Ingredients: broiler 1 piece, salt 8g, monosodium glutamate 5g, onion 10g, ginger 10g, seasoning 15g, sesame oil 3g.

Methods: 1 Cut the chicken open, pay attention to remove the lung attached to the sternum, put it in clean water to wash the blood, and chop the chicken into egg-sized pieces with the root of a knife. Cut the onion into sections and cut the ginger into pieces. 2 Heat the wok, boil a pot of water, add the chicken pieces, take them out after the surface shrinks, and wash them with cold water to remove the dirt on their surfaces. 3 Heat the wok, add water, add onion, ginger, seasoning, salt and monosodium glutamate, add chicken pieces, and turn to low heat after boiling. Bake for about 25-35 minutes. You can eat the meat when it is rotten.

Stewed chicken and ginseng soup

Main ingredients:

400g of sea cucumber, 0/500g of broiler/kloc-,25g of ham slices, 50g of mushrooms, 50g of bamboo shoots, 500g of chicken bones and 250g of small ribs.

Accessories:

6 g of refined salt, 35 g of cooking wine, 0/0 g of onion/kloc, 0/0 g of ginger/kloc, 5 g of monosodium glutamate and 0/000 g of broth/kloc.

Method:

① Wash the prepared sea cucumber, blanch it with boiling water and take it out.

(2) Chicken bones, small ribs and competitive broilers are cut into pieces, blanched in boiling water, fished out and washed with blood.

(3) The mushrooms are pedicled and the sediment is washed for later use.

(4) Put the sea cucumber and the broiler in a soup bowl, put bamboo shoots at both ends of the gap between the sea cucumber and the broiler, put the ham slices in the middle, add cooking wine, monosodium glutamate, salt, onion ginger, chicken bones, ribs and broth, cover, steam in a cage, take out, remove the chicken bones and ribs and onion ginger, and serve.