Cuttlefish and Chicken Soup

Name: Cuttlefish and Chicken Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Native chicken; 400g Dried cuttlefish; 100g Fresh Mushroom; 20g Cooking Wine; 10g ginger; 3 pieces shallot; Some pepper

by Food Fun Vegetable House

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

It's the season of the year to wear long trousers again, the cold weather, the rustling autumn wind, long trousers and cotton coat seem pale and weak. Recently, I have been obsessed with "Herb China". The ingredients of the same medicine and food have always been the first choice for autumn and winter tonics because of the attention of everyone and the convenience of preparation. [Welcome to exchange food, please search WeChat public account: "Shiqucaiwu" or directly add EJM2467]

Good tonic in autumn and winter, less sickness in the coming year. So various health-preserving soups entered the ordinary people's dinner table. Today, Cai Caiwu recommends this bowl of cuttlefish chicken soup. The main ingredients are dried cuttlefish and old chicken. Dried cuttlefish is rich in protein, fat, inorganic salts, carbohydrates and other substances. It is delicious and has the effects of strengthening yang, strengthening blood and kidney, strengthening stomach and regulating qi. The chicken soup nourishes the middle and nourishes qi, and is paired with fresh mushrooms. The soup is delicious and the chicken essence and MSG are weak. "

Ingredients

Cuttlefish and Chicken Soup

1. Prepare the raw materials in advance to talk about: The dried cuttlefish is marinated with salt, so it needs to be soaked in water for 1 hour in advance

2. Cut the local chicken into pieces, put it in the water with ginger slices and cooking wine, blanch the water, remove it and drain the water. Talking: Before boiling the soup, you must clean up the smell of the chicken pieces. You can add appropriate amount of ginger slices and The cooking wine achieves the effect of removing fishy

3. After cleaning the fresh mushrooms, use a knife to cut in half from the middle and set aside

4. Tear off the soaked dried cuttlefish skin film, and then cut into pieces with a knife

5. Put a small amount of oil in the pot, add the drained chicken nuggets and stir-fry until the oil comes out: Put a small amount of oil in the pot to prevent the chicken nuggets from sticking to the pan. Remember to use less, because the subsequent chicken nuggets will get oily. Put too much, the chicken soup will look greasy

6. After the chicken nuggets are fragrant and fragrant, pour in the water used for blanching the chicken nuggets (not enough). Soup is better; at the same time, add enough water at one time when boiling the soup, remember that adding water in the middle will affect the taste of the soup

7. After the soup is boiled, add dried cuttlefish and fresh mushrooms, bring to a boil, change to a slow fire for 1.5-2 hours

8. After the soup is cooked, sprinkle the appropriate amount of green onion and pepper to talk: dried cuttlefish contains salt, so there is no need to put salt in a bowl of soup that is so delicious that you can doubt your life.