How to stew old hens that tend to rot

1. Stew old chickens: Add twenty or thirty soybeans to the pot and stew them together. They will cook quickly and have a fresh taste; or kill the old chickens. Before feeding the chicken a tablespoon of vinegar before killing it, simmer it over a slow fire and it will be thoroughly cooked; or add 3 to 4 hawthorns, the chicken will rot easily.

2. When stewing old chicken, put one or two handfuls of soybeans in the soup to make the meat rotten easily.

3. If the old chicken has not been killed before, pour a small spoonful of vinegar into the chicken's mouth (after pouring, pinch the chicken's mouth tightly to prevent it from spitting out), then kill it, and then simmer it over a slow fire. Let's stew it, so that the chicken will be stewed quickly

4. Before stewing the old chicken, stir-fry it with balsamic vinegar, and then stew it easily.

5. Put the chicken in a pot of cold water, boil it over high heat for 15 minutes, and add salt, aniseed, hawthorn slices, etc. After 15 minutes, turn off the heat, cover the pot and simmer for a few minutes, then put it back into the pot and stew, the chicken will be very rotten.

6. Stew chicken with hawthorn: When stewing old chicken, add three or four hawthorns, and the chicken will rot easily.

7. Stew chicken with potatoes: When stewing old chicken, add some potatoes, and the chicken will rot easily.

8. How to stew chicken with dried spinach: When stewing old chicken, put an appropriate amount of dried spinach in the pot, and the meat will become rotten easily

9. After the chicken is cooked, Add salt and taste. Add a little less salt, if it's too bland you can add more. Do not add flavoring ingredients such as MSG and chicken essence. Adding salt at the end is to make the chicken cook more easily, and not adding umami is to better appreciate the aroma of the chicken.

How to make delicious old hen

Stewed hen soup

Ingredients: 1 old hen (about two pounds), 50 grams of dried day lily, dried shiitake mushrooms 30 grams, 20 grams of ginger, 250 ml of cooking wine, a little salt

Method:

1. Wash and drain the old hen, chop into pieces, slice the ginger, soak the day lily and dried shiitake mushrooms Drain well and boil a pot of water for later use.

2. First boil a pot of hot water, blanch the chicken and take it out.

3. Put the chicken pieces, ginger slices, day lily and shiitake mushrooms into a casserole/soup pot, and add boiling water to double the height of the meat pieces.

4. Bring to a boil over high heat, then simmer over medium heat or over high heat in a slow cooker for more than 1 hour until the chicken is tender.

Tips: If the soup is too dry, you can add boiling water and simmer it together.

Hand-shredded white chicken

Ingredients: Dried mushrooms, fat hen; Ingredients: coriander, ginger slices

Method:

1 .Soak the small dried mushrooms in advance and wash the chicken

2. Put the chicken, mushrooms and some ginger slices into the pressure cooker, open the pot and press for 15-20 minutes

3. Slowly fry the chicken oil and ginger slices over low heat. When the oil is out, put it into a bowl. When it is cold, add salt and a little sugar and mix well. Then put it in the refrigerator and cool it for later use

4. After the chicken is ready , let it cool and tear the chicken into small pieces with your hands, then pour the cooled chicken fat into it, stir and serve on a plate.

Soy Sauce Chicken

Ingredients: 1. Half a fresh grass chicken (I bought half of a hen weighing about three pounds); 2. Ginger, appropriate amount of dark soy sauce, light soy sauce (I use Haitian), a little rice wine, a small amount of star anise (one corner of an star anise, too much will change the taste)

Method:

1. Fresh Wash half the chicken and dry it

2. Take an appropriate amount of dark soy sauce (dark soy sauce is more colorful, not too much, salty), light soy sauce, a little rice wine, and water, mix thoroughly and set aside

3. Put a little oil and a few slices of ginger in the pot, sauté until fragrant, add the prepared half chicken and seasoning soy sauce (half of the chicken is sufficient for the sauce), bring to a boil over high heat and cover the pot with a small lid. Bring to a simmer, occasionally spooning the juice from the sides of the pot over the exposed chicken. Turn the chicken over for five to ten minutes and simmer until the soy sauce is almost gone and the flavor has basically penetrated into the chicken and it is ready to serve!