the lid, eat!