Ingredients:
A chicken, onion, ginger, a spoonful of cooking wine, aniseed, salt, dates, wolfberry, pumpkin.
Steps: 1. Process the purchased chicken first, disembowel it, remove the internal organs, and chop it into small pieces.
2. Boil some water. You don’t need to boil it. Just heat it up. Pour it into the chicken pot, remove the dirt on the surface of the chicken, and drain the water.
3. Marinate the chicken pieces with onion, ginger and a spoonful of cooking wine to remove the fishy smell.
4. Put the cooled chicken nuggets into the casserole, pour in water to cover the chicken nuggets, and put an aniseed flap (one is enough, otherwise the flavor of the spices will take away the flavor of the chicken itself) Umami) Bring to a boil over high heat. Don't be afraid of trouble at this time. Be sure to use a spoon to skim off the foam on the surface of the soup, so that the chicken will taste better.
5. Turn to low heat and simmer until the meat is cooked. It will take nearly two hours. It will be faster if you use a pressure cooker, but the taste is not as good as the slow-fire cooking in a casserole.
6. Add some salt at the end and simmer for a while. The salt should be added at the end, otherwise the meat will become hard.
7. When I was waiting for the chicken to stew halfway, I added some jujubes and wolfberries. When the chicken was almost ready, I suddenly remembered that there was a pumpkin steaming in the pot over there, so I had an idea and steamed the pumpkin. Cut a few pieces off the cooked pumpkin, throw them into the chicken soup and simmer for a few minutes.
When I eat it, there is no pumpkin flavor in the chicken soup, but the pumpkin has the aroma of chicken, which is just right
Ingredients:
Chicken stew styles from various places Enjoy the opening of a tender hen (about 500 grams). 50 grams of three bacteria and 25 grams of garlic alone. 75 grams of lard, 10 grams of green onions, 10 grams of ginger, 3 grams of salt, 10 grams of cooking wine, and 750 grams of fresh soup.
Preparation method:
Chop the tender chicken into pieces of about 2.5 cm in size, including the bones and clean it. Remove the roots and feet of the three bacteria, wash them, cut them into small pieces, and rinse them with clean water. Wash and pat the ginger; wash the onions and garlic. Put the wok on high heat, heat the lard, add chicken pieces and green onions. Stir-fry the ginger until fragrant, add fresh soup and garlic and bring to a boil. Ladle into a casserole and simmer over low heat for about 40 minutes. Place the wok over high heat, add a little lard and heat it up (about 150℃). Drain the water from the three bacteria, stir-fry for about 3 minutes, pour into a casserole, add refined salt, simmer over low heat for about 20 minutes until the chicken pieces are cooked, scoop out and serve in a soup bowl.
Stewed chicken with winter bamboo shoots
Ingredients: half chicken, 250 grams of winter bamboo shoots.
Seasoning: a little each of ginger, green onion, southern milk, sesame oil, and starch, two teaspoons of light soy sauce, and about one teaspoon of sugar.
Method:
① Wash and chop the fresh chicken into pieces, add a little each of light soy sauce and starch, soak in oil and set aside;
② Peel the winter bamboo shoots for use Cook in water, cut into pieces, and crush the southern milk;
③ Saute the ginger slices and green onion segments, add the southern milk, chicken pieces, and winter bamboo shoots and stir-fry evenly, add two teaspoons of light soy sauce, and about one cup of sugar tsp, a little seasoning with sesame oil, add water, bring to a boil, transfer to a vessel, cook over low heat.
4 tablespoons butter 4 pounds skinless chicken thighs
4 sticks celery, sliced
4 carrots, peeled and sliced
1 small yellow onion, peeled and sliced
2 tablespoons tarragon vinegar
1 teaspoon spice powder (dried powder of parsley, chervil, tarragon and chives)
1 bay leaf
Salt and freshly ground black pepper
Method:
1. Heat the butter in a large cast iron pot or thick casserole Fire heats and melts. Cook the chicken in batches to avoid overcrowding the pan and causing the chicken to become undercooked. Fry until meat is browned, about 6-8 minutes on one side. Set aside after the chicken is cooked.
2. Meanwhile, bring 4 cups of water to a boil in a small pot over high heat. Then lower the heat to keep warm.
3. Add celery, carrots, onions, vinegar, spice powder, and bay leaves to the pot where the chicken was cooked. Remember to scrape the bottom of the pot first. Season with salt and pepper and cook until vegetables begin to soften, about 3 minutes.
4. Add the chicken and gravy to the pot, add enough hot water (to cover the chicken, about 3 cups of water), and bring to a boil. Reduce heat to low, cover, and simmer until chicken is tender, about 1 hour. Get out the bay leaves.
Rooster: Chicken is easy to be poisoned when eaten with sesame and chrysanthemums; it is not suitable to be eaten with plums and rabbit meat, which will cause diarrhea; it will cause internal heat when eaten with mustard; avoid eating with pheasant, soft-shell turtle, carp, crucian carp, Eat with shrimps, onions, garlic, etc.
The general population can eat it, but it is more suitable for the elderly, sick and infirm people.
1. People with colds and fever, excessive internal fire, excessive phlegm and dampness, obesity, people suffering from heat poisonous boils, high blood pressure, high blood lipids, cholecystitis, and cholelithiasis should not take it. Food;
2. Chicken is warm in nature and helps fire. People with excessive liver yang, oral erosion, skin boils, and constipation should not eat it;
3. Arteriosclerosis, coronary People with heart disease and hyperlipidemia should avoid drinking chicken soup; people with colds accompanied by headaches, fatigue, and fever should avoid eating chicken and chicken soup.