Flat Tip Grass Chicken Soup
1.
Clean half of the grass chicken, chop into small pieces, soak to remove blood
2.
Boil the water in a pot under cold water. When the water is boiled, the chicken pieces will change color. Cook slightly
3.
Tear the flat tip into filaments, wash and soak to remove salt
4.
Pick up the chicken nuggets, clean them, put them in a saucepan, add appropriate amount of water, add rice wine and ginger slices
5.
Cover the pot, turn to a low heat and simmer for about 1 hour after it is boiled on high heat
6.
Soak the black fungus, tear it into small flowers, cut the carrot into pieces with a hob, and squeeze the water out of the flat tip
7.
Stew until the chicken is crispy
8.
Add the side dishes, add salt to taste, and continue to cook until the radishes are soft and rotten. Add chopped chives before turning off the heat
Tips:
1. The chicken nuggets should be blanched in a pot under cold water. It is best to clean it with hot water after picking it up.
2. The flat tip is salty, soak it into filaments to remove the salt.
3. It is best to add enough water for the stew at a time. If you need to add water halfway, add boiling water.
4. The chicken soup is delicious, no need to add other umami seasonings.
