Name: 【finger Sucking Chicken】
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Native hen; 500g Soy sauce; 250g Guangdong rice wine; 150g crystal sugar; 2 pcs ginger; 2s Chives; 3 pcs star anise; 2 pcs Bay leaf; 1 piece Cinnamon; 1 piece Tsaoko; 4 Dried hawthorn

【finger Sucking Chicken】

by Zhuweifang

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

In the spring, beef and mutton are rarely eaten. In order to supplement the nutrition of the three ancestors in the family, chicken is the most suitable choice in this season.
Spring and summer alternate, cold and warm frequently, eating some warm chicken, not only can replenish their physical strength, but also regulate immunity and prevent diseases!
Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, replenishing the five internal organs, and replenishing weakness, can relieve fatigue caused by physical weakness, and can also regulate the body's immune capacity.
From the perspective of nutrition, although chicken, beef, lamb, etc. are all protein-rich ingredients, they have the effect of strengthening the body; but in contrast, the protein contained in chicken contains more amino acids and is easier to be absorbed by the body. .
There are many ways to cook chicken, but the stewed soup is the most nutritious. But this season, I think the stewed chicken soup is too greasy. How about changing to a method that is delicious, nutritious and will not lose?"

【finger Sucking Chicken】

1. Raw material map

2. Wash the chicken and set aside

3. Heat the pot and pour the oil, add ginger slices and green onion knots, stir fragrant on low heat

4. Add spices to low heat and stir fragrant

5. Continue to low heat, pour in the special soy sauce and boil incense (drum oil production is complete)

6. Pour in Cantonese rice wine

7. Add rock sugar cubes

8. Pour in 2 large bowls of water (half chicken, halve all ingredients)

9. Cover, wait for the water to boil, turn to low heat and simmer for 10 minutes

10. Put the whole chicken in the pot, bring the soup to the boil, turn to low heat and simmer for 15 minutes (the soup is enough to immerse half of the chicken)

11. Turn over and continue to simmer for 15 minutes, turn off the heat

12. Turn off the heat and simmer for 30 minutes

13. Turn the other side and continue to simmer for 30 minutes (if you have time, it is recommended to simmer for half an hour, the color will be more yellow)