1.
Now kill the old hens and freeze them for half a day before taking them out to thaw.
The fresh meat of the live chicken is good, the blood water and impurities are removed by the water, and it is frozen and then thawed (directly thawed naturally, no more water) to lock the freshness, and the soup tastes more fragrant.
Drain the water that may seep after thawing
2. Cut the condiments and set aside
3. After the oil is hot, put the ginger slices and green onion slices into the pan, stir up the flavor and then add the thawed chicken nuggets.
4. After frying the aroma, pour the chicken into the soup pot, add water to cover the chicken and add bay leaves and red dates
5. Because old hens are generally hard to cook, the first time the old hens are simmered for half an hour until they are six or seven years old, and then potatoes and green onions are added.
6. Continue to simmer for half an hour and then add salt to taste.
Tips:1. In addition to natural seasonings such as green onion and ginger, it is best not to add other seasonings to avoid spoiling the flavor of the chicken soup itself.
2. Potatoes are easier to cook, so you can't put them in when you stew chicken for the first time.
3. It is also very good to add Codonopsis in chicken soup, but it is not added today because it is gone.
4. If it is a parturient drink, it is best to simmer for more than 3 hours.
