Ginkgo Stewed Chicken
1.
Shell the ginkgo, blanch it in water, remove the red coat, and set aside.
2.
Wash the chicken and set aside.
3.
The bamboo shoots are sliced and blanched in boiling water for later use.
4.
Wash and slice shiitake mushrooms for later use.
5.
Wash the yam, peel and slice for later use.
6.
Steps: Put the washed chicken in a saucepan and simmer over high heat; add cooking wine, garlic, and ginger to remove fishy and freshness;
7.
After the boil, change the pattern to the fire and simmer slowly; when the chicken is five mature, add blanched bamboo shoots; when six or seven mature, add yam; when eight mature, add ginkgo and shiitake mushroom; when nine mature, add salt to taste until Out of the pot.
Tips:
1. The pot can be selected according to your needs, how to stew it is convenient and how to use it.
2. This dish is mainly ginkgo, with other auxiliary materials as you like. Choosing these auxiliary materials is mainly to absorb the oil in the chicken, so that the soup will not be too fat.
3. Many people don't know how to eat ginkgo, let alone how to remove the shells and peels. I will write a separate journal, and welcome your guidance.
4. Ginkgo is a kind of medicinal and edible ingredients, so please don't eat too much. Adults are limited to 30 ripe ginkgo in a solar diet. Children eat as little as possible.
