Chestnut Black-bone Chicken Soup
1.
Prepare the required ingredients
2.
The black-bone chicken is cleaned and drained and chopped into pieces (the blood is likely to be splashed everywhere when chopping without draining the water)
3.
Add an appropriate amount of water to the casserole (the amount of water is recommended to be 5cm~10cm lower than the chicken). After the water is boiled, add the chopped black-bone chicken. After boiling, remove the surface foam, then cover the lid and simmer slowly
4.
Put fresh chestnuts in a bowl, add about 2g of salt and a proper amount of boiling water to soak for 3~5 minutes
5.
Use scissors to cut a small cut of the soaked chestnut, it is easy to remove the shell and skin
6.
After simmering for about half an hour, open the lid of the casserole
7.
Add the shelled and peeled chestnuts, cover and continue to simmer slowly
8.
After simmering for another half an hour, open the lid of the casserole, add the washed gray dates and appropriate amount of salt, cover the casserole again and continue to simmer slowly for about 15 minutes, turn off the heat
Tips:
Tips:
1. It is recommended to use this casserole to cook the soup slowly
2. Add enough water for the stew at one time, it is recommended not to add it midway
3. It is recommended to add red dates with salt. It is not suitable to stew for a long time. The nutrition will be lost after stewing for a long time and it will affect the taste
Tips for shelling and peeling fresh chestnuts:
Soak in light salt and boiled water for 3~5 minutes, then cut with scissors, the shell and skin will come off together
