Materials
1 chicken, 1 piece of ginger and 2 onions, and salt
Method
1. Wash and drain the chicken, peel and cut the ginger into powder, and chop the onions; Mix onion and ginger with salt and a little oil
2. Rub half of onion and ginger powder inside the chicken
3. Rub the other half of onion and ginger powder outside and marinate for about 2 hours
4. Boil the water and steam the chicken for 2 minutes on medium fire
5. Turn off the fire and steam for 3 minutes before taking it out
6. Take out only the chicken pieces, and pour the soup and onion and ginger together.
2. put the cleaned chicken in a pressure cooker, add thick ginger slices and 2 shallots, add one tablespoon of cooking wine (preferably Shaoxing yellow wine), and add the cleaned Lycium barbarum, Codonopsis pilosula, Angelica sinensis (only a small piece is enough), red dates (4 or 5 pieces are enough, and more soup will make it sour) and longan meat. If you are afraid of getting angry, you can remove Angelica sinensis.
3. After steam injection in the pressure cooker, change the pressure to medium fire for 5 minutes, then change the pressure to low fire for 1 minutes (the soup can be kept clear and not turbid), turn off the fire and wait for the pressure in the pressure cooker to decrease;
4. After steaming and opening the lid, pick out the ginger and onion, add appropriate amount of salt and chicken essence to taste (according to personal preference), and a pot of delicious chicken soup is ready. Drink it!
5. If it is stewed in an ordinary soup pot, add more water, and don't add water in the middle, otherwise the soup will not be mellow; Stew on high fire for 1 minutes, then simmer on low fire for 1 hour (tender chicken, such as old hen, will take twice as long), and season.
6. You can also stew in a ceramic container with a lid (this kind of stewing method is the most mellow, and it is a common stewing method of Cantonese cuisine). Put the lid of the container with good ingredients into a steamer, and if possible, use gauze paper to wet seal the container (adjust the taste first) and steam it for about 2 hours on high fire.
7. If a steam cooker is used for stewing, there is no need to drain water, and the soup is condensed by steam, which is very fragrant and mellow, and the stewing method is similar to the water-proof stewing method;
8. No matter what kind of stewing method is used, it is best to remove the chicken oil before stewing, so as not to be too greasy.