Siwu Chicken Soup
by Scarlett WH
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare round materials;
2. Boil the quail eggs in a pot of cold water, add an appropriate amount of salt, cook for three minutes, cover and simmer for ten minutes;
3. Soak the boiled quail eggs in cold water, then peel off the shell;
4. Heat up a pan, add a proper amount of oil, add the chicken nuggets and stir fry;
5. Stir-fry the water in the chicken nuggets, add ginger slices and continue to fry;
6. Add brown sugar and stir fry until the chicken pieces are colored;
7. Put the fried chicken nuggets into the pressure cooker,
8. Add ginseng, dangshen, angelica and astragalus into it;
9. Add proper amount of boiling water;
10. Cover the pressure cooker, select the raw materials, and press the function button for the soup for 40 minutes;
11. After the pressure valve of the pressure cooker is eliminated, open the lid and add quail eggs, vermicelli and chicken offal;
12. Press the juice collection function button of the pressure cooker again, and add salt and pepper to taste after boiling;
13. Put it into a small bowl.
Tips:1. Boil the quail eggs in cold water. Adding an appropriate amount of salt can prevent the eggs from breaking; just cook for 2-3 minutes, cover and simmer for a while; the boiled quail eggs are soaked in cold water so that they can be peeled Whole quail eggs;
2. Stir-fry the chicken nuggets with oil first, stir-fry the water and add ginger slices, then add brown sugar and fry, so that the fried chicken nuggets will be more tender;
3. Put the chicken nuggets and health-preserving Chinese medicine into a pressure cooker and simmer slowly, pay attention to the amount of Chinese medicine, not too large, so as not to affect the taste;
4. Chicken offal, vermicelli and quail eggs are easy to be cooked or cooked, so just wait until the pressure of the pressure cooker is reduced, open the cover and add them, use the function of the pressure cooker to collect the juice on the high heat, and finally add salt and other seasonings.
