Ginger Scallion Chicken Casserole
1.
Prepare ingredients: half a free-range chicken, shallots, shallots, ginger, limes;
2.
Clean the chicken, drain the water, cut in half, and cut off the chicken toe nails;
3.
Put the chicken in a large bowl, add 4 grams of salt, slice the lime and squeeze out the lemon juice, massage the skin of the chicken, rub the salt and lemon juice, and marinate for about 10 minutes;
4.
Wash the ginger, cut into thick slices, peel off the dried shallots (also known as red onion), peel and remove the beards, wash the shallots, remove the beards and tails, and tie them into green onion knots.
5.
Put it in an electric cooker;
6.
Put in the marinated chicken and discard the lemon slices (the lemon slices are marinated and removed and discarded. Do not cook the soup together, otherwise the soup will be too sour)
7.
Add two bowls of water;
8.
Power on, choose the chicken and duck soup menu, and enjoy the delicious food after 2 hours and 30 minutes.
Tips:
Tips for food:
You can use a casserole without an electric stew pot. The same method is used. The amount of water should be doubled. The water evaporates quickly and consumes steam. 4 bowls of water can stew about 2 bowls of thick soup.
The whole chicken stew is more tender. It is too much to cut into large pieces and put it in the pot. The marinated chicken does not need to be salted during cooking, and it can be eaten directly after it is stewed. Lemon helps to remove fishiness and improve freshness, while ginger and shallots make the chicken more delicious and fragrant.
