Huangshan Roasted Bamboo Shoots and Stewed Chicken Soup

Name: Huangshan Roasted Bamboo Shoots and Stewed Chicken Soup
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 460g hen; 4 pieces very light blue; 4 tablespoons salt; Some Shimizu; 10g Black Fungus; 100g Huangshan Roasted Bamboo Shoots

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

After trying out Jiuyang Iron Kettle’s rice, stove cooking and cake functions, I tried its "soup" function today; I was worried that it would take a long time to "soil soup" with the iron kettle, but the program was changed to "soup" When functioning, the time is displayed as 1:30 minutes; that is, 90 minutes, which is much shorter than the gas stewing time.
Let’s take a look at the operation again, it’s even more powerful; just put the ingredients in the pot, then add the right amount of water, turn on the power, adjust to "soup", press to start; in the process of boiling the soup, it should be dry What are you doing, there is no need to guard the rice cooker for fear of spilling it.
Jiuyang Iron Kettle not only adopts electromagnetic heating method: intelligent control of fire; and the thick box body has super heat insulation performance; after the high fire is simmered, it will automatically turn to a slow simmer, the time is 90 minutes, and the upper cover can be opened at any time in the middle to check and make soup The firepower and time: the food itself is locked to the greatest extent and the nutrition is not lost; and the stewed product: the soup is delicious, the meat is tender, and the softness is moderate. It can be easily eaten by the elderly or children. Iron kettle soup can also add iron, but the soup does not turn black; for busy housewives: as long as you have a Jiuyang iron kettle, meals and baking are easier~~~

Ingredients

460g Hen
4 pieces Very Light Blue
4 tablespoons Salt
Some Shimizu
10g Black Fungus
100g Huangshan Roasted Bamboo Shoots

Huangshan Roasted Bamboo Shoots and Stewed Chicken Soup

1. Prepare all the ingredients, wash the hen and soak in clean water for 30 minutes to remove excess blood

Huangshan Roasted Bamboo Shoots and Stewed Chicken Soup recipe

2. Black fungus and Huangshan roasted bamboo shoots, soak in water for about 60 minutes

3. Wash the scallion white with the black fungus after soaking and the Huangshan roasted bamboo shoots and cut into sections

4. Pour half a hen, green onion and bamboo shoots into the iron kettle, and add an appropriate amount of water (water volume: do not exceed the upper line of the liner scale)

5. Then wipe the inner pot and put it in the rice cooker

6. Close the lid, power on, and the smart display will automatically light up

7. Select the soup function key during cooking

8. Press to start, and the time will pop up at 1:30

9. When boiling for about 60 minutes

10. Open the top cover and put in the black fungus

11. Close the lid and continue

12. When the time is up, the rice cooker beeps to indicate

13. Unplug the power, open the top cover, add salt and mix well, then you can taste: the original Huangshan roasted bamboo shoots and stewed chicken soup

Tips:
1. Stewed chicken soup: the chicken does not need to be blanched, after washing, soaking and rinsing, it can be directly stewed in the soup;
2. Stewed chicken soup: only need to add green onion and water to ensure the original taste, no need to put ginger. As the saying goes, "chicken is not ginger, fish is not sauce". In other words, when stewing chicken, don't put ginger; when making fish, don't put sauce. Chicken is not ginger because the chicken itself does not have any fishy smell, and the taste of ginger is most likely to penetrate into the meat of the chicken, so that you can't avoid the taste of ginger when you eat it, so you should keep the original flavor of the chicken without adding ginger. ；
3. Huangshan roasted bamboo shoots and black fungus: need to be soaked in advance; the time is about 60 minutes;
4. Huangshan roasted bamboo shoots: Different from fresh bamboo shoots, it is not salted bamboo shoots that are sold in the market, but dried bamboo shoots that are easy to store after baking, so they need to be soaked in advance.