Qingbuliang Chicken Soup
1.
Prepare the ingredients, what I used today is pheasant (local chicken).
2.
Chop the pheasant into chunks with a knife. I like larger chunks, so that the stewed chicken broth is clean and flavorful.
3.
Rinse the chopped chicken nuggets with tap water and soak them for half an hour, when you see that the blood of the chicken nuggets is almost in place.
4.
To prepare the seasoning for the stewed chicken soup, I also specially added Codonopsis and Radix Codonopsis today, which is especially suitable for people with weak qi and blood.
5.
Soak all the ingredients in advance for about 15 minutes.
6.
Pour an appropriate amount of water into the pot, add cooking wine and a spoon of salt, and put the washed chicken pieces into the pot for blanching.
7.
The blanched chicken nuggets are rinsed with tap water again.
8.
Pour enough water into the casserole at a time, and put the chicken pieces in the casserole.
9.
Put the soaked ingredients in the casserole.
10.
Then add the washed and cut green onion and ginger slices.
11.
Cover the lid of the casserole, boil over medium heat and simmer slowly over low heat until about 1 and a half hours.
12.
Open the lid and add the yam and simmer for about half an hour.
13.
When I saw the chicken broth become more and more thick and mellow.
14.
At this time, add some salt to taste.
15.
Then add chicken essence to increase the umami taste.
16.
The delicious and nutritious refreshing chicken soup is ready to be simmered, and the heat can be turned off at this time.
17.
At this time, put in an appropriate amount of the wolfberry that has been soaked in advance and you can start enjoying it.
18.
Put the prepared chicken broth into a bowl, I drank a big bowl, the taste is not too good.
Tips:
It’s best to use old hen and pheasant for stewing chicken. I didn’t buy the old hen today, so I used pheasant. The pheasant must be soaked in blood in advance, so that the stewed chicken soup tastes more delicious... …
