Scallop Chicken Soup

Name: Scallop Chicken Soup
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 Chickens; 80g Dried scallops; 3 slices Fresh ginger; 1 pot Hot water

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

It's summer, it's hot, and I sweat all the time. Proper sweating can detoxify, but at the same time of physical exertion, some nutrients are removed with metabolism. After exercise, you need to add some energy, especially the protein-rich soup, which is easy to absorb and will not cause too much burden on the body. An adult needs about 300 grams of protein per day, which is an essential nutrient for maintaining physical strength.

My family likes to drink chicken soup in summer. Chicken is rich in trace elements such as protein, calcium, iron, etc. It is easy to obtain materials and is not restricted by region. There are many types of chicken, so choose according to your preference. I like to use native chickens for soup, especially the free-range chickens, because of the large amount of exercise, the chicken is firm, the bones are hard, and because the pebbles on the ground are pebbled, the mineral acquisition seems to be more comprehensive.

There is no need to deliberately pull off the oil from the chicken. The yellow layer can be skimmed out of the pancake and eaten, which is especially crispy; or just leave it in the soup pot and avoid it when serving the soup. Even if there is chicken fat in the bowl, don’t be scared. Surprisingly, if you are not in the weight loss diet period, drink it and drink it, and it is still delicious!

I put a handful of scallops in the chicken broth. The seafood has its own umami taste and the zinc content is also high. I have a family member who often eats seafood to help focus. Putting this aside, the umami taste is not the same as ordinary chicken soup. There is some saltiness in the scallops, so you don't even need to put salt in the soup.

Ingredients

Scallop Chicken Soup

1. The whole chicken is cleaned inside and out, the upper hairs on the epidermis are also plucked, and the internal organs are removed;

2. Use a sharp knife to chop the chicken into pieces along the joints. Keep the chicken breasts and wings intact. Chop the chicken legs into two pieces from the joints. The rest of the chicken feet and the back of the chicken neck are chopped into small pieces; After that, the remaining chicken breasts and chicken thighs can be torn into shreds after cooling, and vinegar, salt, sesame oil, coriander, pepper, etc. can be used to make cold chicken shreds;

3. Put chicken breasts, chicken legs, and chicken wings in a casserole, pour enough cold water, and heat it over a medium-to-low heat; do not use a high fire for the casserole to prevent the temperature difference between inside and outside from bursting;

4. The rest of the chicken feet, chicken back, chicken neck and other parts can be eaten with potatoes, carrots or mushrooms in braised sauce. The recipe is out separately, so I won’t go into too much detail here;

5. After the soup is boiled, skim off the scum on the surface of the spoon. The scum is blood and other impurities. After skimming, the soup will not be cloudy;

6. The soup without the foam is very clear, and it can retain some of the minerals and nutrients dissolved in the water. Put 3 slices of fresh ginger into the soup, no other seasonings are needed;

7. Put the scallops appropriately, rinse them with water or not rinse them;

8. Put the scallops into the chicken soup pot. There is a layer of yellow oil on the surface of the soup. Don't worry about it. The soup will taste fragrant. If you don't like this layer of oil, you can remove it with absorbent paper or an oil skimmer at the end;

9. Cover the lid and turn to low heat; I use this angle to take photos, it is not very comfortable to look at, just want to show the state of the low fire; the flame in the middle of the gas stove is enough; the pot has good airtightness, use 1 Half an hour is almost the same; if it is a local chicken, it will take longer to make the meat rotten and the soup will be fresh;

10. The boiled soup has more butter on the surface, the soup is clear and the meat is rotten, and the original chicken soup is very fragrant. Because of the addition of scallops, the deliciousness is more than doubled, and the scallops have a salty taste. You don’t even need to put salt in the soup.