[mother Komori's Recipe] Stewed Partridge with Adenophora and Polygonatum

Name: [mother Komori's Recipe] Stewed Partridge with Adenophora and Polygonatum
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 partridge; 10g Polygonatum; 10g Adenophora; 2 tablets Rattle; 50g Chicken breast; 5 pcs Red dates; a little ginger; a little Wolfberry; a little salt

by Komori's mother

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Sand ginseng and polygonatum odoratum are common soups, and Cantonese people use it to make soups for clearing and moisturizing dryness. Adenophora jade bamboo soup is simple and convenient to cook, delicious and healthy, and it is very suitable for drinking when the climate is dry and hot in summer. Polygonatum can moisturize dryness and quench thirst. Adenophora can cure lung heat and cough, and it is very helpful for tracheal diseases. In addition to moisturizing dryness and weight loss, Polygonatum odoratum can help treat coughs and protect our lungs. Drinking this soup often can maintain health and beauty. The partridge stewed with sand ginseng and polygonatum is a health and beauty soup that many ladies love to drink.
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Ingredients

1 Partridge
10g Polygonatum
10g Adenophora
2 tablets Rattle
50g Chicken Breast
5 pcs Red Dates
a little Ginger
a little Wolfberry
a little Salt

[mother Komori's Recipe] Stewed Partridge with Adenophora and Polygonatum

1. Soak the snail slices in water for an hour, and soak the ginseng and polygonatum odoratum for ten minutes for later use.

[mother Komori's Recipe] Stewed Partridge with Adenophora and Polygonatum recipe

2. Partridges and chicken breasts remove blood water.

3. Blanching water can remove the smell of meat and make the soup fresher and sweeter.

4. Put the meat and herbs in a purple casserole and simmer for two hours.

5. Add the wolfberry when the soup is close to the stew (the wolfberry should not be heated at high temperature for too long, otherwise it will easily lead to nutrient loss).

6. Cover the pot, simmer for a while, add some salt to taste and serve.

Tips:
How to choose sand ginseng?
Firstly, when selecting sand ginseng, check whether it is wet by hand, and then check whether there are signs of mold on the surface. Generally, good sand ginseng is very uniform in size, and has a little powder on the surface, which is relatively hard. The surface of the belt is golden with small thorns. Generally, the sand ginseng with more thorns will be tender. When the sand ginseng is broken, the sound is very clear, and the good sand ginseng is the one with the slight rise of powder can be clearly seen on both ends. Also pay attention to observe whether there are traces of insect bites in the lower Adenophora.

How to choose Yuzhu?
When selecting Polygonatum odoratum, pay attention to whether the hairs on the surface have been removed. Generally good odoratum is light yellow or translucent, and the texture is very soft and delicate, and the slender and knotty ones are the best. Polygonatum odoratum is most afraid of seeing light when it is stored, so be sure to store Polygonatum odoratum in a dry and ventilated place.

How to choose snails?
Use fresh snails. Fresh snail meat is bright yellow and smells unique to seafood; while old snails are stored for a long time, the color will darken, dark to dark yellow or ocher, and the surface will have white The frost, naturally smells little umami.
Some unscrupulous businessmen will soak the snails with chemical potions to achieve the antiseptic effect, which is harmful to the human body. Generally, the color of the snails soaked in the medicine is whiter and smells pungent.